Fulwadi

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the sifted besan, rava, sugar, salt, red chili powder, turmeric powder, hing, coarsely crushed fennel seeds, sesame seeds, black pepper, and baking soda. Whisk everything together until well combined.
   • Add 2 tbsp of oil and the curd to the dry mixture. Use your fingertips to rub the oil and curd into the flour until it resembles coarse breadcrumbs. This process, known as 'moyan', is key for a crispy texture.
   • Gradually add a little water at a time, kneading to form a stiff and firm dough. Be careful not to add too much water, as a soft dough will absorb excess oil and result in soggy fulwadi.
   • Knead the dough for 3-4 minutes until it is smooth. Cover with a damp cloth and let it rest for 15-20 minutes. This allows the rava to absorb moisture and swell.
2. 2

   Shape the Fulwadi Logs

   • After the dough has rested, knead it again for one minute.
   • Divide the dough into 4-5 equal portions.
   • Take one portion and place it on a clean, flat surface. Roll it back and forth with your palms to form a long, even log about 1/2 to 3/4-inch in diameter. Repeat for all portions.
3. 3

   Deep Fry the Logs

   • Heat the oil for deep frying in a kadai or deep pan over a medium flame. The oil should be moderately hot.
   • To test the oil temperature, drop a tiny piece of dough into it. If it sizzles and rises to the surface steadily without changing color too quickly, the oil is ready.
   • Carefully slide 2-3 logs into the hot oil, ensuring not to overcrowd the pan. Overcrowding will lower the oil temperature.
   • Reduce the flame to low-medium and fry the logs, turning them occasionally for even cooking. This should take about 10-12 minutes.
   • Fry until the logs are a deep golden brown and feel firm and crispy. Frying on a low flame is crucial to ensure they cook through to the center.
4. 4

   Cool, Break, and Store

   • Once perfectly fried, use a slotted spoon to remove the logs from the oil, letting any excess oil drip back into the pan.
   • Place the fried logs on a wire rack or a plate lined with paper towels to cool and drain further.
   • Repeat the frying process for the remaining logs.
   • Allow the fulwadi logs to cool down completely to room temperature. This is a critical step; they will become much crispier as they cool.
   • Once completely cool, break the logs with your hands into 1 to 2-inch pieces.
   • Serve immediately with tea or store in an airtight container at room temperature for up to 3 weeks.