Fulwadi is a crunchy, savoury snack from Gujarat made from gram and rice flour, seasoned with flavourful spices, and formed into thin strands that are then fried. It is a popular recipe and can be prepared for Jain Paryushan 2026. The mixture of both flours gives the snack a distinct crunch, and the addition of sesame seeds, ajwain, hing, and ground spices lends it a warm, savoury flavour. When made correctly, the strands become crunchy and not heavy. The key factor in the fulwadi recipe is preparing the dough. The dough must be soft enough for the press to allow it out, yet firm enough to stay intact during frying. Some sesame oil and lemon juice help create a more delicate batter, and the rice flour infuses the final product with a crispy texture. The dough is pressed into hot oil in small quantities so that it cooks evenly. Fulwadi can be prepared in accordance with the traditions of Jain Paryushan 2026; however, its availability will depend on the dietary rules followed by the family or community. Paryushan traditions can vary from place to place, so the recipe may need to be adapted to the preferences of a particular household. Fulwadi can be eaten along with tea or as part of an Indian meal.

Poondu Vatha Kuzhambu is a well-known Tamil dish that consists of whole garlic cloves slow-cooked in a thick tamarind gravy. The term “poondu” means garlic, which is the key ingredient here and gets its flavour from the sesame oil as it cooks. The end result is a thick and flavourful dish with intense tamarind flavour, slight sweetness and warmth from the spices used. The unique aspect of this preparation is tempering, which makes it one of the best yet easiest South Indian recipes. Mustard seeds, fenugreek seeds, urad dal, chana dal, dried red chillies, curry leaves and hing are roasted in hot sesame oil before the garlic is added. The garlic is then sautéed to give it a subtle sweetness before the tamarind pulp and spice powders are added. This layering of flavours ensures that the poondu vatha kuzhambu is able to use a limited set of ingredients and turn them into a very aromatic dish. The gravy is also made thicker than regular tamarind curry, which means that it gets thickened and coats the garlic instead of being watery. When finished, poondu vatha kuzhambu has a pungent and tangy flavour and has a nice sheen from the sesame oil. The jaggery does not add sweetness to the dish but rather dials down the sourness of the tamarind and chilli to provide balance. Like many South Indian recipes, letting the curry rest for a while helps it develop its flavours further. This vatha kuzhambu recipe is great for everyday meals, such as

Chikkar Chhole ki recipe stands out due to its very soft chickpeas and thick gravy that is close to a mashed consistency. Unlike a typical chole recipe, where chickpeas are distinct and swimming in a thinner curry, in this one the chickpeas are left for a longer time to allow them to bond with the spices. A potato that has been prepared together with chickpeas is mashed with some of the chana and curds, making the thick paste that would serve as the base of this dish. This process results in chhole ki preparation having a very rich texture without using any creams or heavy thickeners. The flavour in this dish is built up successively (step by step), starting with mustard oil, onions, ginger, and green chilli, and then introducing different spices. Yoghurt is added to the mix and allowed to get creamy and for the oil to separate. The chickpeas, together with their water, are cooked until they become mushy. A final tempering process is applied to this chikkar chhole ki recipe, adding yet another layer of flavour to the dish. Green chilli, ginger strips and kasuri methi beans are fried in ghee along with a dash of hing and sprinkled over the top of chikkar chhole as a finishing touch. A garnish of fresh coriander gives it a final burst of green colour along with a burst of herbal flavour. The chhole dish is perfect for heavy Indian meals like bhature, kulcha, puri, roti or rice and should be served hot for best results.