Pizzeria

Omapodi, also known as “Ajwain Sev,” is a crunchy and flavorful snack from South India made using rice flour, chickpea flour, and carom seeds (ajwain). It is often served as a tea-time snack or as an accompaniment with other dishes. With its savory taste and crispy texture, this simple yet addictive snack is sure to become a favorite!

Ingredients

• Rice flour – 1 cup

• Chickpea flour (besan) – 1/4 cup

• Carom seeds (ajwain) – 1 teaspoon

• Cumin seeds – 1/2 teaspoon

• Red chili powder – 1/2 teaspoon

• Asafoetida (hing) – A pinch

• Salt – To taste

• Water – 1/4 to 1/3 cup (adjust as needed)

• Butter – 1 tablespoon (optional, for extra crunchiness)

• Oil – For deep frying

Instructions

1. Prepare the Dough

• In a mixing bowl, combine 1 cup rice flour, 1/4 cup chickpea flour, 1 teaspoon carom seeds, 1/2 teaspoon cumin seeds, red chili powder, a pinch of asafoetida, and salt.

• If using butter, add 1 tablespoon of melted butter for an extra crispy texture.

• Slowly add water, little by little, and knead the mixture into a smooth, firm dough. Ensure the dough is not too soft, as it will affect the texture of the omapodi.

2. Heat the Oil

• Heat oil in a deep frying pan or wok over medium heat. You will need enough oil to fry the omapodi in batches.

• Test the oil temperature by dropping a small piece of dough into the oil; it should rise immediately to the surface.

3. Shape the Omapodi

• Grease an omapodi maker (sev maker) with a little oil. Fit it with the disc that has small holes.

• Take a small portion of dough and fill it in the sev maker.

• Press the dough into the hot oil in circular motions to form small, uniform rounds or spirals. Fry in batches, being careful not to overcrowd the pan.

4. Fry the Omapodi

• Fry the omapodi on medium heat until they turn golden brown and crispy. Avoid frying them on high heat, as they may burn before they become crisp.

• Once fried, remove them from the oil and drain on paper towels to remove excess oil.

5. Cool and Serve

• Allow the omapodi to cool completely. They will become crispier as they cool down.

• Serve them as a snack with tea or coffee, or store them in an airtight container for later.

Tips for Perfect Omapodi

• Ensure the dough is firm and not too sticky to get crispy and evenly fried omapodi.

• You can adjust the spice level by increasing or reducing the amount of red chili powder.

• For variations, you can add finely chopped curry leaves or a pinch of garam masala to the dough.

This crispy and spicy omapodi is perfect for snacking or serving at parties. The addition of carom seeds gives it a unique, aromatic flavor that will surely make it a hit!