Ribbon Pakodas

Methods

• Take gram flour in a mixing bowl, add rice flour, black gram flour, asafoetida, turmeric powder, cumin powder, red chilli powder, butter and mix well. Add water little by little and knead into a stiff dough.
• Heat sufficient oil in a kadai. Grease a sev press fitted with a stencil in the shape of strips with 1 tsp oil.
• Divide the dough into equal portions. Put one portion into the sev press and press out strips directly into the hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
• Use up the remaining dough in the same way.
• Let the ribbon pakodas cool down to room temperature before serving on a serving plate. You can also store them in airtight container for a few days.