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Best Easy Ribbon Pakoda Recipe

Name: Best Easy Ribbon Pakoda Recipe
Total time: 45 min
Yield: 55 g
Ingredients: Rice flour 1.5 cups; Chickpea (besan) flour 1 cup; Butter (softened) 2 tbsp; Sesame seeds 1 tbsp; Baking soda 0.25 tsp; Water 0.75 cup; Peanut oil 2 cups; Red chili powder 1 tsp; Asafoetida 0.25 tsp; Salt 1 tsp

Ribbon Pakoda is a beloved Indian snack with crispy texture and bold, aromatic spicing. This popular vegetarian treat is a family tea-time favorite and a staple at celebrations and gatherings.

Cook 45 min Difficulty NORMAL 240 kcal

#vegetarian #indian snack #tea time #crispy #gluten free

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Ingredients

Main ingredients

Rice flour 1.5 cups
Chickpea (besan) flour 1 cup
Butter (softened) 2 tbsp
Sesame seeds 1 tbsp
Baking soda 0.25 tsp
Water 0.75 cup
Peanut oil 2 cups

Seasonings/Sauce

Red chili powder 1 tsp
Asafoetida 0.25 tsp
Salt 1 tsp

Nutrition summary

Carbohydrates 32 g 54%

Protein 6 g 10%

Fat 10 g 36%

Serving size 55g

Cooking steps

1

Sift the rice flour, chickpea flour, and baking soda together into a large mixing bowl for lump-free blending.
2

Add the softened butter, sesame seeds, red chili powder, asafoetida, and salt to the flour blend; mix thoroughly until a crumbly texture forms.
3

Gradually add water, little by little, and knead to form a soft, supple, non-sticky dough. Cover and rest for 10 minutes.
4

Grease a ribbon pakoda press with a little oil, fill it with dough, and heat peanut oil in a deep, heavy-bottomed pan to 340°F (medium-hot, not smoking).
5

Press out ribbons of dough directly into the hot oil; fry in batches, turning occasionally, until golden and crisp (about 2–3 minutes per batch). Drain on paper towels before serving.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Ribbon Pakoda Recipe?

The core ingredients defining Ribbon Pakoda are rice flour and chickpea (besan) flour. Rice flour gives that signature crispiness, while chickpea flour adds depth, flavor, and subtle nuttiness, giving this snack its authentic texture and taste.

Q. How do I ensure my Ribbon Pakoda turns out extra crispy and not chewy?

Crispiness depends on the rice flour to chickpea flour ratio and deep-frying at medium-hot (around 340°F) oil. Be sure the dough is non-sticky but soft, and fry the ribbon pakoda in batches, turning them until golden to avoid undercooking or chewiness.

Q. What is the ideal frying temperature for perfect Ribbon Pakoda, and how do I control it at home?

The perfect frying temperature is medium-hot oil, about 340°F. Use a kitchen thermometer if possible. If not, test by dropping a small piece of dough—it should sizzle and rise steadily, not brown too quickly or sink. Adjust the heat between batches to prevent burning or soggy pakoda.

Q. How many calories and protein are there per serving of Best Easy Ribbon Pakoda Recipe?

Each serving (55g) of Ribbon Pakoda delivers about 240 kcal, with 6g protein, 32g carbohydrates, and 10g fat. The protein makes up about 10% of the recipe’s calories, helping add satiety to this delicious snack.

Q. What’s the secret to dough consistency for smooth pressing and minimal breakage?

For the best results, the dough should be soft, completely smooth, and non-sticky. Add water gradually as you knead—if it’s too stiff, pressing will be difficult and ribbons may break; too soft and they’ll absorb excess oil. Proper resting (about 10 minutes) also helps the dough hydrate evenly.

Best Easy Ribbon Pakoda Recipe

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