Fulvadi

Name: Fulvadi
Total time: 3600 s
Yield: many
Cuisine: Indian
Ingredients: 250 gms coarse besan; 3 tbsp curd; 3 tbsp oil; 1 tbsp til; 1 tbsp dhaniya seeds; 1 tbsp Variyali; 1 tbsp til; 1 tbsp pepper; 1 tbsp Kashmiri chilli powder; 1/2 tsp haldi; 2 tbsp sugar; 3/4 tsp salt; 1 /tsp citric acid; 1/8 tsp clove-cinnamon powder; 1/2 tsp garam masala powder; 1/4 tsp hing; 1/4 tsp soda

Bina Anjaria @bina_anjaria_123

Tasty Gujrati Snack

Bina Anjaria @bina_anjaria_123

Tasty Gujrati Snack

Saved

Ingredients

1hour

many

250 gmscoarse besan
3 tbspcurd
3 tbspoil
1 tbsptil
For Pounded Masala:
1 tbspdhaniya seeds
1 tbspVariyali
1 tbsptil
1 tbsppepper
For Dry Masalas:
1 tbspKashmiri chilli powder
1/2 tsphaldi
2 tbspsugar
3/4 tspsalt
1/tsp citric acid
1/8 tspclove-cinnamon powder
1/2 tspgaram masala powder
1/4 tsphing
1/4 tspsoda

Saved

Steps

1hour

1

First, ready all the ingredients. Dry,roast, cool and coarsely pound dhaniya, pepper, til and variyali.
2

Pound coarsely. In a mixing bowl take oil. Add the pounded masala.
3

Add in the dry masalas. Mix well
4

Add in curd and mix well to combine all the ingredients well
5

Add in coarse besan and mix. Add in 3-4 tbsp water and form a lumpy batter. Finally, top with little water and rest the batter for 1 hour.
6

Now add in 1tbsp til again. Mix. Check and add in if any masala Or salt or sugar is required. Set the required consistency using little water.
7

Heat oil for frying. Use fulvadi jara if available. I used my pressure cooker jaali with big holes. Make fulvadi carefully into medium hot oil.
8

Fry golden red red. Take out on a strainer. These will be soft first. But on cooling will become crispy. A piping bag can also be used. But the shape will be like ghathiya.
9

Make fulvadi, cool and store this extremely flavourful snack in an airtight container. Enjoy.