Air fryer recipe · Snacks
Air-Fryer Ribbon Pakoda (Ola Pakoda)
Flat lacy ribbons of besan and rice flour with a peppery South-Indian crunch.
- 19 minTotal time
- 180°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 430kcal
- 16.3 gprotein
- 66.0 gcarbs
- 10.5 gfat
- 8.0 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Besan (gram flour)1 cup
- Rice flour1/2 cup
- Butter (softened)1 tbsp
- Asafoetida (hing)1/4 tsp
- Black pepper + sesame1 tsp
- Wateras needed
Method
Mix the batter base
Combine the besan, rice flour, hing, crushed pepper, sesame and salt in a bowl. Work the softened butter through the flours until evenly spread, as the fat is what keeps the ribbons crisp and light.
Form a soft dough
Add water gradually and knead into a smooth, pliable dough that pushes easily through a press. Aim for soft but not sticky, so the ribbons squeeze out in clean strips without tearing or clogging.
Press the ribbons
Fit the press with the flat ribbon disc and squeeze long overlapping strips onto squares of parchment. Keep the layer thin and lacy, since thinner ribbons crisp all the way through for maximum crunch.
Transfer and mist
Slide the ribbons off the parchment into the basket and mist them lightly with oil. Spread them out so they do not clump, letting the hot air reach every strand and colour it evenly all over.
Air-fry crisp
Air-fry at 180°C for 15 min, turning gently halfway for an even gold on both sides. Cool them fully, where they harden from bendy to brittle, then break into shards before storing airtight.
