7s Kitchen [Food & Travel]'s video: Ribbon pakoda Moringa powder ribbon pakoda and Ajwain pepper powder ribbon pakoda

Ribbon pakoda prepared in two different ways, one of the best snacks that you can prepare during Diwali/Deepavali. First one was prepared with moringa powder/murungaikeerai podi and the second one was with ajwain seeds and pepper powder. Both ribbon pakodas tastes good, crispy and yummy! Ingredients: Moringa powder ribbon pakoda: 1 cup - Besan/Gram flour/Kadalai maavu 1/2 cup - Rice flour 1/2 to 1 tsp - Curry leaves powder 1 tsp - Morning powder/murungaikeerai podi/drumstick leaves powder 1/2 to 1 tsp - Red chili powder (add as needed) 1 tsp - Butter melted (warm) Pinches of asafoetida/hing Salt to taste 1 tsp - Oil to knead Water to knead Oil to fry Preparation method: Take a mixing bowl, besan,rice flour, curry leaves powder,moringa powder, red chili powder, asafoetida,salt, melted butter, mix well thoroughly. Add enough water to knead, consistency of the dough should be soft and pliable dough like chappathi/murukku. Do not make it too stiff or very loose. Finally add a tsp of oil and continue to knead for a second. Use murukku press and ribbon pakoda plate. Put half of the dough in murukku press. Press it on the hot oil. Fry till golden brown and remove from oil. Use paper towel to remove excess oil. After ribbon pakodas are cool down store in airtight container Milagu ribbon pakoda: 1 cup - Besan/Gram flour/Kadalai maavu 1/2 cup - Rice flour 1/2 tsp - Ajwain seeds 1/2 to 1 tsp - Peppercorns /pepper powder(add as needed) 1 tsp - Butter melted (warm) Pinches of asafoetida/hing Salt to taste Water to knead 1 tsp - Oil to knead Oil to fry Preparation method: Crush ajwain seeds and peppercorn/pepper powder together to a very fine powder. Set this aside. Take a mixing bowl, besan, rice flour, crushed ajwain pepper powder, asafoetida, salt, melted butter, mix well thoroughly. Add enough water to knead, consistency of the dough should be soft and pliable dough like chappathi/murukku. Do not make it too stiff or very loose. Finally add a tsp of oil and continue to knead for a second. Use murukku press and ribbon pakoda plate. Put half of the dough in murukku press. Press it on the hot oil. Fry till golden brown and remove from oil. Use paper towel to remove excess oil. After ribbon pakodas are cool down store in airtight container Notes: Oil should be in medium flame to get perfectly cooked ribbon pakoda.