Spicy Omapodi & Boondi Mixture Recipe – Indian Snack Recipe

Last Updated on 2 months by Neha Deshmukh

Spicy Omapodi & Boondi Mixture Recipe – Indian Snack Recipe

Hey everyone! If you’re anything like me, you love a good crunchy, savory snack with your evening chai. And honestly, nothing beats a homemade mixture – it just tastes so much better, doesn’t it? Today, I’m sharing my family’s recipe for Spicy Omapodi & Boondi Mixture. It’s a little bit of work, but trust me, the satisfying crunch and burst of flavors are totally worth it! I first made this for Diwali a few years ago, and it’s been a hit ever since.

Why You’ll Love This Recipe

This isn’t just any snack mix. It’s a delightful combination of textures and tastes – crispy omapodi, light and airy boondi, crunchy fried lentils and nuts, all seasoned with a perfect blend of spices. It’s perfect for festive occasions, afternoon tea, or just when you need a little something to munch on. Plus, it keeps well, so you can make a big batch and enjoy it over a few days (if it lasts that long!).

Ingredients

Here’s what you’ll need to make this delicious mixture:

• 1 cup gram flour (besan)
• 0.5 cup rice flour
• 1 teaspoon carom seeds (ajwain)
• 1 pinch asafoetida (hing)
• 2 pinches turmeric powder
• 0.25 teaspoon red chili powder
• 1 teaspoon salt
• 1 tablespoon oil
• 6-7 tablespoons water (for omapodi dough)
• 0.5 cup gram flour (besan)
• 1 tablespoon rice flour
• 1 pinch baking soda
• 0.5 teaspoon salt
• 8-9 tablespoons water (for boondi batter)
• 1 cup thin poha (aval)
• 0.5 cup chana dal
• 0.25 cup peanuts
• 2 tablespoons cashews
• 10-12 curry leaves
• 1 teaspoon mustard seeds

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Carom Seeds (Ajwain) – Regional Variations & Health Benefits

Carom seeds, or ajwain, are a must for that distinctive flavor and digestive benefit. In some regions of India, they’re lightly dry-roasted before grinding for an even more intense aroma. They’re also fantastic for soothing bloating – a little bonus!

Gram Flour (Besan) – Choosing the Right Type

Make sure you use good quality, fresh gram flour. It should smell fragrant, not musty. I prefer using a slightly coarse besan for a better texture.

Rice Flour – For Crispness & Texture

Rice flour is key to achieving that perfect crispness. Don’t skip it! You can find it easily in most Indian grocery stores.

Asafoetida (Hing) – Aromatic & Digestive Properties

Asafoetida, or hing, has a strong, pungent smell in its raw form, but it mellows out beautifully when cooked. It adds a lovely savory depth and is also known for its digestive properties. A little goes a long way!

Poha (Aval) – Types & Preparation

I use the thin, flattened rice flakes (aval) for this recipe. They get wonderfully crispy when roasted. Make sure they aren’t broken into tiny pieces before you start.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the omapodi. Roast the carom seeds in a dry pan until fragrant. Grind them into a powder and set aside.
2. In a bowl, combine 1 cup gram flour, ½ cup rice flour, the ground carom seeds, asafoetida, turmeric powder, red chili powder, and salt.
3. Add 1 tablespoon of oil and 6-7 tablespoons of water, little by little, to form a stiff dough.
4. Heat oil in a deep frying pan. Press the dough through a sev maker into the hot oil and fry until golden and crisp. Break into pieces once cooled.
5. Now for the boondi! In another bowl, mix ½ cup gram flour, 1 tablespoon rice flour, baking soda, salt, and 8-9 tablespoons of water to make a smooth batter.
6. Heat oil in the same pan. Drop the batter into the hot oil using a ladle, making small boondi droplets. Fry until golden brown and crisp.
7. Next, soak the chana dal in water for about 30 minutes. Drain and deep fry until crisp. Fry the peanuts, cashews, and curry leaves separately until golden.
8. Lightly roast the poha in a pan until crisp. Be careful not to burn it!
9. In a large bowl, combine the fried chana dal, peanuts, cashews, curry leaves, omapodi, and boondi.
10. Season with turmeric powder, red chili powder, salt, and asafoetida. Toss gently to mix everything evenly.
11. Let the mixture cool completely before storing it in an airtight container. This is crucial for maintaining crispness!

Expert Tips

• Don’t overcrowd the pan when frying – fry in batches to ensure everything gets crispy.
• Maintain a medium-high heat for frying. If the oil isn’t hot enough, the mixture will absorb too much oil.
• Cooling completely before storing is key! Any residual heat will make the mixture soggy.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil source.
• Gluten-Free Confirmation: This recipe is gluten-free as long as your asafoetida (hing) doesn’t contain any gluten-based additives.
• Spice Level Adjustment: For a milder flavor, reduce the red chili powder. For extra heat, add a pinch of cayenne pepper! My friend, Priya, loves to add a dash of garam masala for a warmer flavor.
• Festival Adaptations: This mixture is perfect for Diwali, Holi, or any festive occasion. You can add a few drops of food coloring to the boondi batter for a festive touch.

Serving Suggestions

This mixture is fantastic on its own, with a cup of chai, or as part of a larger snack platter. It’s also great to pack for picnics or road trips.

Storage Instructions

Store the cooled mixture in an airtight container at room temperature for up to 2 weeks.

FAQs

How do I prevent the omapodi from absorbing oil?

Make sure the oil is hot enough and don’t overcrowd the pan. A stiff dough also helps.

Can I make this mixture ahead of time?

Yes, you can! It actually tastes even better the next day. Just make sure it’s completely cooled and stored properly.

What is the best way to grind the carom seeds?

A spice grinder or a small coffee grinder works best. If you don’t have one, you can use a mortar and pestle, but it will take a bit more effort.

Can I use a different type of flour instead of rice flour?

While rice flour is ideal for crispness, you can try using cornstarch as a substitute, but the texture might be slightly different.

How can I adjust the salt level in this recipe?

Start with the recommended amount of salt and taste as you go. You can always add more, but you can’t take it away!

What oil is best for deep frying this mixture?

I prefer using groundnut oil or vegetable oil for deep frying. They have a high smoke point and a neutral flavor.

Enjoy making this delicious and addictive Spicy Omapodi & Boondi Mixture! Let me know how it turns out in the comments below. Happy snacking!