Omam Podi / Crispy Carom/ Ajwain Fritters

Omam podi is an Indian festival snack which is usually made during Diwali. Recipe has a dough mixture of carom seed water (Ajwain), rice flour and chickpea flour. This dough is pressed in a savoury maker and deep fried in oil. Such a crispy snack with no spice can be liked by all kids. This recipe doesn't need any side dish.

While deep frying in a deep frying pan, please keep an eye on the flame. The fritters need to be golden yellow after frying. If the pressed dough is left a little longer in a very hot oil, it can turn quickly brown.

Recipe:

• Prep time - 15 mins
• Cooking time - 5 mins or less for 1 
• Yields - 10 to 13

Ingredients:

• Ajwain/ Carom seeds - 1 tablespoon
• Chickpeas flour - 1 cup
• Rice flour - 1/4 cup
• Salt to taste ( taste the salt first and add it necessary)
• Oil for deep frying
• Savory maker
• Asafoetida - a pinch
• Curry leaves - 1 sprig

Method:

• Add little water to the Ajwain and grind it in a blender. Filter the water. Set it aside.
• Heat the oil in a deep frying pan.

Mixing up the flours

Pouring ajwain water over hot oil

Soft dough is ready

Savoury Maker

Bubbles are still there

After turning over the fritter

Almost done. Bubbles are starting to vanish

Frying the curry leaves along with the fritter

Ta- Da... It's ready!

• Mix the rice flour and chickpea flour in a mixing bowl with enough salt and a pinch of asafoetida.
• Add a little scoop of boiled oil with a steel spoon into that flour. Do not place hands.
• Now add the ajwain water into the flour and mix well like a soft dough.
• Put it into the savoury press and press it in the hot oil by holding the savoury press upright at a little distance from the hot oil.
• Turn it over slowly after 2 to 3 minutes. Fry it until the bubble stops. But do not over burnt it.
• While frying the last dough mixture, put the curry leaves directly into the hot oil.
• Serve hot or can be stored in an airtight container for 3 weeks. 

Hope you like this recipe.  I will share another interesting and easy recipe in my next post. Your feedback and suggestions are welcome. Have a wonderful day!