Fulwadi – The Jainsite World's Largest Jain Website

Ingredients

• Mix all the ingredients. Knead to a stiff dough.
• Divide the dough into 15 equal portions. Knead well. Shape each one into even sized, thick rolls.
• Cut each roll into 10 equal pieces. Shape and roll each piece into oblongs like croquettes with tapering ends.
• On high flame, heat oil in a frying pan. Lower the flame. Deep fry a few croquettes till they are golden brown in colour.
• Remove, drain and put them on an absorbent paper. Cool and store them in an airtight container.
• Additional Note: On teethi days, use fullvadis instead of ganthias for sev-ganthia vegetable. Fullvadi raita can also be prepared as boondi raita.
• 2 cups bengal gram flour
• 1 cup whole wheat flour (coarse)
• 1 1/2 tablespoons semolina
• 1 1/4 teaspoons red chili powder
• 1 teaspoon black pepper (coarse)
• 1 1/2 tablespoons coriander powder (coarse)
• 1 teaspoon sesame seeds (optional)
• 1 1/2 teaspoons Sugar
• 4 tablespoons oil (for the dough)
• water (to bind dough)
• salt to taste
• oil (to deep fry)