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Crunchy Chakri Magic: Let’s Make Ribbon Pakoda, Yaar!

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Chef Curry Do’pyaza

Crunchy Chakri Magic: Let’s Make Ribbon Pakoda, Yaar!

Namaste, Doston! Kem cho? Kai Po Che! Chef Curry Do’pyaza here, back with another recipe that’s sure to make your taste buds sing! Today, we’re diving into the world of Ribbon Pakoda, also known as Ola Pakoda or Chakri. This crispy, crunchy snack is a staple in many Indian homes, especially during Diwali, Janmashtami, and other festive occasions. It’s the perfect treat to share with family and friends, or just to munch on when you’re craving something savory and satisfying.

A Little History, Just for Fun!

Ribbon Pakoda has been around for generations. It is believed to have originated in South India, where savory snacks are deeply rooted in the culture. Passed down through grandmothers and mothers, each family has its own unique twist on this classic recipe. I bet your grandmom makes it better than mine!

Get Ready to Fry: The Details

  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes

What You Need: The Ingredients List

  • Besan (Gram Flour): 2 cups
  • Chawal ka Atta (Rice Flour): ½ cup
  • Lal Mirch Powder (Red Chili Powder): 1 teaspoon (adjust to your spice preference)
  • Hing (Asafoetida): ¼ teaspoon
  • Ajwain (Carom Seeds): 1 teaspoon
  • Tel (Cooking Oil): 2 tablespoons (for the dough) + for deep frying
  • Namak (Salt): To taste
  • Pani (Water): As needed, for making the dough

Let’s Cook! Step-by-Step Instructions

  1. Mix it Up: In a large bowl, combine the besan, chawal ka atta, lal mirch powder, hing, ajwain, and namak. Give it a good mix with your hands.
  2. Add Oil and Knead: Add 2 tablespoons of tel to the dry ingredients. Mix well. This helps make the pakodas extra crispy.
  3. Make the Dough: Gradually add pani, a little at a time, and knead into a smooth, non-sticky dough. The dough should be firm, not too soft.
  4. Prepare the Chakli Press: Fit the chakli press with the ribbon-shaped disc. Grease the inside of the press with a little tel to prevent sticking.
  5. Fill and Press: Fill the chakli press with a portion of the dough.
  6. Heat the Oil: Heat tel in a deep frying pan or kadai over medium heat. To test if the tel is hot enough, drop a small piece of dough into the tel. It should sizzle and rise to the surface.
  7. Make the Ribbons: Carefully press the chakli press over the hot tel, making circular ribbons. Don’t overcrowd the pan.
  8. Fry to Perfection: Fry the ribbon pakodas until they turn golden brown and crispy, flipping them occasionally to ensure even cooking. This usually takes about 3-4 minutes per batch.
  9. Drain and Cool: Remove the fried ribbon pakodas from the tel and place them on a paper towel-lined plate to drain excess tel. Let them cool completely.

Chef’s Secret Tips for the Best Ribbon Pakoda

  • Crispiness is Key: Use the right ratio of besan to chawal ka atta for the perfect crunch.
  • Don’t Overcrowd: Fry in batches to maintain the tel temperature and ensure even cooking.
  • Cool Completely: Let the pakodas cool completely before storing them in an airtight container. This will keep them crispy for longer.
  • Spice it Up: Adjust the amount of lal mirch powder to suit your taste. You can also add other spices like haldi (turmeric) or dhaniya powder (coriander powder) for a unique flavor.

Cooking it Your Way: Different Methods

  • Gas Stove/Induction Stove: The traditional method, as described above, works perfectly on both gas and induction stoves.
  • Air Fryer: For a healthier version, you can air fry the ribbon pakodas. Preheat your air fryer to 350°F (175°C). Place the pakodas in a single layer in the air fryer basket and cook for 8-10 minutes, flipping halfway through, until golden brown and crispy.
  • Oven: You can also bake the ribbon pakodas in the oven. Preheat your oven to 350°F (175°C). Place the pakodas on a baking sheet and bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
  • Microwave: I would not recommend making this in the microwave.

Nutritional Information (Approximate, per serving):

  • Calories: 150-200
  • Fat: 8-12 grams
  • Carbohydrates: 15-20 grams
  • Protein: 4-6 grams

Serving Suggestions

Ribbon Pakoda is best enjoyed as a snack on its own. It also pairs well with:

  • Chai (Indian Tea)
  • Coffee
  • Raita (Yogurt Dip)
  • Pickles

Time to Cook!

So, there you have it! A simple, yet delicious recipe for Ribbon Pakoda that’s sure to become a family favorite. Go ahead, try this recipe at home. I am sure you and your family will enjoy this tasty snack.

Until next time, happy cooking!

Your friend,
Chef Curry Do’pyaza