Fulwadi is one of the most popular and all-time favorite savory and crunchy Gujarati snacks. It is a deep-fried snack prepared from coarse besan and some basic spices. It is crispy, spicy, and very easy to make at home. I share the perfect ingredient ratio and a few no-fail tips that helps you to make perfect fulwadi on the first attempt. It also has a very long shelf life and can be stored in airtight containers for months.
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Fulwadi recipe | how to make Gujarati fulwadi | phoolwadi recipe
- 2 tbsp coriander seeds
- 2 tbsp black pepper
- 5 tbsp curd
- Salt to taste
- 2 tbsp fennel seeds
- 2 tbsp white sesame seeds
- 2 tbsp. red chilli powder
- 3 tbsp Sugar
- ¼ tsp citric acid - limbu na phool
- 3 tbsp oil
- 1 cup coarse besan - gram flour
- 1 cup regular besan - gram flour
- Pinch cooking soda
- Oil to deep fry
- In a mixture jar, add coriander seeds and black pepper. Grind it into a coarse mixture.
- In a bowl, add curd, salt, red chilli powder, white sesame seeds, fennel seeds, sugar, a pinch of citric acid, grinded coriander seeds and black pepper and oil. Mix well.
- Add coarse besan and regular besan in a bowl. Mix well and knead dough.
- Cover and rest dough for 35-40 minutes.
- In a bowl, mix baking soda and water. add soda to the dough and mix well.
- Then gradually add water to the flour mix and prepare a soft dough
- Heat oil and using a fulwadi mesh (zara) start making the fulwadi.
- Grease the mesh with oil.
- Take a small amount of fulwadi dough and put it on the fulwadi jaro / mesh than with one hand hold the jaro and with the other hand press the dough.
- You will see fulwadi dough passing through those big holes and dropping into 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.
- If you don’t have fulwadi jara, then grease the plastic bag with oil. Then add fulwadi dough and make a cone from a plastic bag.
- Cut the front of the cone and make fulwadi with the help of the cone and fry them on low heat.
- You can also make fulwadi with your hand.
- Store in an airtight container once the fulwadi reaches room temperature.
- The proportion of both types of flour should be equal.
- Dilute baking soda with water and then add to the dough.
- Add water little by little and knead the dough till it changes its color and becomes soft.
- With grease palm, press the dough on zara plate.
- Fry fulvadi on low-medium flame.
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