This is a tasty deep-fried ribbon shaped snack made with soy flour. Ribbon pakodas are made during festival season and can be enjoyed any day too. Traditionally, they arem ade with besan and here is a soy bean flour based ribbon pakoda which are also crispy and melt in the mouth kind of snack.
These are perfect with a cup of afternoon coffee or chai. They are also a great on the go snack. Soy beans are rich in proteins and this an amazing snack. Just pack a little in a box or ziploc and enjoy them while waiting, driving,,,or reading too! When mentioning that, another tip is that these are also a great snack for long drives.
A batch of this can be made in 30-45 minutes max. Gather the ingredients, measure, and make a dough, fill in the chakli press (extruder kind) with the ribbon plate to extrude ribbon shape dough straight into hot oil and deep fry.
A couple of things to note are: two tablespoons of hot oil should be added to the flour mixture while kneading the dough. This helps in getting a crispier and crunchier pakoda. Second, flavors can also be enhanced by addition of sesame seeds, or garlic paste as per taste requirements. This can be stored in an airtight container for about 10 days. I can guarantee that these will vanish quickly as soon as it is made.
This is my post for this week's three day Blogging Marathon and I am sharing Diwali recipes. This is my second post and I have shared Dessert Kesar Rabdi Pani Puri earlier, which would be loved dessert for Diwali feast. Check this quick and easy Almond Ricotta Fudge which can be made in under 30 minutes. Diwali is the Festival of Lights and we enjoy with lots of sweets and savories. These are great edible gifts for this occasion.
Diwali snacks are amazing and every home have a list of sweets and snacks to make. Every special snack is made during this festival season. Try this Kale Muruku for a change from regular muruku. Karasev is another traditional recipe that we make in our home.
Ingredients
Makes 7
Soy flour - 1.5 cup
Rice flour -1/2 cup
Salt - 1 and 1/4 tsp
Red chilli powder - 1 tsp
Asaetida - 1/4 tsp
Oil - 4 - 6 cups for deep frying
Water - 1/2 cup plus a tbsp
Rice flour -1/2 cup
Salt - 1 and 1/4 tsp
Red chilli powder - 1 tsp
Asaetida - 1/4 tsp
Oil - 4 - 6 cups for deep frying
Water - 1/2 cup plus a tbsp
Method
Add all the dry ingredients to a bowl. Slowly heat oil simultaneously. Add two tablespoons of hot oil to the flour mixture (sizzling sound can be heard when added). Sprinkle water slowly and knead to a soft dough.Shape them as per the extruder size.
Fill the chakli press or extruder (with ribbon plate attached) with the dough.
Carefully, press and extrude the dough in ribbon shape directly into the hot oil in a swirling motion to make a 6 to 7-in circle approximately. Fry till golden brown on both sides. The frying sound will minimize when it gets cooked and this is an indication to remove them from oil and prevent burned ones.
Drain them in paper towel. Store in air tight container.
Srivalli says
Wow this is really yummy and awesome making with soy bean flour..Max I have used along with rice flour is only besan and few other ingredients..never with soy..will surely bookmark Radha..
Radha says
Thanks, Srivalli! Please let me know how you loved these.
Radha says
Thanks, Srivalli! Please let me know how you loved these.
Radha says
Thanks, Srivalli! Please let me know how you loved these.
Harini R says
very interesting use of soy flour in this ribbon pakoda.
Suma Gandlur says
Ribbon pakodas are such a classic Diwali treat. Soy flour is a healthy and interesting addition to the ribbon pakoda dough.
vaishali sabnani says
It's been ages since I made these Diwali snacks at home, love them and like the idea of using soy flour.
vaishali sabnani says
It's been ages since I made these Diwali snacks at home, love them and like the idea of using soy flour.