SOUTH INDIAN RIBBON PAKORA

• DIWALI SPECIAL DISH:

RIBBON PAKORA

 

• INGRIDIENTS:

• RICE FLOUR-1 CUP
• CHICK PEA FLOUR(BESAN)-1 CUP
• RED CHILLY POWDER-1 TSP
• SALT-1TSP
• AESOFTIDA(HING)-1PINCH
• SEASAME SEED -1TBSP
• BUTTER/OIL/CRISCO-1TSP
• OIL FOR FRYING

• METHOD:

• MIX THE RICE FLOUR AND BESAN
• ADD SALT,RED CHILLY POWDER,HING POWDER IN IT.
• KNEAD THE DOUGH WITH COLD WATER.
• DOUGH SMOOTHNESS IS LIKE CHAPATI DOUGH
• MAKE THE DUMBLES OF DOUGH.
• PUT THIS DUMBLE INTO SEVIYAN STEEL MACHINE.
• PLACE THE FRYING PAN ON BURNER.
• ADD OIL IN IT.
• LET IT HOT FOR 5 MINUTES.
• RUN THIS MACHINE IN THE PAN.
• SIMPLY PRESS THE MACHINE .DOUGH IN THE RIBBON FORM WILL BE COME OUT.
• NOW FRY THESE PAKORA TILL GOLDEN BROWN .
• TAKE IT OUT FROM PAN WITH SIEVE.
• ENJOY WITH CHUTNEY.

• TIPS:

• IT SHOULD BE CRISP SO KNEAD THE DOUGH IN  COLD WATER.
•  ANJALI STEEL MACHINE IS GOOD FOR IT