OMAPODI - AN INDIAN SAVOURY SNACK



This is again one of my favourite snacks along with Thattai. Now my daughter has taken after me and its become her favourite. Its made from chickpea flour/ besan / gram flour. 

Omapodi is also knowsn as 'sev' most commonly used in 'chaats' - a North Indian street food. My favourite are the Papadi Chaats which are bite sized and they are a perfect appetizer when you are entertaining. Reminding myself to post that recipe soon!
 
Iv been thinking of making videos to show you how such recipes are done..................coz some recipes are better understood when you see it..................................but I need to figure it out....... its been a super hectic week..............it will be a super hectic month.....................Im sure it has been for you as well..............so here's to a new start............a new week................Happy Monday guys!






INGREDIENTS:
Chickpea flour - 1 cup.
Rice flour - 1/4 cup
Salt
Turmeric - 1/4 tsp
Chili powder - 1/2 tsp (optional)
Hing/ asafoetida - 1/4 tsp
Ajwain/ omam - 1 tsp
Butter, softened - 1 tbsp
Hot oil - 1 tsp
Oil for frying


PROCESS:
  • Using a mortar and pestle, powder the ajwain well. Soak the powder in 3 tbsps of warm water for about 10 minutes
  • In the meantime, sieve the chickpea flour and rice flour. Add in the salt, turmeric and hing. Give it a quick mix
  • Add the butter and oil and mix
  • Now using a strainer, strain the ajwain water.
  • Add the ajwain water to the flour mixture and start kneading. Add water slowly to form a soft sticky dough.(I added 5 tbsps of water)
  • The dough must be soft enough to pass through an idyapam press
  • Heat enough  oil in a wok for deep frying. 
  • Grease the idyapam press and insert the dough inside.
  • Once the oil is hot enough start pressing the idyapam press over the hot oil, starting from the corner, following the shape of the pan, and ending at the centre.
  • It will start bubbling as it cooks. once the bubbles stop, turn it over and remove from the oil in a few seconds. drain on a paper towel.
  • Once it cools you can put another paper towel on top and give it a few presses to crumble it. store in an airtight container.
notes:
  • how do you know the oil is hot enough? add a small bit of dough in the oil, i should come up immediately. then, your oil is hot and ready to use for frying.
  • try making it as soon as you make the dough as we don't want it to dry out. If you think you might get delayed mayb you can cover it with a damp cloth to prevent drying out.
  • I used an Idyappam press to make it. But you can also use a Murruku press if there's a small hole attachment.

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