Prepare your ribbon pakoda press by choosing the right disc for it, the one with thin slits

Mix together the besan, rice flour, chilli powder, hing, and salt in a wide bowl

Heat oil for deep frying. Once it's hot, take 2 teaspoons and add to the flour mixture

Mix with your fingertips until the oil is incorporated into the flours

Now add water a little at a time until you get a dough that's supple and moist. Be careful not to add too much water at this stage

Take a tennis ball-sized amount of dough and create a log out of it

Transfer to the pakoda press

To check if the oil is hot enough, add small a ball of dough in it. If it immediately sizzles up, the oil is ready

Press the pakoda directly into the hot oil using a circular motion

Once the pakoda stops sizzling too much and the oil calms down, gently flip so both sides can get cooked

When the ribbon pakoda turns a golden brown, drain and set aside on a plate lined with paper towels

Proceed with the same steps for the remaining batter

Cool completely before storing in airtight containers

Tastes best within 4 days of making it. Serve with hot tea