My Mom makes these beauties only on two or three occasions every year. One is for Diwali and the other is for Onam. The third time is whenever we bed, plead and bribe her to make some. But the reason why she doesn't make these on a regular basis is--- us! We eat it up! We gobble these up before the day is over and with her health issues, no matter how many hours she puts on these- roasting, kneading, squeezing them out and standing long hours frying them in hot oil - its all gone within hours, irrespective of how much she makes. I used to be clueless, when she used to be mad about the big dabba (container) being empty at tea time...but now I know! It doesn't last in my house either. :-D
Love You Mom! <3
Ingredients:-1 cup rice flour
2 cups besan (gram flour)
Salt to taste
1 tbsp kashmiri red chilli powder
1 tsp onion powder (*this ingredient makes all the difference*)
1 tsp asafoetida (hing)
1 tsp white sesame seeds
1 tbsp coconut oil
Water- enough to make a smooth dough (approximately 2 cups, but you wont need it all)
Oil- to fry
Method:-Dry roast the rice flour and besan separately. Let them cool, mix them together.
Boil 2 cups of water. Take one cup and dissolve the salt, chilli powder, onion powder, and hing in it. Now make a well in the center of the flour mixture and pour the coconut oil in the center. Onto the coconut oil, pour the cup of water with spices and stir with a wooden spoon. Cover with a lid and leave for 10 minutes.
After 10 minutes, using the remaining water as needed, knead the dough into a stiff but pliable dough. Spread a tsp of coconut oil in your hands and pat the dough. Divide the dough into balls sized approximately to fit into the barrel of your Kitchen Press. Brushing the insides of the barrel and the contact points of the press is also a good idea. It makes the cleanup later, a breeze!
Now use the ribbon pakoda disc inside the barrel and squeeze out the ribbons directly on to hot oil. Do not overcrowd.
Deep fry both sides on medium heat until bubbles are very few and the pakoda is crunchy and golden brown.
Drain on paper towels.
Store the completely cooled pakkavadas in air tight containers, and serve with tea.
Enjoy!
Love You Mom! <3
 |
| Indian Kitchen Press with its various discs. Similar to a cookie press, but used for deep fried savories. |
Ingredients:-1 cup rice flour
2 cups besan (gram flour)
Salt to taste
1 tbsp kashmiri red chilli powder
1 tsp onion powder (*this ingredient makes all the difference*)
1 tsp asafoetida (hing)
1 tsp white sesame seeds
1 tbsp coconut oil
Water- enough to make a smooth dough (approximately 2 cups, but you wont need it all)
Oil- to fry
 |
| Pakkaavada Disc used to make ribbon pakoras. |
Method:-Dry roast the rice flour and besan separately. Let them cool, mix them together.
Boil 2 cups of water. Take one cup and dissolve the salt, chilli powder, onion powder, and hing in it. Now make a well in the center of the flour mixture and pour the coconut oil in the center. Onto the coconut oil, pour the cup of water with spices and stir with a wooden spoon. Cover with a lid and leave for 10 minutes.
After 10 minutes, using the remaining water as needed, knead the dough into a stiff but pliable dough. Spread a tsp of coconut oil in your hands and pat the dough. Divide the dough into balls sized approximately to fit into the barrel of your Kitchen Press. Brushing the insides of the barrel and the contact points of the press is also a good idea. It makes the cleanup later, a breeze!
Now use the ribbon pakoda disc inside the barrel and squeeze out the ribbons directly on to hot oil. Do not overcrowd.
Deep fry both sides on medium heat until bubbles are very few and the pakoda is crunchy and golden brown.
Drain on paper towels.
Store the completely cooled pakkavadas in air tight containers, and serve with tea.
Enjoy!
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