Gram flour - 2 cups
Rice flour - 1 cup
Ghee - 2 tablespoons OR Hot oil - 2 ladles
Red chilli powder - 2 tsp.
Hing - a generous pinch
Ajwain (Omam) - 2 tablespoons OR Omum water(store bought) - 1/2 cup
Salt - to taste
Oil - To deep fry
Soak omum in water for 1/2 an hour, grind and filter. Combine all the ingredients (except oil) using this filtered liquid OR use omum water (store bought) and knead to form a medium soft dough.
Heat oil in a kadai. Make balls out of the dough, place it in a omapodi achu and press it firmly, in a circular motion, directly into the oil. Flip gently on both sides and take out when golden brown. Ensure medium heat of oil. Proceed with the remaining mixture.