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Diwali Snack Ribbon Pakoda (Nada Pakoda) - A spicy and tasty treat

Updated on April 17, 2013

Deepavali - A festival of Lights

Diwali also known as Deepavali is a festival of lights. It symbolises the Joy about Good conquering over Evil.

As per Indian Mythology, When Lord Rama comes back to Ayodhya after conquering over the Rakshash King Ravana, the whole kingdom rejoices by lighting Ghee (fortified butter) Diyas (clay lamp), and the whole kingdom lightened up as a bright star on the sky.

Till date in India, every October/November the festival is celebrated with lot of Joy and enthusiasm. Each and every house is bright with lights and you can hear the fire crackers bursting and sparkles all around in the night.

Also, Diwali is related with lip smacking snacks. A treat for everyone ! I am now going to outline the steps to make the famous spicy tasty Ribbon/Nada/Ola pakoda.

Ingredients

4 Cups Gram Flour, Besan also known as Gram Flour
1/2 cup Rice Flour
4 Spoon Red Chilli Powder, You can increase or decrease one spoon as per your taste prefernece
1/2 spoon Asafoetida, Hing also known as Asafoetida
20 Ounce or 1/2 ltr Canola or vegetable Oil
1 Frying Pan
1 Achh / Pakoda squeezer, Avaialbe in any Indian store
2 spoon Salt, You can also moderate the quantity as per your taste preference

Steps to make Ribbon Pakoda

Take gram flour, rice flour, chilli powder, hing and salt, mix it in a bowl. Pour 4 spoon of lukewarm oil and little water to make a soft dough. (See Picture below)
Pour oil in the frying pan and let it heat to boil
Fill the dough in the pakoda squeezer with the ribbon pakoda blade (see Picture below)
Once the Oil is hot (you can drop a tiny bit of the dough in the oil and if it comes up instantly, then the oil is hot), start squeezing the pakoda in the oil in a circular fashion (see video below).
Once the pakoda fries well, i.e, stops creating bubles and soaking oil, take it out and drain it on a tissue paper and let it cool down for it to become crisp.
Repeat the process 3 to 5 till the dough is completely over. Once the pakoda has cooled down, store it in a air tight container for future snacking
Picture and Videos are provided below to clarify your doubts, if any.

Pakoda Squeezer -- ACHH

Dough made up of water, oil, gram flour, rice flour, red chilli powder, hing and salt

Dough should be filled in the lower base

Upper press to be place on top of it

With both hands now squeeze to have the dough come out in the pakoda shape

Pour it in the hot Oil and let it simmer

Once it stops bubling out the oil take it out

Put it on a paper napkin to drain excess oil

Place it in air tight container to preserve for longer use

Squeezing Ribon Pakoda in hot oil in circular motion

Conclusion

Diwali is all about love and spreading love. I did a bit of my part this Diwali (Nov 13th 2012), to provide readers with some Joy by making Ribon pakoda.

I will soon try and get one more hub going for sweets that would match up with this snack.

Till then Unleash your festive mood and enjoy the occasion with your near and dear ones to the fullest.

Thanks !!