Hello Everyone !!!
Diwali is here !!!
The most favorite Indian festival of mine just because of the variety of food you can eat , meeting family and of course wearing all brand new clothes . According to me Diwali time is fun time , gifts from elders , too much food which I always end up being in a food coma LOL . I miss all those fond memories from my childhood , but I try to keep the tradition of making sweets & savory snacks and sharing them with friends & family here . So for the diwali specials at Crackleandtemper , I am bringing you all a savory snack recipe , which you cannot stop eating at all , trust me it is that addictive ;).
Omam in tamil/ malayalam means Ajwain seeds which is known as Carom seeds or Bishop’s weed. This seeds has a very distinguish flavour and it is very well known for it’s digestive properties, due to it’s medicinal properties these seeds are used widely in India in various forms . I have used carom seeds to flavour this delicious snack made out of chick pea flour and flavored it with red chilli powder & asafoetida . It is also an excellent gluten free option for people who are craving for a snack with a cup of hot tea on a gloomy rainy day 😉
I remember eating this as an evening snack when me and my brother got back from school. Despite being a working mom , our mother made sure that we had home made snacks handy to munch on whenever we were hungry . The delicious aroma of deep frying this snack during weekends by mom , I still have that in my mind aaah miss those days 😦 . Now let’s read more about making this delicious snack which is very easy and with few ingredients from your pantry.
Prep Time – 10 minutes
Cooking Time – 30 to 40 minutes depending on the amount of you have to fry
Serves- 7 to 8
Author – Parvathy V Nair
Chick pea flour / Besan – 2 cups
Rice Flour- 1 cup
Red chilli powder- 1 teaspoon
Asafoetida- 2 pinches
Carom Seeds/ Ajwain seeds – 2 teaspoon
Ghee- 2 tablespoons
Salt- as needed
Water – 1 cup plus as needed to knead the dough
Oil- needed to deep fry
1. Dry roast the carom seeds in medium heat without burning it . Now soak it in 1 cup water for 15 minutes , then blend it quickly in a blender . Strain this carom seed , water mixture and save the water for kneading the dough.
2. In a bowl place chick pea flour , rice flour , red chilli powder , asafoetida and enough salt . To this add 2 tablespoons of ghee and mix it with hands.
3. Now slowly add the saved carom water and start kneading . Add more water if required to make it a soft , smooth and pliable dough
4. Heat oil in a wok/ kadhai . heat it very well and reduce to medium heat just before you add the dough.
5. To make the noodle shape you need to have a specific equipment called noodle maker/ sevai maker/ idiyappam maker. Attaching a picture from google , because I totally forgot to click a picture of mine LOL
6. To make the omapodi you need to fill the dough inside the noodle maker and squeeze it to hot oil . Deep fry it for 2 to 3 minutes or till golden color .
7. Store it in airtight container upto 3 weeks