Fulwadi

Ingredients(for 6-8 small Fulwadi rolls per serving)

• 1 cup Besan (gram flour) (chickpea flour, local name: besan)
• 2 tbsp Atta (whole wheat flour) (adds fiber and structure)
• 1/4 cup Fresh coriander leaves (finely chopped, local name: dhania)
• 1 tbsp Sesame seeds (local name: til)
• 1/2 tsp Ajwain (carom seeds) (for digestive benefits)
• 1/4 tsp Turmeric powder (local name: haldi)
• 1/2 tsp Red chili powder (adjust for spice preference)
• 1/2 tsp Salt (to taste, local name: namak)
• 1 tbsp Oil (preferably cold-pressed, for dough)
• as needed Water (to bind the dough)

Instructions

1. 1

   In a mixing bowl, combine besan, atta, coriander leaves, sesame seeds, ajwain, turmeric powder, red chili powder, and salt.

   5 minutes

   Ensure coriander is finely chopped for even distribution.

2. 2

   Add 1 tbsp oil to the mixture and rub it in with your fingers until the flour resembles coarse breadcrumbs.

   3 minutes

   This step helps achieve a crisp texture.

3. 3

   Gradually add water, kneading to form a firm but pliable dough. The dough should not be sticky.

   4 minutes

   Add water little by little; avoid over-wetting the dough.

4. 4

   Divide the dough into small portions and roll each into long, thin cylinders (about 4 inches in length).

   4 minutes

   Keep rolls uniform for even cooking.