Wheat and Besan Ompodi brings together the wholesome goodness of wheat flour and the nutty flavor of gram flour in a traditional South Indian snack. The secret to its irresistible taste lies in the aromatic ajwain seeds and spicy green chilies. I always keep a batch ready in my kitchen for unexpected guests or evening tea cravings. The light, crunchy texture and subtle heat make it hard to stop at just one handful.
About the Recipe
This homemade snack offers a healthier alternative to store-bought munchies. The combination of wheat and gram flour provides a good balance of nutrients, while ajwain adds digestive benefits. The recipe requires some practice with the ompodi press, but the technique becomes easier with time. The satisfaction of making these crispy strands at home makes it worth the effort.
Why you will love this recipe
The recipe creates perfectly crispy strands that maintain their crunch for weeks when stored properly. The pre-steaming of wheat flour ensures a light texture, while the ajwain and green chilies add a subtle kick without overwhelming heat. You can adjust the spice levels to your taste, and the ingredients are easily available in most kitchens. The process might take time initially, but the results are consistently satisfying.
Wheat and Besan Ompodi
Cooking Tips
Steam the wheat flour thoroughly but do not overdo it; 2-3 minutes is sufficient. The oil temperature should be medium-hot; test by dropping a small portion of dough. If it rises slowly with gentle bubbles, the temperature is right. Press the dough in circular motions for even cooking. Allow each batch to cool completely before storing.
Serving and Storing Suggestions
Serves 6-8 people. Preparation time: 45 minutes. Cooking time: 30 minutes. Serve as a tea-time snack or party appetizer.
Store in an airtight container at room temperature for up to 3 weeks. Avoid refrigeration as it may affect the crispiness.
Similar Recipes
- 1. Murukku
- 2. Chakli
- 3. Ribbon Pakoda
- 4. Seedai
Nutrient Benefits
Wheat flour provides complex carbohydrates and fiber. Gram flour adds protein and minerals like iron and calcium. Ajwain aids digestion and reduces bloating. The combination offers a balanced snack that satisfies hunger while providing sustained energy. The homemade version controls oil absorption better than commercial alternatives.
Wheat and Besan Ompodi
Ingredients
- 3 cups Wheat Flour - 3 cups
- 1 cup Flour (Gram)
- 2 tsp Omam (Ajwain - soaked for 30 minutes)
- 3 Green Chillies
- 1 1/2 tsp Salt
- 1/2 tsp Asafoetida Powder
- 1 tsp Butter
- 250 ml Oil
Instructions
- Tie the wheat flour in a cloth and steam cook for 2 to 3 minutes.
- Transfer to a plate and allow it to cool.
- Sieve well.
- Grind the green chillies and dried omam to a fine paste.
- Strain well and keep the strained water aside.
- Combine the gram flour and wheat flour in a bowl.
- Add salt, asafoetida powder, strained omam water and butter.
- Gently add enough water and mix well.
- Add the dough to a ompodi press.
- Heat oil in a pan.
- Gently squeeze the ompodi over the hot oil.
- Fry till light golden and remove.
- Drain excess oil.
- Store in an airtight container.
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Frequently Asked Questions
Why do we need to steam the wheat flour first?
Steaming partially cooks the flour, resulting in a lighter texture and better crispiness in the final product. It also helps the strands hold their shape while frying.
Can I make this without an ompodi press?
The traditional press creates the characteristic shape and texture. While you can try using a chakli maker, the results might differ slightly in appearance.
How do I prevent the ompodi from becoming too oily?
Maintain proper oil temperature, do not overcrowd the pan, and drain well on paper towels immediately after frying.
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