Fuljadi Sweet Recipe from Dry Milk and Sugar for Diwali

During the sacred festival of Diwali, when hot puris are served with rich dishes like chhole or potato curry, the absence of these treats makes the meal incomplete. Although simple puris are usually made, for the special occasion of Diwali, you can prepare crispy puris by adding a little dry semolina (sooji) and achwaiya to the dough. This will significantly improve the taste and aroma, and achwaiya will aid digestion during a lavish festive feast. Below is the simplest instruction and secret tips for preparation.

To prepare, you will need 2 cups of wheat flour, 2 tablespoons of dry semolina (to maintain a crispy texture for a long time), 1 teaspoon of achwaiya, 1 teaspoon of coarsely ground dried mint (kasuri methi), 2 tablespoons of melted ghee or oil to coat the dough, salt, and a pinch of red pepper to taste. Refined oil or ghee is used for frying.

Using dry semolina: Adding 2 tablespoons of dry semolina to the dough ensures softness inside and a perfect crispy crust on the outside. It is also important to knead the dough slightly firmer than for regular bread; if the dough is too loose, the puris will absorb more oil and will not rise properly.

First, you need to prepare the dough: in a large bowl, mix the wheat flour, dry semolina, achwaiya, kasuri methi, salt, red pepper, and melted oil (ghee/oil). Then, gradually add warm water and knead a firm dough. Cover the dough and let it rest for 15 minutes.

After that, divide the dough into small balls. Lightly brush each ball with oil and roll it out, trying not to make it too thin. Heat the oil in a pan to a high temperature. Carefully drop the rolled puris into the hot oil and gently press them with tongs so they rise like balloons. Fry on both sides until golden brown, then remove them.

The resulting aromatic, crispy, and very tasty puris are ready. They should be served hot with chhole or any favorite vegetable dish for dinner in honor of Diwali.

Hot, fluffy puris always stimulate the appetite, but often there is a problem that after cooling down slightly, they become hard and rubbery. If you want your homemade puris to remain soft, tender, and fluffy from morning till evening, you need to use a specific component when kneading the dough with water. This secret technique, passed down through generations, not only ensures the softness of the puris but also helps them absorb less oil.

The holiday season is currently ongoing; after Navratri and Dussehra, celebrations such as Sharad Purnima, followed by Karva Chauth and Diwali, are approaching.

The following ingredients are required for preparation: 2 cups of wheat flour, 2 tablespoons of semolina or 1 teaspoon of warm milk (this trick is used to achieve softness), 1/2 teaspoon of cumin or salt, 1 teaspoon of oil or ghee (for greasing the dough), and oil or ghee for frying.

In a large bowl, take the wheat flour. Add the semolina (or 1 teaspoon of warm milk with a little oil). Adding semolina or milk ensures that the puris will not become hard over time, while maintaining a crispy and soft texture inside. Then, gradually add warm water and knead the dough, which should be slightly denser than for regular bread. It is important that the puri dough is firm, as soft dough absorbs more fat.

Cover the kneaded dough with a damp cloth and let it rest for 15–20 minutes. After this, form small balls from the dough and roll them into thin, equally sized puris, trying not to use too much extra flour. Heat the oil well in a deep pan. If the oil is not hot enough, the puris will absorb too much fat. Drop the rolled puri into the hot oil and fry using a ladle, gently pressing it, until it becomes golden and fluffy on both sides.

The finished puris are very soft, fluffy, and delicious. They are recommended to be served hot with vegetable curry or any other favorite sauce.

As the holiday season approaches, homes begin preparing various dishes. During this special period, when it comes to delicious food, hot, crispy flatbreads pair perfectly with a savory dry potato snack. If you want to move away from ordinary wheat flour flatbreads and try something new and very tasty, be sure to make crispy wheat flour flatbreads.

The flatbread, made from a mixture of wheat flour, crushed grain, and carefully selected spices, is not only delicious but its flavor becomes even richer when served with a dry snack. Below is a simple instruction on how to prepare this dish.

You will need: 2 cups of wheat flour, 2 teaspoons of crushed grain (for crispiness), half a teaspoon of ajwain, 1 large tablespoon of cumin or finely chopped fresh cilantro, salt to taste. For brushing (moyan) — 2 tablespoons of hot oil or ghee. For frying — oil or ghee.

To make the wheat flour flatbreads crispy, you must add 2 tablespoons of crushed grain to the dough. Additionally, adding 2 tablespoons of hot oil to the dough and kneading the dough slightly firmer guarantees that the flatbreads will be very tender and crispy, and they will not absorb much oil.

First, prepare the dough: sift the wheat flour and crushed grain into a large bowl. Then add ajwain, cumin, salt, and the moyan from hot oil, mixing well. After that, gradually add warm water and knead a firm dough suitable for flatbreads. Cover the dough and let it rest for 15–20 minutes so that the crushed grain has time to swell.

After that, divide the dough into small balls. Lightly brush them with oil and roll them into a round shape (be careful not to make the flatbreads too thin). Heat the frying oil in a pan to medium-high heat. Drop the rolled flatbreads into the hot oil and gently press them with a spatula so they puff up like balls. Fry on both sides until golden and crispy.

Serve the hot, crispy wheat flour flatbreads with a savory dry potato snack or with your favorite sauced dish; this combination will appeal to everyone.