Ingredients:
besan flour - 2 cups
rice flour - 1 cup
red chilly powder - 3 tsp
hing - 1/4 tsp
salt - 2 tsp
butter - 2 tbsp
Ajwain (omam) - 1 tbsp (crushed)
sesame seeds - 2 tbsp
cumin - 1 tsp
Method:
Mix salt with one cup water.
In a mixing bowl put chilli powder, asafoetida (hing), ajwain , sesame, cumin , rice flour and besan flour thoroughly.
Then add salt water little by little and make a dough like chapathi dough. Also add molten butter while making the dough.
Preheat the oven to 350 deg C.
Line an aluminum foil over the baking sheet (cookie sheet).
Slightly brush some oil , so that it comes off easily after baking.
Fit the ribbon pakoda maker in the "Murukku maker" and squeeze long strands of dough.
Bake for 10 - 12 minutes. Take the cookie sheets out, turn the pakodas and bake again for 7 - 10 minutes (depending upon the oven). The pakora should not get red or mild red. They should stay yellow, but crispy. So check it often.
Let them cool and store in airtight containers.
Serving suggestions:
Serve hot as evening snack along with tea / coffee.
