Add carom seeds and hot water in a vessel and soak for 1 hour

Pressure-cook potatoes with enough water for two whistles

cool and peel potato

Transfer to the mixie

Furthermore add turmeric powder, garam masala, Kashmiri chilli powder, chaat masala, black salt, lemon juice, and mint leaves; grind well

Heat oil in a heavy-bottomed deep wide pan at medium flame

Take 1 cup of besan flour and 2 tablespoon of rice flour; mix well

Furthermore add ground potato, filtered carom water, asafoetida, and salt; mix well and knead

Add remaining besan and rice flour; mix well

Wash your hands and wipe well

grease with oil and knead again

furthermore, add 1/2 tablespoon of hot oil and 1/2 tablespoon of water; mix well

sprinkle extra water and make a pliable crack free dough

cover with a damp cloth

Check oil temperature

Drop a little dough in hot oil

Too hot oil - dough turns dark (burn)

Not hot enough - sink to the bottom of the pan soon after dropping

Right Oil Temperature - dough floats in a few seconds without changing color

Place omapodi press in a murukku achu and grease a little oil

Furthermore, add a portion of the dough

Gently press one layer of omapodi and fry till the oil bubble subside

Flip and fry the other side till the bubble subside and sshhh cease goes off

prepare the entire batch and add on a wide plate

add chaat masala according to your taste

break into small pieces and mix well