Garlic Ribbon Pakoda Recipe (Poondu Ribbon Murukku)
Crispy, flavorful garlic ribbon pakoda recipe (poondu seeval) - Easy South Indian Diwali snacks with video and step-by-step photos
Servings: 500 g
Ingredients
- 1 cup Store bought rice flour or Idiyappam flour (approx. 125 g / 4.4 oz)
- ½ cup Besan flour or Roasted gram flour / pottukadalai maavu (approx. 50 g / 1.8 oz)
- 1 tbsp Melted butter or hot oil (approx. 15 ml / 0.5 fl oz)
- 1 tsp Sesame seeds
- Salt as needed
- 1 tsp Kashmiri red chilli powder
- Water as needed
- Cooking oil to deep fry
To Grind
- 10 nos Garlic cloves peeled (ground with a handful of flour mix)
Instructions
- In a wide bowl, sieve the rice flour and besan flour (or roasted gram dal flour). Add Kashmiri red chilli powder, salt and sesame seeds. Mix well and set aside. In a small mixer jar, take the peeled garlic cloves and add a handful of the mixed flour to it. Grind to a smooth powder without any grits (adding flour helps in even grinding).
- Add this ground garlic powder to the bowl of flour and mix well. Add melted butter and incorporate evenly with your hands. When pressed, the flour should hold shape but crumble easily. This confirms the fat content is right.
- Add water gradually and make a soft, pliable, non-sticky dough. Grease the murukku press and ribbon pakoda mould (straight slit disc) with oil and fill with dough. Heat cooking oil for deep frying and check temperature by dropping a small pinch of dough; if it rises immediately, heat is right.
- Lower flame to medium. Hold the murukku press over the hot oil and squeeze in a circular motion to make ribbon pakoda. Cook until bubbles subside on one side, flip over and fry the other side until bubbles cease completely and it turns golden and crisp. Drain on paper towels, break into pieces once cooled and store in an airtight container.
Video
Notes
- For variations, you can use roasted gram dal flour (pottukadalai maavu) instead of besan flour.
- You can use 2 tbsp of hot cooking oil instead of melted butter.
- Deep fry ribbon pakoda patiently till the bubbles and sound cease completely.
- Store in an airtight container only after it comes to room temperature. Do not store when hot, as trapped steam will make it soggy.
- Grinding garlic cloves with a handful of the flour mix prevents any unground bits from clogging the mould.