Ganthia/Ribbon Pakoda recipe/ribbon papdi/ola pakoda/olai pakoda/ottu pakoda by roshniscuisine
One more easy snack recipe from south india part…ribbon pakoda.In Odisha we call it as Ganthia…one funy thing about that when I was making the video I forgot the name of recipe and thinking it is gathia…still confused .
So finally called my husband ,then he told it is not gathia…it is ganthia,then only confirmed.
My husband likes this dry snacks so much…so when I was wondering what to prepare for evening snacks…this ribbon pakoda strikes to my mind
For video recipe you can click on below link
Table of contents
0:43 watch the dough mixture
2:15 how to fill the dough
2:41 how to make ribbon pakoda
Coming to recipe detail
Preparation Time 10 min
Frying Time 3 to 4 min per batch
Serving Persons 6 to 8
1 cup besan
2 cups rice flour
2 tbsp oil
1/4 tsp turmeric powder
1/2 tsp cumin powder
2 tsp red chili powder
1/4 tsp carom seeds
1/2 tsp sesame seeds
1/2 tsp black salt
1.5 cups water to make the dough
Salt to taste
OIL to deep fry
1 tsp of chaat masala,black salt,red chili powder
First take a wide vessel for making the dough,it will be easier to prepare.
Then in that vessel,take the besan,riceflour and oil.
Now throw in all the spices like turmeric powder,red chili powder,salt,cumin powder to this.
Then throw in carom seeds,sesame seeds and black salt to this.
Now the main ti is here what oil we have added mix that oil with the flour mixture properly so that it is well incorporated .
The reason behind this is it will give more crunchyness to the papdi and it is more light.
If it is not mixed properly the papdi will be hard after frying.
After mixing the oil,just take a portion and press it to make a dumpling,if it holds the shape means the mixture is well incorporated with oil.
Now add the water little by little,knead a soft dough like we make the dough for our regular roti.
Now rest the dough for 10 to 15 min.
Meanwhile heat the oil for deep frying.
Take the muruku maker(you can easily get this in Indian store).
Take the shape which has one slit design,fix it with the muruku maker.
Take a large portion of the dough and make a log.
Insert the log into the muruku maker and close the lid properly.
Now press the muruku maker on the hot oil,so that the ribbon papdi or ganthia easily come out from the maker and poured into the oil.
At this time the oil should be med to high temp,after you have done make the flame to low.
After a couple of minutes you can observ that the bubbles coming out from ganthia slowly disappear and it becomes light and starts floating in oil.
It’s the time to turn it down,so that all ganthias are evenly fried.
Just press with the spatula,if you feel it is little harder and hear little crunchy sound then it’s done.
Remove to an absorbent paper so that excess oil can be drained out.
After couple of minutes,it will be cool down.
Then break into small pieces.
For garnishing I havemixed black salt,chaat masala and red chili powder.
Just sprinkle this on the ganthia to make it more flavourful.
Store in an air tight container ,it can easily kept for 8 to 10 days.
Have this with your hot masala tea and enjoy your evening.
I have added more red chili powder as after fruing the spicyness reduced.
Carom seeds is used for digestion purpose.
You can add a pinch of asafetida powder to this also for more flavour and digestion purpose.
The purpose of adding oil to this to make it more crunchy and light.
You can add butter or ghee also instead of oil.
Remember whatever the fattening you are adiing to the flour,it should be well incorporated with the flour mixture.
Don’t knead the dough hard,otherwise it is difficult to press the muruku maker.
Using this muruku maker you can easily prepare many Indian dry snacks like muruku,ribbon papdi,sev…etc
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