Fulwadi / Phoolwadi

Fulwadi or Phoolwadi is a crispy savoury from Gujarath  made with gram flour and other spices. It is one of the best tea-time snacks and can be carried during travel. I tasted this snack when I went to Mumbai recently. There is a Gujarathi shop which is my favourite. They have lot of savouries, cookies, Khakras etc., etc., When I tasted these they tasted similar to bhakarwadi stuffing. And I talked with the shop keeper to know more about this snack. Thats how I came to know about Fulwadi.

Fulwadis are usually made with coarse besan to get the right crunchiness. But I didnt get it in my place so I made it with the fine besan flour. We can also add semolina into it. Always these are cooked in low to medium flame so that they are cooked till inside. If cooked in high flame, then they remain raw inside. Now without much ado let’s get into the recipe.

INGREDIENTS

Coarse Gram flour – 100 g / 1 cup

Baking soda – 1/4 tsp

Red chilli powder – 1 tsp

Turmeric powder – 1/4 tsp

Garam masala powder – 1/2 tsp

Sugar – 1 to 2 tbsp

Coriander seeds – 1 tsp

White sesame – 1 tsp

Pepper powder – 1/2 tsp

Salt – As req

Curd – 50 g / (1/3 cup – 2 tbsp/)

Water- to knead the dough

  • In a bowl add gram flour, red chilli powder, coriander seeds, pepper powder, salt, white sesame, turmeric powder, garam masala powder, sugar and mix well with your hands.
  • Now add curd and mix wel..
  • After mixing with curd, add baking soda and sprinkle water little by little to knead it to a stiff dough.
  • Donot add too much water, the dough should be stiff.
  • Finally heat oil, add it into the dough and mix well.

Making Fulwadi

Fulwadi can be made in two ways.

Method 1

  • Take a small portion of the dough and making it like a cylinder shaped ones.
  • Arrange these on a plate.
  • Heat oil, drop a small piece to check the hotness of the oil. If it raises to the top, then the oil is ready.
  • Now gently drop the fulwadis and fry it in low to medium flame until they turn brown in colour and crispy.
  • These are crispy outside and soft inside.

Method 2

  • Heat the oil in a kadai. Drop a small piece to check the hotness of the oil.
  • Once it raises to the top, the oil is ready to fry the fulwadis.
  • At this stage take a ladle with holes, place the dough on the top of it and continue to press & move.
  • So that the dough will form a cylindrical shape fulwadis and will drop into the oil directly.
  • Fry it in low to medium flame until it turns brown in colour and crispy.

Final step

  • Once done, remove the fulwadis from the oil and drain it on a tissue paper.
  • After it cools down, store it in an air tight container. The shelf life will be 15 to 20 days.
  • Serve Fulwadis with a hot cup of tea.

Note:

  • Add 1/8 cup of semolina to make it crispy.
  • Also adjust the quantity of sugar and red chilli powder to your taste. I have kept it mild.
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