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.