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Omapodi | Ajwain Flavored Nylon Sev
Omapodi or Ajwain Nylon Sev is a deep-fried snack prepared with chickpea flour with the hint of ajwain or omam, as we say in Tamil.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Appetizer
Cuisine:
Indian
Keyword:
omapodi
Servings:
10
Calories:
439
kcal
Author:
Srividhya G
Ingredients
2.75
cups
Chick Pea flour
Besan
2
tbsp
Rice flour
½
tsp
Carrom Seeds
Ajwain Seeds / Omam
½
tsp
Red chilly powder
1
tsp
Salt
½
tsp
Hing
½
cup
Water
2
tsp
Butter
at room temperature
1.5
cups
Oil
for frying
Instructions
Sieve the besan.
Powder ½ tsp of ajwain into a fine powder.
Now mix the besan, ajwain powder, red chili powder, salt, hing, and butter.
Incorporate them well and now slowly add the ½ cup of water on required basis and knead the besan mix. Knead them like chapati dough.
Meanwhile, heat the oil in a wide vessel or pan, and once the oil is hot, make sure it is in low flame.
Now apply oil in the press and, add the kneaded dough in the mold, and press slowly in the oil like muruku.
I usually spread them throughout and turn them slowly as soon as you done with pressing. As its the thin press, the omapodi gets cooked faster.
Let it cook on the other side for 10 more seconds, and that’s it.
Remove it slowly and press and fry the remaining dough too.
Once the sev is cool down, break them and that’s it. Sev is ready. Store it in an airtight container.
Notes
Adjust the salt and red chili powder according to your preference.
Make sure the oil is low heat. If it’s on high flame, the sev might get burned.
Make sure you flip it right away. If you are using the thin press, do not cook for more than 15 seconds on each side.
Depending upon the press size, the cooking time varies.
Nutrition
Calories:
439
kcal
|
Carbohydrates:
21
g
|
Protein:
8
g
|
Fat:
37
g
|
Saturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
2
mg
|
Sodium:
263
mg
|
Potassium:
283
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
68
IU
|
Vitamin C:
1
mg
|
Calcium:
17
mg
|
Iron:
2
mg