Fulwadi

Ingredients

• 1½ cups gram flour (besan)
• ½ cup whole wheat flour (atta)
• 2 tablespoons semolina (suji)
• ½ teaspoon dried fenugreek leaves (kasurimethi)
• ¼ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• ¼ teaspoon garam masala powder
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• Salt to taste
• 2 teaspoons sugar
• A pinch of crushed black peppercorns
• 2-3 tablespoons hot oil + for deep frying
• Pro V Omega Boost Trail mix to sprinkle

Method

1. Take gram flour in a bowl, add whole wheat flour, semolina, dried fenugreek leaves, turmeric powder, red chilli powder, garam masala powder, cumin powder, coriander powder, salt, sugar, crushed black peppercorns and hot oil and mix well.
2. Add 1 cup water, little by little, and knead to a stiff dough. Cover with a damp cloth and set aside for 10-15 minutes.
3. Heat sufficient oil in a kadai.
4. Divide the dough into equal portions and shape them into balls. Roll out each ball into a semi thick roundel. Sprinkle Pro V Omega Boost Trail mix over it and roll again. Prick with a fork and cut into small squares. These are fulwadis.
5. Slide in a few fulwadis at a time into hot oil and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper and allow to cool.
6. Transfer into a serving bowl and serve or store in an airtight container.