Garlic ribbon pakoda, also known as poondu ribbon murukku or seeval, is a crunchy and fragrant South Indian festive snack infused with freshly ground garlic. Here is how to make traditional Tamil Nadu style crispy garlic ribbon pakoda easily at home with video and step-by-step photos!
Every year during Diwali I make Ribbon pakoda / Ola pakoda without fail. Usually I make it adding hing. This year, I made ribbon pakoda adding garlic. It turned out so flavourful and crunchy than my usual ones. So I am planning to try this version every year during Diwali.
Generally Garlic ribbon pakoda is prepared by grinding soaked red chilli and garlic cloves to a paste and added to the rice flour. In this method, garlic pieces and red chilli won’t grind properly. So I followed a different method as suggested by Happy homemaker – Tamil YouTube channel video. Thank you so much Jaya. Your tip worked out so well.
It is so easy to make and stays good for a month if handled properly. Friends, let us see how to make this yummy Garlic ribbon murukku recipe with step by step pictures and a short video.
Check out my other festive recipes in my complete Diwali Snacks Recipes Collection too.
Quick Notes for US & Abroad Kitchens
- Garlic Grinding Secret: Grind peeled garlic cloves with a handful of the dry flour mixture in a small mixer jar. The dry flour absorbs the garlic juice and creates a smooth paste without leaving unground chunks that would clog the narrow ribbon mould slits.
- Mould Selection: Use the straight slit ribbon pakoda (ola pakoda) disc in your murukku maker. Squeeze directly into the hot oil in continuous strips.
- Stovetop Heat Control: Maintain steady medium heat on electric coil or glass cooktops. Because of the garlic, the ribbons can brown slightly faster, so fry on medium heat until bubbles completely subside.
- Flour & Fat Balance: Store-bought idiyappam flour or fine rice flour paired with besan produces a light, crispy texture. Test dough fat by taking a small portion: it should hold its shape when pressed and crumble easily when dropped.
Garlic Ribbon Pakoda Recipe (Poondu Ribbon Murukku)
Ingredients
- 1 cup Store bought rice flour or Idiyappam flour (approx. 125 g / 4.4 oz)
- ½ cup Besan flour or Roasted gram flour / pottukadalai maavu (approx. 50 g / 1.8 oz)
- 1 tbsp Melted butter or hot oil (approx. 15 ml / 0.5 fl oz)
- 1 tsp Sesame seeds
- Salt as needed
- 1 tsp Kashmiri red chilli powder
- Water as needed
- Cooking oil to deep fry
To Grind
- 10 nos Garlic cloves peeled (ground with a handful of flour mix)
Instructions
- In a wide bowl, sieve the rice flour and besan flour (or roasted gram dal flour). Add Kashmiri red chilli powder, salt and sesame seeds. Mix well and set aside. In a small mixer jar, take the peeled garlic cloves and add a handful of the mixed flour to it. Grind to a smooth powder without any grits (adding flour helps in even grinding).
- Add this ground garlic powder to the bowl of flour and mix well. Add melted butter and incorporate evenly with your hands. When pressed, the flour should hold shape but crumble easily. This confirms the fat content is right.
- Add water gradually and make a soft, pliable, non-sticky dough. Grease the murukku press and ribbon pakoda mould (straight slit disc) with oil and fill with dough. Heat cooking oil for deep frying and check temperature by dropping a small pinch of dough; if it rises immediately, heat is right.
- Lower flame to medium. Hold the murukku press over the hot oil and squeeze in a circular motion to make ribbon pakoda. Cook until bubbles subside on one side, flip over and fry the other side until bubbles cease completely and it turns golden and crisp. Drain on paper towels, break into pieces once cooled and store in an airtight container.
Video
Notes
- For variations, you can use roasted gram dal flour (pottukadalai maavu) instead of besan flour.
- You can use 2 tbsp of hot cooking oil instead of melted butter.
- Deep fry ribbon pakoda patiently till the bubbles and sound cease completely.
- Store in an airtight container only after it comes to room temperature. Do not store when hot, as trapped steam will make it soggy.
- Grinding garlic cloves with a handful of the flour mix prevents any unground bits from clogging the mould.
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Try this easy, yummy Garlic ribbon pakoda and enjoy for this Diwali!
