OOMAPODI

INGREDIENTS:
BESAN 1 CUP
RICE FLOUR 1/4 CUP
AJWAIN 1/2 TSP
CHILLI POWDER (OPTIONAL) 1/2 TSP
GHEE 2 TSP
SALT TO TASTE
OIL FOR DEEP FRYING

PREPARATION:
CLEAN AJWAIN AND SOAK IN LITTLE LUKE WARM WATER FOR HALF AN HOUR . AFTER THAT GRIND IT INTO A FINE PASTE AND KEEP ASIDE.NOW MIX BESAN,RICE FLOUR ,GHEE,AJWAIN PASTE AND SALT,ADDING LITTLE WATER AND KNEAD WELL. HEAT OIL IN A KADHAI . FILL A SEV MAKER WITH THE BESAN MIXTURE, PRESS IT IN THE OIL AND FRY ON MEDIUM FLAME. TURN THE NOODLE LIKE OOMAPODI AND DEEP FRY TILL TURNS CRISP.