Oats Ribbon Pakoda is my go-to snack when I want something crispy and satisfying. This recipe transforms humble oats into gorgeous ribbon-shaped fritters that taste surely divine. I love how the nutty flavor of roasted oats pairs beautifully with the warmth of sesame seeds and red chili powder. What makes this recipe special is the blend of three different flours that create the most wonderful texture. You’ll be amazed at how something so simple can taste this good.
About the Recipe
This recipe is perfect for anyone looking to add more nutrition to their snacking habits. Oats bring fiber and wholesome goodness to traditional pakoda making. The beauty of this recipe lies in its simplicity – just mix, knead, and fry. I’ve served these at family gatherings and they disappear within minutes. The ribbon shape isn’t just pretty to look at; it also means more crispy surface area in every bite. Trust me, once you try these, regular pakodas won’t feel the same.
Why You’ll Love This Recipe
The crunch factor here is just unbeatable. Each ribbon pakoda has this amazing texture that’s crispy on the outside with just the right amount of spice. I love that you can make a big batch and store them for weeks. They stay crispy in an airtight container, making them perfect for unexpected guests. The roasted oats add a lovely nutty flavor that sets these apart from regular pakodas. Plus, they’re much healthier than your typical fried snacks. My kids without a doubt love the fun ribbon shapes, and I feel good knowing they’re eating something with added nutrition.
Cooking Tips
Make sure your oats are completely cool before grinding them into flour. This prevents the flour from becoming sticky. The dough should be firm but not too dry – add water gradually. Test your oil temperature with a small piece of dough first. If it sizzles and rises immediately, your oil is ready. Don’t overcrowd the pan while frying. This keeps the oil temperature steady and gives you evenly golden pakodas.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 45 minutes from start to finish. Serve these hot with mint chutney or tomato sauce for the best experience. They taste amazing with a cup of hot tea or coffee. Store cooled pakodas in an airtight container for up to 2 weeks. If they lose their crispiness, just pop them in the oven for 5 minutes at low heat.
Similar Recipes
- Murukku (Rice Flour Spirals)
- Regular Onion Pakoda
- Chakli
- Sev (Gram Flour Noodles)
- Mixed Vegetable Pakoda
Nutrient Benefits
Oats are packed with fiber, protein, and important minerals like manganese and phosphorus. They help keep you full longer and support heart health. Bengal gram flour adds plant-based protein and folate. Sesame seeds provide healthy fats and calcium. While these are fried snacks, the oats make them more nutritious than regular pakodas. The combination gives you energy and satisfies cravings in a more wholesome way.
Oats Ribbon Pakoda
Ingredients
- 1/2 cup Oats Flour
- 1/2 cup Bengal Gram Flour
- 1/2 cup Rice Flour
- 1 tsp Red Chilli Powder
- 1 tsp Sesame Seeds
- 1/2 tsp Asafoetida
- 1 tbsp Butter
- as per taste Salt
- for deep frying Oil
Instructions
- Heat a pan under medium flame.
- Dry roast the oats until a nice aroma.
- Let it cool down. Make a fine powder using a mixer.
- Take a bowl, add the oats flour, rice flour, bengal gram flour, red chilli powder, sesame seeds, asafoetida, butter, salt and mix well.
- Sprinkle some water and knead them to a dough.
- Heat oil in a deep frying pan.
- Take some of the dough and pass it through a ribbon pakoda maker onto the hot oil.
- Deep fry until golden brown.
- Remove and drain excess oil.
- Store in an airtight container.
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Frequently Asked Questions
Can I make oats flour at home instead of buying it?
Without a doubt. Just dry roast regular oats in a pan until fragrant, let them cool completely, then grind into fine powder. Homemade oats flour actually tastes better because it’s fresher and you control the texture.
Why are my ribbon pakodas breaking while frying?
Your dough might be too dry or the oil temperature could be wrong. Add a tiny bit more water to the dough and make sure your oil is at medium heat, not too hot.
Can I use a regular grater if I don’t have ribbon pakoda maker?
Yes, you can use the large holes of a box grater, but work quickly. You could also make small portions by hand and flatten them slightly for a similar effect.
How do I know when the oil is at the right temperature?
Drop a small piece of dough into the oil. It should sizzle immediately and rise to the surface. If it browns too quickly, your oil is too hot.
