After an incredible, landslide victory for America, it feels especially fitting that Diwali, the Festival of Lights, follows so closely this year. A celebration marked by lights, lamps, and fireworks seems perfectly timed, don’t you think? The coincidence felt even more meaningful given that Diwali symbolizes the return of King Rama, making it one of the most widely celebrated and cherished festivals across India and many neighboring countries.

Celebrating Diwali in Singapore this year has been a completely new experience. With its diverse population and a significant Indian community, it isn’t surprising that Diwali is an official public holiday here. The streets come alive (particularly in Little India) with vibrant lights, lamps, decorations, sparklers (no loud firecrackers), and festive displays.
(Little India pictures courtesy: Vaishali Shah)

When a group of friends and I got together to explore the city and grab lunch (and yes, there’s no shortage of great food options here), we were treated to a burst of color and celebration everywhere we turned. Many have already started preparing for Diwali, and it was inspiring to see creative ideas for snacks, sweets, and decorations.

I’ll admit, I’ve usually been guilty of leaving Diwali prep to the last minute — hastily putting together a mix of homemade and store-bought treats. This year, though, my good friend Preethi became my source of inspiration. From our conversations, it was clear she’s a serious foodie and something of an expert when it comes to Diwali snacks. Ribbon pakoda, the classic savory snack made for Diwali, is clearly her specialty. I overheard her casually rattling off flour proportions and steps with impressive confidence.

So when she mentioned that she was starting her Diwali snack prep yesterday, I immediately asked if I could assist (and observe) in her kitchen. As it turned out, I was also promoted to official taste-tester. I sampled the first batch of hot, crisp ribbon pakodas alongside a steaming cup of Preethi’s ginger tea — a perfect combination.

The highlight of her recipe? She uses very little butter, and the pakodas don’t absorb much oil either. The result is exactly what you want — non-greasy, light, and irresistibly crisp pakodas.

Ribbon Pakoda Recipe

Ingredients

(Makes about 2 cups of pakodas)

  • 1 tbsp butter
    (You can increase this to 1 1/2–2 tbsp. More butter makes the pakodas crisper, but they will absorb more oil.)
  • 1 cup rice flour
  • 1/2 cup gram flour (besan)
  • 1 1/2–2 tsp red chili powder
  • 1/2 tsp asafetida
  • Salt, to taste
  • Water, as needed to make the dough
  • About 1 1/2 cups oil, for frying

Method

1. In a mixing bowl, combine the rice flour, besan, salt, red chili powder, and asafetida. Add the butter and mix thoroughly until well incorporated.

2. Slowly add water, mixing gently, until you form a smooth, soft dough.

3. Heat oil in a kadai or deep, round-bottomed pan. To test if the oil is ready, drop in a small piece of dough. If it sizzles immediately and rises to the surface, the oil is hot enough for frying.

4. Take an iron press (a traditional Indian snack press with interchangeable plates). Place a small ball of dough inside and close the press.

5. Squeeze the dough directly into the hot oil, moving your hand in a circular motion so the ribbons form a loose, floral pattern. Fry for about 5 minutes, flipping once, until golden brown and crisp.

[YouTube video reference: http://youtu.be/2jAB6bCj7e8]

6. Remove and drain on paper towels. Serve hot with a cup of chai.

Preethi’s Tip:
After frying each batch, place the ladle back into the bowl containing the dough. The few drops of hot oil that fall into the dough help make the next batch even crisper. Alternatively, you can sprinkle a few drops of hot oil directly into the dough and mix well before frying the next round.

Wishing you all a joyous, bright, and delicious Diwali!