Ribbon Pakoda

Knead the Dough

• Add the softened butter to the dry flour mixture.
• Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for a crispy texture.
• Gradually add water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be non-sticky and have the consistency of chapati dough.

Set Up for Frying

• Grease the inside of a murukku press (chakli maker) and the ribbon pakoda plate (the one with a single long slit).
• Take a portion of the dough, shape it into a log, and fill the press. Secure the lid.
• Heat the oil in a kadai or deep pan over medium heat until it reaches a temperature of 175-180°C (350-360°F). To test without a thermometer, drop a tiny piece of dough into the oil; it should sizzle and rise to the surface steadily.

Fry the Ribbon Pakoda

• Holding the press over the hot oil, carefully press the handle to extrude the dough in a circular motion, forming a single, loose layer. Avoid overcrowding the pan.
• Fry for 2-3 minutes on one side until it becomes firm.
• Gently flip the entire cluster using a slotted spoon and fry for another 2-3 minutes.
• The pakoda is done when the vigorous sizzling of the oil subsides and it turns a light golden brown.
• Repeat this process in batches with the remaining dough.

Drain and Store

• Once cooked, remove the ribbon pakoda from the oil with a slotted spoon, letting the excess oil drip back into the pan.
• Place the fried pakodas on a wire rack or a plate lined with paper towels to absorb any remaining oil.
• Allow them to cool completely to room temperature. Once cooled, break them into smaller pieces and store in an airtight container to maintain their crispness for up to two weeks.