A - Z Indian Street Foods ~ F For Fulwadi

I pinned my hopes on the early spring weather that I would get at least a day or two suitable to enjoy a cold dessert so that I would have my “F’ post covered. I waited and waited until the last moment only to be left disappointed. The weather in my neck of the woods played a spoilsport and instead I ended up with 2 snowfalls this past week and temperature falling down to 20’s (F). And it was ‘grab a cup of tea with a warm snack’ kind of weather rather than the ‘sit and enjoy falooda’ kind.

And so, this fulavdi happened. Fulvadi is a fried snack from the Gujarat region that also happens to be a popular street food. It is made with coarse chickpea flour to get the right crunchiness for this snack. It is medium spicy in terms of heat and flavor filled one. This can be stored longer and so can be carried as travel food as well. (I accidentally  fried them longer to a darker shade but there is no need to get the color of my fulvadi. Frying can be stopped before reaching that point.)

Recipe Source: Tarla Dalal

Ingredients:

3/4 cup coarse chickpea flour / besan

1/2 tsp. coarsely crushed corander seeds

1/2 tsp. coarsely crushed fennel seeds / saunf

1/2 tsp. carom seeds / ajwain seeds

1 tsp. white sesame seeds

1/8 tsp. turmeric powder

1/2 tsp. red chili powder

Salt to taste

1 tbsp. yogurt

1 tbsp. hot oil

Oil to fry

Method: 
* Combine everything except the oil used to fry in a bowl and mix. Add a tsp. or more water if needed to form a firm dough. The dough tends to be sticky and grease your palms if needed.

* Let the dough rest for about 15 minutes. 
* Heat the oil on medium flame in a frying pan until it is hot but don’t allow it to smoke. 
* Meanwhile, grease your palms well and divide the dough into about 25 portions. Roll each portion into a one inch log. Keep greasing your palms whenever needed while shaping the logs.
 
* Gently slide the dough logs from the side of the frying pan. 

* Reduce the flame to low setting and fry them until golden brown, flipping a few times in between.
* Remove them with a slotted spoon and drain on absorbent towels. 
* Store them in an airtight container when they once cool down. 

So far, on this series,
A for Aloo Kabli
B for Bajra Vada
C for Chooda Matar
D for Dahi Batata Puri
E for Elaichi - Kesar Lassi

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

An InLinkz Link-up

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