Fulwadi

Fulwadi / Phoolwadi is a Gujrati crispy snack popular with the Jain community of Gujrat . It has a unique and delicious flavour .

Fulwadi are like croquettes , and they are made with coarse besan . I had never gone into the details of making these , as they are easily available . I always get a big packet of these along with Ladoos from my Jain friend after Paryushan , which is a Jain Festival . I do not know the significance behind this , but it’s considered as Prasad .

Back to Fulwadi , the coarse flour gives these croquettes a very unique flavor . There’s a special mesh for these , but people also roll these with their hands . I made these with the help of my cook who had a mesh . The ones made with a mesh are uneven , but that’s the way they are made in a bulk . It sure is a task to place the mesh over hot oil and then to rub in the dough , but if done carefully it’s really quick and one gets a real delicious snack .

Fennel and coriander seeds , both give it special flavor and the fulwadis taste amazing on their own or with a cup of tea .

Fulwadi

Fulwadi

Ingredients

1 cup coarse gram flour
1 cup regular gram flour
Salt to taste
2 tbsp fennel seeds
2 tbsp coriander seeds
2 tbsp sesame seeds
2 tbsp black pepper
2 tbsp. red chilli powder
2-3 tbsp. Sugar
3 tbsp oil
4-5 tbsp curd
Pinch cooking soda
Oil to deep fry

Method

In a mixing bowl add salt , sugar , red chillies and yogurt . Mix well .
In a wide plate combine the flours , sesame seeds , fennel seeds , black pepper , coriander seeds and oil .
Gradually add the yogurt mix to the flour mix and prepare a soft dough .
If required use a little water .
Cover and let the dough rest for 10-15 minutes .
Heat oil and using a fulwadi mesh start making the fulwadi.
Grease the mesh with oil .
Add the soda to the dough and mix well .
Take small amount of fulwadi dough and put it on the fulwadi jaro / mesh then with one hand hold the jaro and with other hand press or rub the dough.
You will see fulwadi dough passing through those big holes and dropping in to the hot oil.
As soon as fulwadi floats on the oil, turn the heat slightly low and fry the fulwadi until nice and crispy brown.
Remove on a absorbent kitchen napkin .
Store in a airtight container once the fulwadi reaches room temperature .

Fulwadi

Sweets and Snacks

Week 1 Sweets

Day1 Gajjar Halwa Spring Rolls

Day 2 Gajjar Halwa Cups with Badaam Pista Kesar Ice cream

Day 3 Motichoor Cheese Cake

Day 4 Kesari Mango Shrikhand with Roasted Almonds

Day 5 Kesari Phirni with Mango & Nuts

Day 6 Rabdi

Week 2 Gujrat – City Specific Specialities

Day 7 Dry Fruit Kachori – Jamnagar Special

Day 8 Papad nu Chavanu – Khambat Special

Day 9 Tum Tum – Nadiad Special

Day 10 Tikha Ganthia – Bhavnagar Special

Day 11 Leelo Chevdo – Vadodara Special

Day 12 Limbu Mari ne Sev

Day 13 Bajri na Vada

Day 14 Methi Poori

Print Recipe
Fulwadi
Fulwadi / Phoolwadi is a Gujrati crispy snack popular with the Jain community of Gujrat . It has a unique and delicious flavour .
Prep Time 20 Minutes
Cook Time 30 Minutes
Servings
Prep Time 20 Minutes
Cook Time 30 Minutes
Servings
Instructions
  1. In a mixing bowl add salt , sugar , red chillies and yogurt . Mix well .
  2. In a wide plate combine the flours , sesame seeds , fennel seeds , black pepper , coriander seeds and oil .
  3. Gradually add the yogurt mix to the flour mix and prepare a soft dough .
  4. If required use a little water .
  5. Cover and let the dough rest for 10-15 minutes .
  6. Heat oil and using a fulwadi mesh start making the fulwadi.
  7. Grease the mesh with oil .
  8. Add the soda to the dough and mix well .
  9. Take small amount of fulwadi dough and put it on the fulwadi jaro / mesh then with one hand hold the jaro and with other hand press or rub the dough.
  10. You will see fulwadi dough passing through those big holes and dropping in to the hot oil.
  11. As soon as fulwadi floats on the oil, turn the heat slightly low and fry the fulwadi until nice and crispy brown.
  12. Remove on a absorbent kitchen napkin .
  13. Store in a airtight container once the fulwadi reaches room temperature .
Recipe Notes

Fulwadi

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104

You are invited to the Inlinkz link party!

Click here to enter

7 thoughts on “Fulwadi”

  1. I made these before and shaped them by hand and also not realized that the coarse variety flour is used to prepare this. It is always finely ground besan for us south Indians and I don’t think we even get this variety in south India. I used to wonder at the beginning when I moved to US , why there were even two varieties of besan. 🙂
    The traditional spicy snacks you are dishing out from that magic stash of yours all look tempting and perfectly made.

  2. I tasted fulwadi at a friends place in US. It’s a delicious snack. Didn’t realise both coarse and regular besan are used in here. Only saw coarse besan in Indian stores in US , didn’t see here in India. Nice share.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

WP2Social Auto Publish Powered By : XYZScripts.com