Spicy ribbon pakoda | Kara ola pakoda ellu seeval-How to make-Step by step photos


Spicy ribbon pakoda


Cuisine Style: TamilNadu, south India | Preparation & Cooking Time: 15 minutes | To Serve: 2 | Take with: Curd rice, tea, coffee | Type: Easy diwali snacks or crisps


Ingredients

  • Gram flour [Besan, kadalai maavu]– 1 cup
  • Rice flour [Arisi maavu, chawal ka atta ]– 1 cup
  • Roasted gram [pottukadalai, porikadalai] – 2 tbsp
  • Asafetida [Perungayam ]- ¼ tsp
  • Black sesame seeds [Karuppu ellu] – 1 tbsp
  • Ghee – 1 tbsp
  • Butter – 1 tbsp
  • Curry leaves [karuveppilai] – 1 spring
  • Garlic [Poondu] – 2 cloves
  • Kashmiri dry red chilli [vara milagai ]– 3 to 4
  • Oil for deep frying
  • Salt to taste
  • Water as needed

Preparation Method

  • Heat 1 tbsp oil in a pan add dry red chilli, garlic & curry leaves sauté till light brown.
  • Then let it cool & coarsely grind & keep it aside
  • In a mixer jar add pottukadalai & grind to smooth powder.
  • In a bow add rice flour, gram flour, pottu kadalai podi/ powder, asafetida, sesame seeds, salt & ghee mix well
  • Then add water mix well & knead it
  • Finally add butter & ground dry red chilli mixture mix well, knead it & make soft dough.
  • Pour 1 tbsp of oil cover it & keep it aside.
  • The dough should be soft & non sticky.
  • Heat enough oil in a pan, take ribbon pakoda mould plate then place it in a muruku kuzhal.
  • Fill the prepared dough in a muruku kuzhal [one handful] & just press or squeeze over the oil & deep fry till crisp on medium hot oil.
  • Flip over & fry another side.
  • Once it ready or the oil sound disappears then take it out.
  • Leave it for room temperature [Apr. 2 min]
  • Then store it in an airtight container use within 5 days.

How to make Spicy ribbon pakoda / Kara ola pakoda seeval-Step by step photos

Spicy ribbon pakoda / kara ola pakoda ingredients-Gram flour, rice flour, pottukadalai, black sesame seeds, asafetida, red chilli, salt & curry leavesSpicy ribbon pakoda / kara ola pakoda ingredients-Gram flour, rice flour, pottukadalai, black sesame seeds, asafetida, red chilli, salt & curry leaves

Put 2 tbsp roasted gram in a mixer jar then grind to fine powder.Put 2 tbsp roasted gram in a mixer jar then grind to fine powder.

Roasted gram powder is readyRoasted gram powder is ready

Heat oil in a pan add garlic, dry red chilli & curry leaves saute till light brownHeat oil in a pan add garlic, dry red chilli & curry leaves saute till light brown

Add sauteed ingredients in a mixer jar then coarsely grindAdd sauteed ingredients in a mixer jar then coarsely grind

After grinding-Red chilli mixture is readyAfter grinding-Red chilli mixture is ready

In a bowl add rice flour, gram flour, asafetida & salt mix wellIn a bowl add rice flour, gram flour, asafetida & salt mix well

Add gheeAdd ghee

Add black sesame seedsAdd black sesame seeds

Add water mix wellAdd water mix well

Add freshly ground red chilli mixture mix well with water, knead it and make smooth doughAdd freshly ground red chilli mixture mix well with water, knead it and make smooth dough

Add butter knead it againAdd butter knead it again

Kara pakoda dough is readyKara pakoda dough is ready

Take pakoda mould / PlateTake pakoda mould / Plate

Put one handful dough in to the muruku kuzhal then pressPut one handful dough in to the muruku kuzhal then press

You can see the ribbon shaped pakoda seevalYou can see the ribbon shaped pakoda seeval

Heat enough oil in a pan, squeeze over the oil, deep fry till crisp and light brown on medium hot oilHeat enough oil in a pan, squeeze over the oil, deep fry till crisp and light brown on medium hot oil

Now kara ola pakoda is ready take it out then place it on absorbent paper & let it coolNow kara ola pakoda is ready take it out then place it on absorbent paper & let it cool

Kara ola pakodaKara ola pakoda

Store it in an airtight container & use within 10 daysStore it in an airtight container & use within 10 days


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