Take 250 grams of gram flour (besan) and 100 grams of rice flour in a large bowl.
Add 1 teaspoon of red chilli powder, a pinch of asafoetida (hing), 1 teaspoon of cumin seeds, and salt as per taste.
Heat 2 tablespoons of butter until it melts and add it to the flour mixture.
Mix everything well and add water gradually to make a soft dough.
Heat 500 ml of oil in a deep frying pan.
Use a ribbon pakoda maker or a chakli press with a ribbon pakoda plate to shape the dough into ribbons.
Once the oil is hot, press the dough directly into the oil and fry on medium heat until the pakodas turn golden brown.
Drain the pakodas on a paper towel to remove excess oil.
Let them cool completely before storing in an airtight container.