Saturday, October 15, 2016

Rajma Ola Pakoda/Rajma Ribbon Pakoda/Red Kidney Beans Ribbon Murukku

Deepavali is celebrated all over India either during the month of october or in November, but this time this festival falls on 30th ocotober, we just have two more weeks to celebrate the festival of lights.Fortunately this year, Diwali falls during weekend and obviously am so excited to prepare many savouries and sweets to celebrate this festival of lights. Though am bit tighted up with my full time job, am trying to plan to make some during the week end.and waiting eagerly for wednesday as its going to be here holidays. As like every year, i miss terribly celebrating Deepavali in India, its been almost 23years now, i always miss the fun and celebration of this festival as like every year. However its better to celebrate in our own way with some homemade savouries and sweets for the occasion.

Rajma Ola Pakoda,Rajma Ribbon Pakoda

I have trying to add beans in our diet and i learned some beans based murukku aka chakli by myself, since this Rajma Murukku came out extremely crispy and delicious i couldnt resist to try some ribbon pakoda aka ola murukku with this incredible beans. Again it came out extremely crispy and dangerously addictive to munch with a cup of tea or coffee or else to share with your loved ones during the Diwali festival.Give a try, am sure you will love it with an interesting healthy ingredient in it.

Red Kidney Beans Ola Pakoda, Rajma Ribbon Pakoda

1cup Rice flour
1cup Gram flour
1/2cup Corn flour
2tbsp Hot Oil
1/2cup Rajma (cooked)
1tbsp Sesame seeds
1/4tsp Asafoetida powder
Salt
Oil for deep frying

Grind the cooked rajma as fine paste with enough water.

In a mixing bowl, take the rice flour,gram flour,corn flour,sesame seeds, asafoetida powder,salt,mix well and keep aside.

Now add the rajma paste and knead everything as a soft dough (sprinkle water if needed for kneading).

Heat oil for deep frying.

Rajma ola Pakoda, Rajma Ribbon Pakoda

Drop enough dough in a  murukku press, use ribbon murukku nozzle and squeeze out as medium shaped round murukkus directly to the hot oil.

Fry until they gets well cooked on both sides or until the oil stops sizzling

Drain the excess of oil with a paper towel.

Conserve them in air tightened box and munch.

They stay prefect for a month.

1 comment:

  1. I will eat up that whole plate with a cup of chai...

    ReplyDelete

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