In a mixer jar, add 80 ml (½ cup) oil, ½ cup water, and 1 tsp papad khar. Grind until a smooth white emulsion forms. Keep it aside.

In another mixer jar, add 4 tbsp coriander seeds, 1 tbsp black peppercorns, 4 tbsp fennel seeds, and 4 tbsp white sesame seeds. Grind them into a coarse powder.

In a large mixing bowl, add the prepared white emulsion, the coarsely ground spice mixture, salt, ½ tsp hing, 6 tbsp Kashmiri red chilli powder, ¾ cup sugar, ½ tsp limbu na phool, and ½ cup curd. Mix everything well.

Add 4 cups (500 g) coarse gram flour (coarse besan) and mix well. Knead into a soft dough.

Cover the dough and let it rest for 30 minutes.

After resting, divide the dough into two equal portions. Sprinkle a little water over one portion and rub the dough with your hands for 3–4 minutes until it becomes soft and smooth (refer to the video).

Heat oil for deep frying and keep a fulwadi jara (mesh) ready.

Grease the mesh lightly with oil.

Place a small portion of the dough on the greased mesh. Hold the mesh over the hot oil with one hand and press the dough through the holes with the other hand.

The dough will pass through the large holes and drop directly into the hot oil to form the fulwadi (refer to the video).

Once the fulwadi floats to the surface, reduce the heat slightly and fry on low to medium heat until it turns golden brown and crispy.

If you don't have a fulwadi jara, grease a plastic bag with oil, fill it with the dough, and shape it into a cone.

Cut a small opening at the tip of the cone, pipe the dough directly into the hot oil, and fry on low heat until crisp.

Allow the fulwadi to cool completely to room temperature before storing it in an airtight container.