Ribbon Pakoda / Ola Pakoda

To achieve a crispy texture in your Ribbon Pakoda, make sure to add 1 tablespoon of hot oil to the dough mixture before kneading. This helps enhance the crispness. Additionally, frying the pakodas over medium to high flame until the hiss sound and bubbles subside ensures they are cooked thoroughly and crispy.

Yes, you can make Ribbon Pakoda gluten-free by using only rice flour and tapioca powder, while omitting the gram flour. However, keep in mind that the texture and flavor may vary slightly. You can also experiment with other gluten-free flours like chickpea flour or a gluten-free all-purpose blend.

To keep your Ribbon Pakoda fresh, store it in an airtight container at room temperature. It can last for up to 2 weeks. Avoid refrigerating, as this can make the pakodas lose their crispiness.

Ribbon Pakoda pairs wonderfully with a variety of dips and beverages. You can serve it with coconut chutney, tomato ketchup, or spicy green chutney. For drinks, a hot cup of tea or coffee complements this crispy snack perfectly.

If you don't have tapioca powder, you can substitute it with cornstarch or potato starch for a similar texture. For a spicier kick, consider adding more chili powder or incorporating spices like cumin or ajwain. If you prefer a different flavor profile, you can also add finely chopped herbs or spices to the dough.