Fulwadi

Fulwadi, also known as Phoolwadi or Dhokli, is a popular Indian snack that originated in Gujarat. It’s a crispy and spiced snack made from besan (gram flour) and various spices. Here’s a detailed recipe for making fulwadi at home:

Ingredients:

For the Batter:

• 1 cup besan (gram flour)
• 2 tablespoons rice flour
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon asafoetida (hing)
• Salt to taste
• Water (as needed to make a thick batter)

Other Ingredients:

• 1/2 cup finely chopped fenugreek leaves (methi) – optional
• 1/2 teaspoon sesame seeds
• Oil for deep frying

For Tempering:

• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• 5-6 curry leaves

Instructions:

1. Prepare the Batter:
   • In a mixing bowl, combine besan, rice flour, turmeric powder, red chili powder, cumin powder, coriander powder, asafoetida, and salt.
   • Gradually add water to the mixture and whisk to form a smooth, thick batter. Ensure there are no lumps.
2. Add Flavorings:
   • If using fenugreek leaves, add them to the batter and mix well.
   • Add sesame seeds to the batter and mix again.
3. Prepare for Frying:
   • Heat oil in a deep frying pan or kadhai over medium heat.
4. Shape and Fry:
   • Take a small portion of the batter and shape it into cylindrical or round logs using your hands.
   • Carefully slide the shaped logs into the hot oil. Fry in batches, making sure not to overcrowd the pan.
5. Fry Until Golden Brown:
   • Fry the fulwadi on medium heat until they turn golden brown and crispy. Ensure they are cooked evenly on all sides.
6. Drain Excess Oil:
   • Once fried, use a slotted spoon to remove the fulwadi from the oil and place them on a plate lined with kitchen paper to absorb excess oil.
7. Prepare Tempering:
   • In a separate small pan, heat oil for tempering. Add mustard seeds, cumin seeds, a pinch of asafoetida, and curry leaves. Allow them to splutter.
8. Add Tempering to Fulwadi:
   • Pour the tempering over the fried fulwadi and toss gently to coat them evenly with the tempering.
9. Cool and Store:
   • Allow the fulwadi to cool completely before storing them in an airtight container.
10. Serve:
    • Fulwadi is ready to be served as a crunchy and flavorful snack. Enjoy it with tea or as a munchy treat!

Feel free to adjust the spice levels and ingredients according to your taste preferences. Enjoy your homemade fulwadi!