To begin making the Omapodi Mixture Recipe, soak the ajwain seeds in warm water for 15 - 20 minutes. Grind this into a very fine paste, making sure it is not granular.

In a mixing bowl, combine besan,  rice flour, asafoetida, red chilli powder, butter, salt along with the ajwain paste in a large bowl. Add very little water and knead to make smooth and firm dough.

Preheat the oil for deep frying. Drop a bit of the flour to see if it’s hot enough. If the dough rises and comes to the surface gradually, it means the oil is in the right temperature. 

Place the Omapodi shaper into the  press.  Fill the Omapodi Achchu with the dough. Press the dough firmly over the oil so that the omapodi comes through the holes of the press. This will get fried very soon as the omapodi will be very thin like noodles, so take care to remove from oil as soon as the sound/ bubbles subside and the omapodi rises up.

The Omapodi’s are now ready, you can eat them plain along with chai/ tea or make it into a mixture for the festivals.

In a pan , heat a teaspoon of oil on medium flame and roast the cashew nuts and peanuts until crisp. Roast on low to medium heat and allow it to crisp evenly inside out. Once the cashew nuts and peanuts have turned crisp, add in the raisins and roast in the oil for a couple of minutes. Sprinkle some salt, a pinch of sugar and chilli powder to taste.

Add in the fried Omapodi into the roasted dry fruits and stir well to combine. Check the salt and spice levels and adjust to suit your taste. You can also optionally sprinkle some chaat masala to get an added flavor to the Diwali Dry fruit Mixture.

Serve the Omapodi Diwali Dry Fruit Mixture as a tea time snack along with adrak chai or make them for festivals and special occasions.