Prep Time: 20 min
Cooking Time: 35 min
Ingredients
- Besan / Gram flour - 2 cups
- Rice flour - 1 cup
- Salt - 1.75 tsp
- Red chilly powder - 1.5 tsp
- Asafoetida powder - 1/4 tsp
- Carom seeds (fine powder) - 2 tsp
- Ghee (melted) - 2 tbsp
- Vegetable oil - to deep fry
- Water - 1/2 cup + 2 tbsp
- Frying pan / Wok / Kadai
- Kitchen press
- Kitchen tissues
- Slotted ladle
- Wash & dry the mould - Kitchen press.
- Sieve besan & rice flour together for about 2 to 3 times.
- Dry grind ajwain seeds in a mixie; sieve and collect the fine powder.
- Combine sieved besan and rice flour, salt, red chilly powder, asafoetida powder, fine ajwain powder, ghee in a large mixing bowl & mix well.
- Add required amount of water little by little to this mixture to form a medium soft dough; the dough should be neither too soft nor too hard.
- Take the mould and fix the plate for omapodi on it; the required plate has numerous tiny holes on it.
- Heat vegetable oil in a wok until smoking point and reduce heat to medium.
- Open mould, add a handful of the mixture into the mould, close it and hold it over the hot oil.
- Start squeezing the first batch of the dough in a circular motion and set aside the mould.
- Squeeze the dough in batches; do not squeeze the whole dough at a single time.
- Once the dough is squeezed in to the hot oil, the oil sizzles up, which eventually subsides as the omapodi turns golden yellow color.
- The deep frying process has to be done on medium flame to attain golden yellow color and crispness.
- Turn omapodi to the other side with a slotted ladle & let it cook golden brown.
- Once done, remove omapodi from hot oil on to clean kitchen tissues to drain excess oil; allow to cool.
- Repeat similar process until whole of the dough is done.
- Cool completely before storing in a dry, air tight container; the snack stays fresh for up to 2 weeks.
- Can be served along with tea / coffee and also with most of the chaat items.
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