Spinach ribbon pakoda -How to make-Step by step photos & Video

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

Ingredients

• Rice flour [Chawal ka atta]– 2 cups
• Gram flour[Besan flour] – 1/2 cup
• Spinach– 1 cup
• White sesame seeds [Till, Ellu] – 1 tbsp
• Asafetida a pinch
• Butter– 1 inch cube
• Red chilli powder- 1 tbsp
• Oil for deep frying
• Salt to taste
• Water as needed

Preparation Method

• Add spinach, 1/2 cup water in a mixie jar grind to fine puree then filter & extract spinach juice..
• In a bowl add rice flour, gram flour, asafetida, red chilli powder, sesame seeds, salt, & butter mix well
• Then add spinach juicemix well, knead it & make soft dough [It should be soft & non sticky].
• Heat enough oil in a pan, take ribbon pakoda murukku mould plate then place it in a muruku kuzhal.
• Fill the prepared dough in a muruku kuzhal [one handful] & just press out or squeeze over the ladle & 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 & drain on absorbent paper.
• Leave it for room temperature [Apr. 2 min]. Then store in an airtight container
  

How to make Spinach pakoda murukku video

How to make Spinach ribbon pakoda-Stepwise pictures

Spinach ribbon pakoda ingredients

Add spinach,water, grind to fine puree

Filter to extract spinach juice

Spinach juice is ready

In a bowl add all ingredients

Add sesame seeds, Mix well with butter & salt

Add Spinach juice mix well

Mix well

Knead it, make soft dough

Add oil, knead it again

Spinach murukku dough is ready

Take ribbon pakoda mold

Put handful dough into murukku kuzhal, squeeze over the hot oil

Deep fry till crisp

Now its ready, remove from oil

Spinach ola pakoda is ready, store in an airtight container, use within 1 week