These Masala Fulwadi are a traditional Gujarati farsan made with besan, coarse gram flour, yogurt and plenty of whole spices. Fried through a fulwadi jaro, they’re crisp on the outside with a slightly softer centre and are especially good with chutney, masala chai or as part of a Gujarati thali.
Imortant Ingredient Notes
Coarse gram flour
The coarse flour gives fulwadi their characteristic texture. I use it alongside regular besan rather than making the dough entirely from fine flour.
Whole spices
Fennel, black pepper, coriander and sesame run throughout the dough, so every piece has plenty of flavour without needing a separate seasoning afterwards.
Yogurt
Yogurt brings the dough together and adds a little tang. Add only a small amount of water if needed; the dough should stay soft enough to press through the jaro.
Bicarbonate of soda
Add it only when you’re ready to fry, after the dough has rested.
Serving Ideas
We like to serve masala fulwadi warm with green coriander chutney, imli date chutney or a steaming cup of authentic masala chai.
For a more traditional Gujarati meal, add them to a spread with Jamanvar Gujarati potato curry, Vaal nu Shaak, Gujarati Toor Dal and churma ladoo with gor.
My Mum often uses fulwadi to make fulwadi ni kadhi.
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📖 Recipe
Fulwadi
Equipment
- fulwadi no jaaro
Ingredients
- 1 cup coarse gram flour magaz no lot or ladoo flour
- 1 cup besan fine
- salt to taste
- 2 tablespoon fennel seeds variyali
- 2 tablespoon whole black pepper mari
- 2 tablespoon whole coriander seeds suka dhana
- 2 tablespoon sesame seeds tal
- 1 teaspoon dried fenugreek leaves kasoori methi
- 2 tablespoon red chilli powder
- 2 tablespoon sugar
- 3 tablespoon oil for moin
- 4 tablespoon yogurt
- pinch bicarbonate of soda
- oil to deep fry
Instructions
- Mix salt, sugar and red chilli powder and 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 loose the dough you can. Use a tablespoon at a time.
- 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 well, keep the heat on medium flame.
- Place fulwadi jaro directly on the kadai. Be very careful and make sure the kadai is stable on the burner.
- Take a small amount of fulwadi dough and place it on the fulwadi jaro. With one hand hold the jaro and with other hand press or rub the dough through the holes so it drops into the oil.
- As soon as fulwadi floats on the oil, turn the heat slightly low and fry the fulwadi until crispy brown.
- Remove it with another perforated spoon and repeat the procedure with the remaining dough.
Notes
- Keep the dough soft enough to press easily through the jaro.
- Rest for 15–20 minutes before frying.
- Add bicarbonate of soda only when ready to fry.
- Lightly grease the jaro before adding the dough.
- Fry over medium heat, reducing it slightly once the fulwadi float.
- The finished fulwadi should be crisp outside but retain a slightly softer centre.
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.
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Hayley Dhanecha says
The fennel seeds, carom seeds and sesame running through that crispy besan dough give these fulwadi such a brilliant depth of flavour, and once you fry them up and let them cool they stay perfectly crunchy for days in a tin which makes them absolutely ideal for gifting in a Diwali hamper alongside a cup of masala chai.
Vrushali says
I tried these. They're simply awesome. Full of flavors and super crunchy. I didn't have coarse besan so I added half a cup of fine sooji to 11/2 cups of besan. Also I didn't have the slotted spoon so I used a moorku maker. It's turned out really good inspite of the modifications. It's a must try
Mayuri Patel says
I love fulwadi and ISKCON Baroda make the best. I wish I could make it, but don't have the jaro😔
Amanda says
I have never heard of this recipe before, but now I'm excited to try it! Love your pictures! they way you made the color pop over the dar colors is gorgeous! I recently just started cooking with Besan and am pleasantly surprised!! Excited to try this! Thanks for the recipe!
Megan Marlowe says
Mmm... those look so crunchy! I'd love to try them hot and fresh!
Michele says
We have a family recipe that uses a slotted spoon to to make it like you suggest.... german spaetzel ! Your recipe sounds like it is packed full of flavor!