Ribbon Pakoda
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Ribbon Pakoda is a unique, flat, and profoundly aromatic South Indian snack that is loved for its thin, ribbon-like appearance and spicy crunch. This recipe features a savory blend of rice flour and chickpea flour (Besan), flavored with red chili powder and carom seeds. Known for its brittle, melt-in-the-mouth texture, it represents the vibrant street food culture of Tamil Nadu and Kerala. Its taste is savory, sharp, and intensely spiced, with the flat shape providing a unique professional-grade textural experience. This snack is best enjoyed as a quick afternoon appetizer or a festive crunch during Diwali. It is remarkably easy to prepare and has a long shelf life.
Ingredients
Cooking Instructions
Tips & Secrets
- Using a higher ratio of rice flour ensures the ribbons stay intensely crisp and professional-grade light.
- Crushing the ajwain between your palms before adding is the absolute secret to releasing its full professional aroma.
- The softness of the dough is mandatory; a stiff dough will make the ribbons hard and unpleasant to eat.
- Ensure the oil is hot before extruding; cold oil will cause the thin ribbons to absorb too much fat and become soggy.
Nutritional Information(Per 1 cup (30g))
160 kcal
3g
9g
18g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.