Raw mango chutney - 1
  • Recipe Cusine : Indian
  • Prep Time : 15 Minutes
  • Cook time : 30 Minutes
  • Serves : 3 cups approx.
  • Author : Jeyashri
  • Recipe Category : Snack
  • Description : Garlic ribbon pakoda| Garlic seeval recipe, spicy garlic flavored ribbon murukku recipe with step by step pictures, a perfect savory for diwali

Besan | Kadalai maavu | gram flour 1 cup Rice flour 1 cup Red chili 7-8 Garlic 7-8 pods Hot oil 2 tblsp + Oil for deep frying Salt as needed

Method  :

  • Grind the garlic and red chili into a fine paste by adding little water to it.
  • In a wide bowl add the rice flour, gram flour (kadalai maavu), salt and ground chili garlic paste.
  • Add 2 tblsp of hot oil to this.
  • If you want add 1 tsp sesame seeds too.
  • Sprinkle water and knead into a soft non sticky dough.
  • Heat the oil for deep frying.
  • I used this achu for making this ribbon pakoda. Traditionally they use seeval kattai for making garlic seeval.
  • We are using ribbon murukku achu.
  • Put a small portion of dough into the achu and cover it.
  • Squeeze this into hot oil.
  • Keep the flame low.
  • Always keep the remaining dough covered.
  • Do not disturb this for few seconds. Then slowly flip it and cook on both sides till the oil sound subsides.
  • Take it out from oil and drain excess oil in kitchen towel.
  • Repeat this for the rest of the dough.
  • Once it is done, gently break them.
  • Store them in an airtight container.
  • The Garlic ribbon pakoda tastes more flavourful after 3-4 hours.
  • Enjoy the ribbon pakoda along with tea.
  1. I added 7 red chili and 8 medium sized garlic. I later felt i should have added little more to this. It was medium spicy.
  2. Ensure oil is hot while squeezing in the ribbon pakoda.
  3. If making in bulk make the dough for garlic ribbon murukku in batches.
Garlic ribbon murukku - 2

Method with step by step pictures :

  • Grind the garlic and red chili into a fine paste by adding little water to it.
garlic ribbon pakoda 1 - 3
  • In a wide bowl add the rice flour, gram flour (kadalai maavu), salt and ground chili garlic paste.
  • Add 2 tblsp of hot oil to this.
  • If you want add 1 tsp sesame seeds too.
  • Sprinkle water and knead into a soft non sticky dough.
  • Heat the oil for deep frying.
  • I used this achu for making this ribbon pakoda. Traditionally they use seeval kattai for making garlic seeval.
garlic ribbon pakoda 2 - 4
  • We are using ribbon murukku achu.
  • Put a small portion of dough into the achu and cover it.
  • Squeeze this into hot oil.
  • Keep the flame low.
  • Always keep the remaining dough covered.
  • Do not disturb this for few seconds. Then slowly flip it and cook on both sides till the oil sound subsides.
garlic ribbon pakoda 3 - 5
  • Take it out from oil and drain excess oil in kitchen towel.
  • Repeat this for the rest of the dough.
  • Once it is done, gently break them.
  • Store them in an airtight container.
garlic ribbon pakoda 4 - 6
  • The Garlic ribbon pakoda tastes more flavourful after 3-4 hours.
  • Enjoy the ribbon pakoda along with tea.
  • Ribbon pakoda stays good for a week to 10 days, but in our house it got over in few hours.
Garlic ribbon murukku - 7
  1. I added 7 red chili and 8 medium sized garlic. I later felt i should have added little more to this. It was medium spicy.
  2. Ensure oil is hot while squeezing in the ribbon pakoda.
  3. If making in bulk make the dough for garlic ribbon murukku in batches.