Fulwadi is something which is usually served as farsan in traditional Gujarati thali along with Churma na Ladwa , Gujarati Daal , Gujarati Jamanvar Bateta Nu Saak ( Gujarati style potato curry ), Vaal nu Saak ( Lima Beans Curry ) and plain rice, absolutely delicious meal to die for.

An irresistible menu which is rare to see nowadays , unless you visit rural areas of Gujarat, where more importance is given to so many rituals and customs. Although Fulwadi and Churma Na Ladwa combo is a popular choice, I have seen Boondi Ladoo and Fulwadi combo too.

While fusion and innovative snacks and platters are flooding in the market like Chocolate sandwich, Bhakhri Pizza and Chinese Bhel, traditional snacks like Fulwadi are rare to see in Gujarati menu.

Fulwadi, cannot only be enjoyed as a farsan in a thali but also be eaten as snack with green coriander and tamarind chutney, plain yogurt or with Masala Chai, nothing can beat that enchanting taste !

In Gujarat, you can find Fulwadi at every nook and cranny, I have not seen in the UK yet, but nothing can beat the taste and quality of these homemade Fulwadi, that you can churn out effortlessly at home. Deep fried gram flour rolls which are flavoured with Indian spices and masalas.

These irresistible Fulwadi which come together in short time, as long as you have ‘Fulwadi No Jaro’ ( a special perforated or slotted spoon with big holes ). These fulwadi can easily stay fresh at room temperature if store in a airtight container. If you haven’t tried yet, please do try I am sure you’ll love it.

More Gujarati Farsan (snacks) recipes 1. Limbu Mari Ni Sev

  1. Khatta Sandwich Dhokla

  2. Crispy Potato Bhajiya – Maru Bhajiya

a bowl filled with masala fulwadi placed on a black backdrop - 1

Masala Fulwadi

Ingredients

  • 1 cup coarse gram Flour Magaz no lot or Ladoo flour
  • 1 cup besan
  • Salt to taste
  • 2 tbsp. fennel seeds – Variyali
  • 2 tbsp. whole black pepper – Mari
  • 2 tbsp. whole coriander seeds -Suka dhana
  • 2 tbsp. sesame seeds -Tal
  • 1 tsp. dried fenugreek leaves – Kasoori Methi
  • 2 tbsp. red chilli powder
  • 2-3 tbsp. sugar
  • 3 tbsp. oil for moin
  • 4-5 tbsp. yogurt
  • Pinch bicarbonate of soda
  • Oil to deep fry

Instructions

  • Add salt, sugar and red chilli powder in a yogurt and mix well.
  • In a big wide plate combine all the flours,sesame seeds, fennel seeds, black pepper, coriander seeds, oil (moin) and dry fenugreek.
  • Add yogurt mixture into the flour mixture and prepare a soft dough.
  • If you need water to prepare the dough using just a couple of tablespoon )
  • Mix well, cover and leave it aside for 15-20 minutes.
  • Once you are ready to make fulwadi, heat oil in a kadai.
  • Apply or spray little oil on the fulwadi jaro, add soda in the dough and mix well.
  • Once oil is heated properly, keep heat on medium.
  • Place a fulwadi jaro direct on the kadai, be very careful, make sure kadai is stable on the burner.
  • Take a small amount of fulwadi dough and put it on the fulwadi jaro then with one hand hold the jaro and with other hand press or rub 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.
  • Remove it with another perforated spoon and repeat the procedure with the remaining dough.
  • Enjoy garma garm ( Hot ) fulwadi with Churma Na ladoo.

Notes

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

a bowl filled with masala fulwadi placed on a black backdrop - 2

Masala Fulwadi

Ingredients

  • 1 cup coarse gram Flour Magaz no lot or Ladoo flour
  • 1 cup besan
  • Salt to taste
  • 2 tbsp. fennel seeds – Variyali
  • 2 tbsp. whole black pepper – Mari
  • 2 tbsp. whole coriander seeds -Suka dhana
  • 2 tbsp. sesame seeds -Tal
  • 1 tsp. dried fenugreek leaves – Kasoori Methi
  • 2 tbsp. red chilli powder
  • 2-3 tbsp. sugar
  • 3 tbsp. oil for moin
  • 4-5 tbsp. yogurt
  • Pinch bicarbonate of soda
  • Oil to deep fry

Instructions

  • Add salt, sugar and red chilli powder in a yogurt and mix well.
  • In a big wide plate combine all the flours,sesame seeds, fennel seeds, black pepper, coriander seeds, oil (moin) and dry fenugreek.
  • Add yogurt mixture into the flour mixture and prepare a soft dough.
  • If you need water to prepare the dough using just a couple of tablespoon )
  • Mix well, cover and leave it aside for 15-20 minutes.
  • Once you are ready to make fulwadi, heat oil in a kadai.
  • Apply or spray little oil on the fulwadi jaro, add soda in the dough and mix well.
  • Once oil is heated properly, keep heat on medium.
  • Place a fulwadi jaro direct on the kadai, be very careful, make sure kadai is stable on the burner.
  • Take a small amount of fulwadi dough and put it on the fulwadi jaro then with one hand hold the jaro and with other hand press or rub 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.
  • Remove it with another perforated spoon and repeat the procedure with the remaining dough.
  • Enjoy garma garm ( Hot ) fulwadi with Churma Na ladoo.

Notes

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

To me, a hot and steamy bowl of Fulwadi ni Kadhi is not just a bowl of food that fills my tummy, but it is a bowl full of memories, childhood memories which brings in more than the tiding memories of taste and flavours of this lip-smacking yogurt soup.

If you are of Indian origin, by now you must have enjoyed Pakode wali Kadhi, Rajsthani Gatte ki Kadhi, Gujarati Kadhi or even Bindi ( Okra ) Kadhi , I bet you never heard of Fulwadi ni Kadhi. Must be intrigued by now, right?

Sure you are. Let me tell you that you will not find Fulwadi ni Kadhi recipe anywhere, as this recipe doesn’t belong to any region of India, this recipe was churned out by my Granddad in India.

MASALA FULWADI - 3

Fulwadi Ni Kadhi could be a year-round dish loved by all, but I love to devour once temperatures start dropping until the spring arrives. Hot and steamy Kadhi in a bowl, warms up your fingers, your body and above all warm up your soul.

a black bowl filled with kadhi and garnished with a temparing of curry leaves and cumin seeds - 4

Fulwadi Ni Kadhi

Ingredients

  • 500 ml plain sour yogurt
  • 4 tablespoon Besan
  • 250 g fulwadi
  • 1 ½ tsp. red chilli powder
  • ½ tsp. turmeric powder
  • 3-4 Dry red chillies
  • 1 sprig fresh curry leaves
  • 1 tsp. mustard and cumin seeds
  • Asafoetida Pinch of hing
  • ¼ tsp. fenugreek seeds
  • 3-4 tbsp. oil
  • ½ tsp. green chilli and ginger paste
  • Salt to taste

Instructions

  • Whisk yogurt along with the besan till its smooth and no lumps remain.
  • Add the ginger-green chilli paste, red chilli powder, salt and turmeric powder and mix well.
  • In another pan or kadai heat 2 tbsp. oil and add half mustard cumin and methi seeds as soon as they crackle add hing.
  • Then add yogurt mixture into this tempering, add little water, don’t make the mixture too runny.
  • Keep continuing stirring and bring it to a boil.
  • Simmer the kadhi till it’s done, it will take about 10-12 minutes, lovely and thick.
  • Now prepare another tadka ( Tempering ) by heating oil, add mustard and cumin seeds once they crackle add dried red chillies and curry leaves.
  • Meanwhile, add ready-made fulwadi in the kadhi, and pour tadka on top of the kadhi.
  • Simmer a couple of minutes, switch off the heat.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.