Fulwadi

1. Mix all the ingredients. Knead to a stiff dough.
2. Divide the dough into 15 equal portions. Knead well. Shape each one into even sized, thick rolls.
3. Cut each roll into 10 equal pieces. Shape and roll each piece into oblongs like croquettes with tapering ends.
4. On high flame, heat oil in a frying pan. Lower the flame. Deep fry a few croquettes till they are golden brown in colour.
5. Remove, drain and put them on an absorbent paper. Cool and store them in an airtight container.
6. Additional Note: On teethi days, use fullvadis instead of ganthias for sev-ganthia vegetable. Fullvadi raita can also be prepared as boondi raita.