To begin making the Ribbon Pakoda recipe, combine all the ingredients listed above except water, until you get coarse crumbs. Gradually add water to make a stiff yet smooth dough.
Grease the Sev Press or the Sev Sancha with oil and place the plate with many thin strips into the press.
Heat oil in a frying pan, until hot, on medium heat. Deep frying on high heat will brown the pakoda quickly and not crisp it. Fill in the ribbon pakoda dough into the press.
Press out thin strips of the the ribbon pakoda dough into the hot oil. Only press in enough to cover the oil pan.
These ribbons cook and turns dark quickly. So gently turn the pressed ribbons to fry the other side on medium heat. Once the ribbon pakoda starts to turn golden, using a slotted spoon drain excess oil out and transfer the ribbon pakodas on a plate with an oil absorbent paper to cool completely.Â
Press the remaining batches of the ribbon pakoda dough in the similar manner.
Cool the Ribbon Pakodas and store them airtight containers.
Serve Ribbon Pakoda  as an evening snack with a hot cup of  Masala Chai.
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