Baked ribbon pakoda

Some months back I wanted to make some 'spicy snacks sans oil'.  It would be very hard to make one spicy crunchy snack without deep frying. So I baked my ribbon pakoda (look for my original ribbon pakoda recipe, for the variation in ingredients) and got a satisfactory snack. Hope you all like it too.

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.

Ribbon Pakoda

Basically I love home made snacks instead of buying them. Now it is rainy and cold outside. My Indian taste buds started craving for a spicy and crispy snack . The end result is Ribbon Pakoda or Oolai pakoda (in Tamil).
This is the first time i have ever prepared it and it became a wonderful snack for this weekend. I have given the original recipe here but I replaced butter by adding 2 tsp of ordinary cooking oil.
Try this recipe and tell me how it came out.



Ingredients:
Rice flour - 2 cups
Besan flour - 1 cup
asafoetida - 1 pinch
Red chilli powder - 2 tsp
salt - 2 tsp
oil - 500 ml
curry masala powder - 1/2 tsp
Butter - 1 tbsp

Method:
Mix salt with one cup water.
Add chilli powder, asafoetida, curry/ garam masal powder , rice flour and besan flour thoroughly.
Then add salt water little by little and make a dough like chapathi dough.
Now coat it with softened butter and mix well.
Heat a pan with oil.
Fit the ribbon pakoda maker in the "Murukku maker" and squeeze long strands of dough into hot oil.
After all the bubbles get settled, turn it using a spatula .Take out the golden brown ribbon / oolaai pakoda and drain oil using a tissue paper.
Generally it will not consume oil.

Serving suggestions:
Makes nearly 8 big rounds of ribbon pakoda.
Serve hot as evening snack along with tea / coffee.
After cooling they can be stored in air tight containers and will last for 2 weeks.(But will vanish soon as no one control themselves on seeing them ..ha .ha)