Omapodi is a crispy, scrumptious South Indian savoury snack with a flavour of ajwain made with besan flour, rice flour, butter and ajwain. Sev is used for garnishing chats and may be eaten as teatime snacks.
- 1 cup besan flour
- 1/4 cup rice flour
- 1 tbsp butter at room temperature
- 1 heaped tsp ajwain
- 1/4 tsp turmeric powder
- 1/2 tsp warm oil
- salt to taste
- oil for deep frying
- water as needed
- Dry roast ajwain for two minutes until best aroma comes, then upload to mixer jar with a little water, Blend it properly and preserve aside.
- To a sieve upload besan flour, rice flour discard the remains.
- Add salt, turmeric powder, filtered ajwain water, warm oil, butter, required salt and blend this properly first.
- Add water step by step to shape a gentle barely sticky dough. Make logs like this and preserve it ready.
- Grease the click with oil after which fill it until 3/4th.
- Meanwhile warmness oil – To test if the oil is warm, pinch a small piece of dough and drop it in oil if it right now involves pinnacle then the oil is ready.
- Press it withinside the preheated oil beginning from the corners like a circle completing it up withinside the middle.
- Once it’s miles cooked on one facet flip over to different facet.
- Repeat this procedure for the relaxation of the dough. Finally spoil it and save in an easy dry hermetic container. Enjoy!