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 .
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
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 .
Week 1 Sweets
Day 3 Motichoor Cheese Cake
Day 6 Rabdi
Week 2 Gujrat – City Specific Specialities
Day 9 Tum Tum – Nadiad Special
Day 12 Limbu Mari ne Sev
Day 13 Bajri na Vada
Day 14 Methi Poori