Recipe by Charishma_Ramchandani
This is from today's Thursday magazine. What a wonderful recipe and I'm so happy to have found it! My mom loves this stuff:)
Top Review by L. Duch
This was very good and easy to make. Came out pretty close to what my boss makes.He even bought me the press that is traditionally used. The only thing I may do differnly next time is add a bit more salt and chili powder. My family really likes it too. These would be delicious on top of a salad too. It's very addictive.
- 2 cups gram flour
- 1 cup rice flour
- 1 1⁄2 teaspoons red chili powder
- 1⁄4 teaspoon asafoetida powder
- 2 teaspoons crushed thymol seeds (ajwain)
- 2 tablespoons melted ghee
- oil, to deep fry
Directions See How It's Made
- In a large bowl, mix together the first six ingredients.
- Add ghee.
- Apply a little ghee on your palms and mix the mixture well so that it spreads evenly.
- Add the required amount of water (about 1/2 cup) to this mixture so that it is thick and lumpy.
- Take a squeezing mould and fix the plate for sev or omapodi on it (The plate has a number of tiny holes).
- Heat oil in a wok till smoking point.
- Reduce heat to medium.
- Add a handful of the mixture into the mould.
- Hold the mould over the hot oil.
- Start squeezing in a circular mode till the mixture gets over.
- Set aside the mould.
- Turn the omapodi to the other side with a ladle.
- When the omapodi turns golden in colour, remove from oil and allow it to drain on clean paper kitchen napkins.
- Store in an airtight container for upto 2 weeks.