RIBBON PAKODA:-
NEEDED:- CHANNA DHAL FLOUR ( BESAN) - 4 CUPS, RAW RICE FLOUR - 1 CUP, FRIED CHANNA DHAL PWDR - HALF CUP, RED CHILLI PWDR - 2 TSP, SALT - 2 TSP, OIL - FOR FRYING.
METHOD :- MIX CHANNA DHAL FLOUR , RAW RICE FLOUR AND FRIED CHANNA DHAL PWDR WITH SALT AND CHILLI PWDR. ADD 2 CUPS OF WATER SLOWLY TO MAKE A ROUGH DOUGH. HEAT A TBLSPN OF OIL AND POUR THIS IN THE DOUGH AND MIX WELL.
HEAT OIL IN A THICK BOTTOMED PAN. PUT THE DOUGH IN A RIBBON PAKODA MAKER AND SQUEEZE IT IN HOT OIL. FRY TILL GOLDEN BROWN . AFTER SOMETIME PACK IT IN A AIR TIGHT CONTAINER AND USE IT.
