October 25, 2013

Ribbon Pakoda

There were times, when mothers selflessly devoted their entire time for kids & family..
There were times, when kids didn't demand or complain much..
There were times, when family get-together was a frequent affair..
There were times, when buying snacks from stores is way more than luxury..
There were times, when simple things in life brought a lot of happiness & satisfaction..

And, I am one among the fortunate few, to have grown-up during those amazing times, when life was much simpler, happier, healthier.. 

I didn't have a lot of expensive toys, yet was happy.. got to dine-in at restaurants only once in a blue moon, yet never complained..

all I did was.. look forward to those exciting summer holidays & colorful celebration times.. to meet all of my cousins & other relatives at my grand-parent 's place.. And during such times, all the ladies in the house prepares various sweet & savory snacks in large batches and stock it up, to feed a huge crowd for the following weeks. Interestingly, this ribbon pakoda would feature every year in the list ... without fail, for it is easy to make and is loved by kids!

Everyday in the afternoon, "we", the kids of the family get our share of snacks. With lot of snacks to balance in our little hands, eyeing on each other's at the same time, to see who got the most share, walk upto the verandah, find a place next to each other and start munching.. the best part was, as we chat & eat, we get to see buses & cars buzzing off on the road.. used to be such good fun! No complexities.. life was just simple & beautiful..

*SIGH*.. those memories... bright & colorful memories!!

Basic Info
Complexity - Medium
Prep time - 5 mins
Cook time - 20 mins
Serves - 6-7 nos

Rice flour - 1 cup
Besan - 1/4 cup
Red chilli powder - 1 tsp
Salt - 1 tsp
Hing powder - 1/4 tsp
Ghee - 2 tbsp
Water - little more than 1/2 cup

Ribbon Press & Mold

Take rice flour, besan, salt, red chilli powder, hing in a big bowl and mix well. Add ghee and rub it with your fingers into the mixture.

Add water little by little and mix until it comes together as a stiff & smooth dough.

Heat oil in a frying pan. Test the heat by dropping a small ball of the dough and it should bubble and come up immediately.

Fill the press with a portion of dough and press dough through the mold into oil in a circular motion to form a single layer. Deep fry until golden brown.

Remove from oil and drain excess oil in absorbent paper towels. After it cools, store it in any air-tight container and enjoy!

- If you are planning to make & stock-up a lot of these savories, mix the dough in small batches just before frying.

Sending this to "Diwali Bash 2013" hosted by Cooks Joy.