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Phoolwadi Recipe | Fulwadi Gujarati Jar Snack | crispy deep-fried savoury |
Tarla Dalal
27 October, 2017
Table of Content
About Phoolwadi Recipe, Fulwadi Gujarati Jar Snack
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Ingredients
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Methods
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Making Phoolwadi, Fulwadi Gujarati Jar Snack
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Nutrient values
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Phoolwadi Recipe | Fulwadi Gujarati Jar Snack | crispy deep-fried savoury |
Phoolwadi, also widely known as Fulwadi, is a quintessential Gujarati jar snack that captures the hearts of many with its delightful crunch and aromatic blend of spices. This crispy, deep-fried, and cylinder-shaped savoury snack is primarily crafted from besan (Bengal gram flour) and an array of traditional Indian spices. Its immense popularity in Gujarat stems from its versatile nature, making it a perfect accompaniment to a steaming cup of hot chai or a convenient and delicious snack to carry along while travelling.
The distinct texture and flavour of Phoolwadi are attributed to its carefully selected main ingredients. Crucially, the recipe calls for 3/4 cup coarse besan (Bengal gram flour), which is essential to achieve that desired perfect crunch in the final product. Other aromatic additions include 1/2 tsp coarsely crushed coriander (dhania) seeds, 1/2 tsp coarsely crushed fennel seeds (saunf), 1/2 tsp sesame seeds (til), and 1/2 tsp carom seeds (ajwain), all contributing to its unique savoury profile. Sweetness is balanced with 1 1/2 tsp sugar, while tanginess comes from 2 tsp curd (dahi). 1/4 tsp turmeric powder (haldi) and 1/2 tsp chilli powder provide colour and heat, with salt added to taste.
The preparation of Phoolwadi begins by combining all the mentioned ingredients in a deep bowl and mixing them thoroughly. This ensures an even distribution of spices and flavours throughout the dough. Following this, enough water is gradually added to the mixture, and it is meticulously kneaded to form a semi-stiff dough. Achieving this specific consistency for the dough is paramount, as it directly impacts the final texture of the Phoolwadi, ensuring it turns out perfectly crispy rather than soggy or too hard.
Once the dough reaches the ideal consistency, it is ready to be shaped into its characteristic cylindrical form. The entire dough is carefully divided into 26 equal portions. Each of these portions is then skillfully shaped into a 25 mm. (1”) cylindrical long roll. This precise shaping is not just for aesthetic appeal but also ensures that each Phoolwadi cooks uniformly when deep-fried, leading to consistent crispiness and a perfectly cooked interior.
The deep-frying process is critical for achieving the perfect Phoolwadi. Oil is heated in a deep non-stick pan, and a few phoolwadis are carefully placed in the hot oil at a time. It is crucial to deep-fry them on a medium slow flame until they turn golden brown in colour from both sides. This slow frying technique is vital; otherwise, the Phoolwadi might remain soft and raw inside, despite appearing cooked from the outside. After frying, it's important not to drain them on tissue paper, as they tend to stick; instead, they should be drained well on a colander or a plate to maintain their crispiness.
After the Phoolwadis are fried to perfection, they need to be cooled down completely before storage. Once cooled, they can be stored in an air-tight container and used as required, retaining their delightful crispiness for an extended period. This easy-to-make, flavourful, and conveniently storable snack truly embodies the essence of a traditional Gujarati Jar Snack, offering a burst of savoury flavour with every bite, perfect for any time of the day or for sharing with loved ones.
Tags
Preparation Time
5 Mins
Cooking Time
20 Mins
Total Time
25 Mins
Makes
26 phoolwadis
Ingredients
Main Ingredients
3/4 cup coarse besan (Bengal gram flour)
1/2 tsp coarsely crushed coriander (dhania) seeds
1/2 tsp coarsely crushed fennel seeds (saunf)
1/2 tsp sesame seeds (til)
1/2 tsp carom seeds (ajwain)
1 1/2 tsp sugar
2 tsp curd (dahi)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
salt and to taste
oil for deep-frying
Method
- Combine all the ingredients in a deep bowl and mix well.
- Add enough water and knead into a semi-stiff dough.
- Divide the dough into 26 portions and shape each portion into 25 mm. (1”) cylindrical long roll.
- Heat the oil in a deep non-stick pan and deep-fry a few phoolwadis at a time on a medium slow flame till they turn golden brown in colour from both the sides. Drain.
- Cool completely and store in an air-tight container and use as required.
Phoolwadi Recipe, Fulwadi Gujarati Jar Snack recipe with step by step photos
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Combine all the ingredients in a deep bowl and mix well.
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Add enough water and knead into a semi-stiff dough.
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Divide the dough into 26 portions and shape each portion into 25 mm. (1”) cylindrical long roll.
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Heat the oil in a deep non-stick pan and deep-fry a few phoolwadis at a time on a medium slow flame till they turn golden brown in colour from both the sides.
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Drain.
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Cool completely and store in an air-tight container
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Use Phoolwadi, Fulwadi Gujarati Jar Snack as required.
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Nutrient values (Abbrv)per plate
| Energy | 34 cal |
| Protein | 0.8 g |
| Carbohydrates | 2.6 g |
| Fiber | 0.6 g |
| Fat | 2.2 g |
| Cholesterol | 0.1 mg |
| Sodium | 2.9 mg |
Click here to view Calories for Phoolwadi Recipe, Fulwadi Gujarati Jar Snack
The Nutrient info is complete
Revathi
Feb. 25, 2016, 11:11 a.m.
Phoolwadi.. this is a superb jar snack recipe.. made with whole wheat.. it is crispy.. the masalas are perfect.. Enjoyed with tea.. Everybody enjoyed this snack.. I made this recipe in double the quantity..
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