Corn Ribbon Pokada

My Mom makes pokada all the time when i was a kid, we loved snack time more than anything.So the idea of making corn pokada came from this.This corn flour that i am using is in my pantry for more than four months ,so due date is nearing for it.The recipe i am using is same as my moms traditional one, with the change that i am making pokadas using corn flour, all other ingredients are same.You need to have a pokada press and mould.

Basic Information:

Preparation time:15-20min
Cook time:15-20min
Serves:3-4 people

Ingredients:

Corn flour 1 1/2cup
Besan flour 1/2cup
Chilli powder 1 tsp
Salt to taste
Hing a pinch( Asafoetida)
Water to make dough
Oil for frying


Method:

1.Add all the dry ingredients (corn flour,Besan flour,chilli powder,hing and salt)
2.Add water little by little to the dry ingredients and make dough such that its a little watery than a chapati dough or like a pizza dough.
3.In a heavy bottom pan pour oil upto 2 inches, and keep the pan on a medium high flame.
4.Parallely When the oil is heating take one handful of dough and fill the press with the pokada mould .
5.Squeeze the dough out of the press to the oil when the oil is hot and reduce heat to medium low.
6.Deep fry the pokada until its crisp.
7.Remove it from oil and keep it in paper tower to drain oil .
8.Serve hot or store in an air tight container.

Tips:

1.If you find it hard to squeeze add a little more water to the dough.
2.Add a pinch of dough to the oil, if it raises immediately the oil is ready for frying