24 August, 2016

OM PUDI / KHARA SEV

Posted in : SNACKS / BAKED / DEEP FRIED / STEAMED on by : Divya Suresh Tags:

This is one of the Oldest & easiest snack made during Janmashtami, Diwali etc. As the name itself says it is made using Om kalu / Ajwain / Carom seeds. It gives the fragrance & taste and also called by its name only. It is a famous tea/coffee time snack also. In South India we make this Om Pudi to prepare a snack called Mixture. But it can also be eaten as such. And also can be used to sprinkle on Chats, It enhances the chat taste as it is fresh & homemade. in my opinion this is also an easy preparation with few ingredients. So sharing with you all my method of making it.

 

Please also do check  ⇒  mixture , Shankranthi trail mix , Kodubale , thengolu , chakkuli , authentic muchhore , Sorghum/Jolada mixture

 

        Ingredients : 

  • Bengal gram flour / Kadale Hittu / Besan – 1 cup ( tightly packed )
  • Rice flour – 1/2 cup ( tightly packed )
  • Ajwain / Om kalu / Carom seeds – 3/4 tsp
  • Red chilli Powder – 1&1/4 tsp
  • Turmeric Powder – 1/2 tsp
  • Ghee – 1&1/2 tbsp
  • Salt – 1&1/4 tsp or as per taste
  • Water to knead the dough
  • Oil for deep frying

 

        PROCEDURE : 

  • Sieve together bengal gram flour & rice flour
  • In a small mixie jar Powder together Carom seeds, red chilli powder, turmeric powder & salt and add it to the sieved flour
  • Heat ghee and pour it over the flour & spice mix, and combine everything well
  • Now add water little at a time and knead the dough ( it should not be too smooth or too stiff )
  • Meanwhile heat the oil for deep frying
  • Grease your hands and knead the dough so that when you put it into the squeezer, it won’t get stick to the squeezer
  • Now take a portion of the dough and Put it in the squeezer and close the lid properly
  • Simmer the flame and now squeeze it directly into the oil
  • After squeezing increase the flame to medium low
  • Fry on both sides and drain in tissue paper
  • Serve.

 

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ALMOND / BADAM LADDOO / BADAMI UNDE