Spicy Pakkavada, also called ribbon pakoda, is a crispy and deep fried tea time snack. This crispy, crunchy, spicy snack is made of rice flour, gram flour, chilli powder, asafoetida, and salt. As a variation I have added some seasame seeds to this mix. Trust me! It is super quick to make – you can have it on the table for snack time! Give it a try and let me know what you think of it! Enjoy!
Ingredients
- 2 cups Chickpeas flour/ Besan Flour
- ½ cup Rice flour
- 1 tsp. Pepper powder
- 1 tbsp. Kashmiri Red Chilly powder, adjust according to your spice level
- ¾ tsp. Asafoetida Powder
- 1 tbsp. Sesame seeds
- 1 sprig Curry leaves
- 1 cup Water (approx.)
- Salt, to taste
- Oil, to deep fry
Method
- In a large pan, add in the chickpeas flour and rice flour. Dry roast on low heat until the raw smell disappears, approximately for about 3-5 minutes. Stir continuously.
- In a large mixing bowl, add in the roasted flour, sesame seeds, pepper powder, red chilli powder, asafoetida powder, salt and combine well.
- Add in the water and mix well. Knead well and make soft pliable dough. Adjust salt.
- Place the ribbon pakkavada mould in an idiyappam maker or seva press. Take small portions out of the dough and fill the idiyappam maker.
- Heat oil in a heavy bottomed deep pan at medium heat.
- Once the oil is hot, squeeze the dough carefully into the hot oil in circular motion.
- Set heat to low-medium, fry until golden brown on both sides for about 3-4 minutes. Flip to both sides for even frying.
- Remove from oil using a perforated spoon and transfer to a kitchen paper towel.
- Continue the process with rest of the dough.
- Finally add curry leaves in the hot oil, and fry until crispy. Transfer to a paper towel and let it cool.
- Once the pakkavada is cool, break it into 2-3 inch pieces.
- Take a clean and dry airtight container, add in the pakkavada pieces, fried curry leaves and close it with a lid.
- Serve crispy and spicy pakkavada with tea or coffee.
