Ola Pakoda – also known as Ribbon pakoda / Nada pakoda is a savory snack that is usually enjoyed with a cup of tea. Its also made during festive occasions like Deepavali, Sri Krishna Jayanthi … we at home have these stored in stock all the time for our evening munchy! This is by far the easiest of all snacks… just mix, use a press and deep fry… you can never go wrong 🙂
Try our GARLIC RIBBON PAKODA
- Rice Flour – 1 cup
- Gram flour – 1/2 cup
- Butter / Ghee – 1 tablespoon (room temperature)
- Red chili powder – 1 teaspoon
- Asafoetida / Perungayam – 1/2 teaspoon
- Sesame seeds – 1 teaspoon
- Salt – 3/4 teaspoon ( or to taste)
- Water – 3/4 cup approx ( may need a little more)
- Oil – 4 cups (for deep frying)
Another version of RIBBON PAKODA
Lets see how to make this Ola Pakoda….
Take rice flour, gram flour, red chili powder, asafoetida, salt, sesame seeds and butter in a wide bowl.
Add water little by little to mix everything together. (hey… 😥 don’t look at my hands)
Knead to make a soft, non sticky dough. Use this disc from the murukku press collection for ribbon pakoda. Heat oil and press the dough through the Achi or naazhi / murukku press. Check the oil temperature by pressing a strip and once it immediately floats on top with bubbling oil then the oil is ready to fry. Sample a few before you press all the dough.
Fill the murukku press with the dough and press directly into the oil and deep fry over medium high flame.
Once fully fried the pakodas will stop all the hiss sound and bubbles will subside. Now you may take them out with a slotted spoon and drain excess oil by placing them over a paper towel. Let cool completely and then store in an air-tight box for upto 2 weeks.