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Ribbon Pakoda

Ribbon pakoda is a popular Indian snack that is made from a mixture of chickpea flour, rice flour, and a variety of spices. The dough is then shaped into thin ribbons or strips and deep-fried until crispy. Ribbon pakoda is known for its unique texture and is often enjoyed with a cup of tea or as a crunchy accompaniment to rice dishes. It is a popular snack during festivals and special occasions in India.

Ribbon Pakoda

Recipe by S Kamala
Recipe rating: 4.0 from 1 votes
Course: SnacksCuisine: Indian, TamilDifficulty: Medium


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Cooking time


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Ribbon pakoda is a popular Indian snack prepared from chickpea flour, rice flour, and various spices. The dough is formed into thin strips and deep-fried to yield a crispy texture. Frequently enjoyed with tea or as a crunchy side to rice meals, it is particularly favored during festivals and special occasions.


  • Rice flour – 2 cups

  • Besan flour – 1 cup

  • Pottukadalai Powder – 1/2 cup

  • Chilli powder – 1 teaspoon

  • Asafoetida powder – 1/2 teaspoon

  • White til seeds (Ellu) – 1 teaspoon

  • Butter or Ghee or hot oil – 3 tablespoons

  • Salt – 1 and half teaspoon or as per taste

  • Oil for deep frying


  • Sift the besan and rice flour into a large mixing bowl.
  • Add pottukadalai powder, chili powder, asafoetida, til seeds, and salt to the flours. Mix well to combine all the dry ingredients.
  • Heat some oil until hot and add it to the flour mixture. Stir until the hot oil is well-incorporated into the dry ingredients.
  • Begin adding water gradually, mixing continuously until a dough forms.
  • Fill a murukku press fitted with a ribbon pakoda plate with a portion of the dough. Heat oil in a kadai over medium heat. Once the oil is hot, carefully press the murukku press in a circular motion to release the dough directly into the hot oil.
  • Fry the ribbon pakoda until it turns a golden yellow color and becomes crispy. Be careful not to overcook it; you don’t want it too brown.
  • Remove the fried pakoda from the oil and drain on paper towels. Once cool, store in an airtight container to keep them crispy. Enjoy!

Recipe Video


  • Instead of chilli powder, you can use pepper powder also. You can add ghee or butter or a ladle of hot oil in the flour and make the dough.
  • Instead of adding more rice flour, we can use 2 cups besan flour and one cup rice flour also. There is no hard and fast rule for ratio of flours for this pakoda.
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