Ribbon Pakoda

Ingredients:

    3 cups of besan/gram flour
    1 cup of rice flour
    1/2 cup of urad dal flour
    1/2 teaspoon asafoetida
    1/2 teaspoon turmeric powder
    1 teaspoon cumin powder
    1 teaspoon red chilli powder
    1/4 cup butter
    1 1/4 cups of water
    Salt to taste (2 teaspoons approximately)
    Sunflower Oil for deep frying

Preparation Method:

Combine all the ingredients except water. Gradually add water to make it a stiff dough, adding extra water if required.Grease the Sev Press or the Sev Sancha with oil and place the plate with many thin strips into the press.Heat oil in a frying pan, until hot.Fill in the dough into the press. Press out thin strips of the dough into the hot oil. Only press in enough to cover the oil. These ribbons cook and turns dark quickly. So gently turn the pressed ribbons to fry the other side. Once the ribbons starts to turn golden, using a slotted spoon drain excess oil out and place it on a plate to cool.Press the remaining batches of the dough in the similar manner.Cool the entire ribbon pakodas and store in air tight containers.