In a mixing bowl, add oil, white sesame seeds, crushed coriander seeds, crushed black pepper, fennel seeds, salt, hing, Kashmiri red chilli powder, papad khar, sugar, limbu na phool (citric acid) and curd. Mix well till sugar is completely dissolve.

Add coarse besan and mix well.

Now add water gradually and knead soft dough.

Cover and rest dough for 35-40 minutes.

Then sprinkle some water and rub the dough for 3-4 minutes (refer video).

Heat oil and using a fulwadi mesh (zara) start making the fulwadi.

Grease the mesh with oil.

Take small amount of fulwadi dough and put it on the fulwadi jaro / mesh then with one hand hold the jaro and with other hand press the dough.

You will see fulwadi dough passing through those big holes and dropping in to the hot oil. (refer video)

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 plastic bag with oil. Then add fulwadi dough and make a cone from plastic bag.

Cut the front of cone and make fulwadi with the help of cone and fry them on low heat.

Store in a airtight container once the fulwadi reaches room temperature .