RIBBON PAKODA

Ingredients:

1 cup rice flour

1/4 cup besan i.e chickpea flour

1/4 tsp butter (unsalted preferred)

1/2 tsp asafoetida

1-2 tsps chilli powder (or more!)

salt to taste

oil for deep frying

Method:

1. Heat the oil for deep frying in a hot wok or wide saucepan.


2. Mix all the flours and the powders.

3. Cut the butter into small pieces and rub into the mixture with your fingers.

4. Add water to make a soft dough.


5. Put into a murukku press and squeeze into hot oil into a big lazy circle - as big as the pan can hold.


After it stops sizzling it's cooked completely.... 

Remove from the oil ....

6. Deep fry till golden brown.


7. Leave to drain and cool on absorbent paper towel / tissue paper. 


8. Store in air-tight tins/ containers.