Low Carb Omapodi
Satisfy your crunchy snack cravings while sticking to your diet with this irresistible Low Carb Omapodi! A healthier twist on the traditional South Indian classic, this recipe uses almond and coconut flours as a low-carb alternative to gram flour. Infused with aromatic carom seeds (ajwain) and a hint of turmeric for a burst of flavor, this golden treat is deep-fried to perfection, delivering that signature crispiness without the guilt. Perfect as a keto-friendly snack, Low Carb Omapodi is quick to prepare—taking just 35 minutes from start to finish—and stores beautifully in an airtight container for days of guilt-free munching. Serve it on its own, or pair it with your favorite low-carb chutneys or beverages for a delightful snack experience!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Carom seeds (Ajwain)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Baking powder
- 2 tablespoons Butter, melted
- 2 tablespoons Water
- 2 cups Oil for deep frying
Instructions
In a large mixing bowl, combine almond flour, coconut flour, carom seeds, turmeric powder, salt, and baking powder.
Mix the dry ingredients gently to ensure even distribution of carom seeds and spices.
Add the melted butter to the dry ingredients and mix it with your hands until the mixture reaches a crumbly texture.
Gradually add water, one tablespoon at a time, kneading the mixture until it forms a smooth and pliable dough. Avoid adding too much water; the dough should be just moist enough to hold together.
Tie the dough into an idiappam or sev maker with a small hole attachment.
In a deep pan, heat oil for frying. The oil should be moderately hot; test it by dropping a small piece of dough, which should rise to the surface immediately but not brown instantly.
Once the oil is ready, press the dough into the hot oil in a circular motion, creating spirals. Do not overcrowd the pan.
Fry the omapodi on medium heat until they turn golden brown, ensuring they are cooked evenly. This should take about 2-3 minutes per batch.
Use a slotted spoon to carefully remove the omapodi from the oil, allowing excess oil to drain off.
Place fried omapodi on a paper towel-lined plate to absorb any remaining oil.
Allow them to cool completely before serving. Store in an airtight container to maintain crunchiness.
Nutrition Facts
Calories |
5075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 549.2 g | 704% | |
| Saturated Fat | 88.5 g | 442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 6.1 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 255 mg | 20% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 236 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
