Fulwadi / Phoolwadi

Fulwadi is a traditional Indian snack made from gram flour (besan) and a delightful blend of spices, known for its crunchy texture and savory flavor. Originating from Gujarat, this deep-fried delicacy is often enjoyed as a tea-time snack or served as a crunchy topping for various dishes. Its unique taste and satisfying crunch make it a popular choice for all ages.

Ingredients and Preparation

Fulwadi is primarily made from besan, which is mixed with spices like ajwain (carom seeds), turmeric, red chili powder, and salt. Other ingredients may include finely chopped cilantro and green chilies for added flavour. The mixture is shaped into small, round fritters and deep-fried until golden brown, creating a crispy exterior that contrasts beautifully with the tender inside. The use of fresh, high-quality ingredients enhances the flavour and crunchiness, making each bite irresistible.

Variations of Fulwadi

While the traditional version is widely loved, there are numerous regional variations that incorporate different spices or ingredients. Some versions may include a hint of asafoetida (hing) for added depth, while others might mix in various seeds like sesame for an extra crunch.

Serving Suggestions

• As a Snack: Enjoy Fulwadi on its own as a delicious snack with a hot cup of chai, making it a perfect treat during rainy days or festive occasions.
• Chaat Topping: Use it as a crunchy topping for popular Indian chaat dishes like Bhel Puri or Dahi Puri, adding texture and flavour to these savoury snacks.
• Side Dish: Serve it alongside main courses, such as khichdi or dal, to add a savory touch and enhance the overall meal experience.

Health Tips

While Fulwadi is a tasty treat, it’s advisable to enjoy it in moderation due to its deep-fried nature. Pairing it with a side of fresh vegetables, yogurt, or a light salad can help balance the meal and add nutritional value.

Storage Tips

To maintain its crunchiness, store Fulwadi in an airtight container once it has cooled completely. It can last for several days, making it a great make-ahead snack for gatherings or everyday munching.

Some more Savouries from my blog

Mixture

Fulwadi

Uppu cheedai

Thattai murukku

Oven roasted chickpeas / garbanzo beans

Baked Fingermillet crisps / Baked Ragi crisps

Nenthrai/Banana chips

Beetroot murukku

Ribbon Pakoda

Pin this Recipe

Fulwadi / Phoolwadi

Niranjana Sankaranarayanan

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.

Some more Savouries to try from my blog

Mixture

Uppu cheedai

Thattai murukku

Oven roasted chickpeas / garbanzo beans

Baked Fingermillet crisps / Baked Ragi crisps

Nenthrai/Banana chips

Beetroot murukku

Ribbon Pakoda

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Resting time 30 minutes mins

Total Time 55 minutes mins

Course Snack

Cuisine Indian, North Indian

Servings 2

Equipment

• Frying pan

Ingredients

  

• 1 cup Coarse Gram flour (100 gm)
• 1/4 tsp Baking soda
• 1 tsp Red chilli powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Garam masala powder
• 1 to 2 tbsp Sugar
• 1 tsp Coriander seeds
• 1 tsp White sesame
• 1/2 tsp Pepper powder
• As req Salt
• 50 gm Curd (1/3 cup – 2 tbsp)
• to knead the dough Water

Instructions

 

• 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 well.
• 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.

Video

Notes

• 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.

Keyword Gujarathi snack, Phoolwadi, Teatime snack

INSTRUCTIONS

• 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 well.
• 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.

Fulwadi is a must-try for anyone looking to explore the vibrant flavours of Indian snacks! Its crunchy texture and spiced flavour make it a delightful addition to any gathering or snack time, bringing warmth and joy to your culinary experiences.

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