Thursday, December 26, 2013

East-Indian Gulgula

I love eating these as an occasional treat.  Its fairly simply, and very tasty!


(East-Indian version of fried doughnut holes)

½ cup Atta flour, or all purpose flour
½ cup sugar
2 tablespoons yogurt
1 tsp oil
¼ tsp fennel seed
3-4 tablespoons water
Oil for deep frying

1.      Combine all ingredients in a bowl, adding water last.  Mix thoroughly.

2.      Heat oil over medium-high heat.  Oil is ready when it is hot, but not smoking, and a test drop of batter raises and sizzles immediately.

3.      Drop batter into pan 1 heaping tablespoon at a time.  Try to keep batter drops separated to avoid sticking.  Do not over-crowd the pan.  

4.      Batter drops should puff up into balls like doughnut holes.  Stir batter puffs around to brown all sides evenly.  Remove from oil when they are golden brown, and place them on a plate lined with paper towels to drain.  Serve hot or cool as a desert.

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