About Gulgule Recipe:
Gulgule Recipe: Gulgule, also known as “pua,” “pooda,” or “puda” in Punjabi, are delightful deep-fried balls of deliciousness originating from North Indian cuisine. These sweet treats are characterized by their soft and tender interior, encased in a crispy outer layer. Perfect for pairing with a warm cup of Chai, these fluffy, doughnut-like snacks are a beloved indulgence.
These Gulgule are crafted from basic ingredients including whole wheat flour, sugar or jaggery, mashed banana, and fennel seeds. The addition of banana contributes to their soft and fluffy texture, making them even more irresistible.
If you don’t have bananas on hand, fret not! You can still make delicious Gulgule by adjusting the recipe slightly. Simply increase the amount of sugar and water in the batter, as explained in the notes section of the recipe card.
Difference Between Gulgule vs Malpua:
While Gulgule and Malpua share some similarities, there are distinct differences between the two:
- Preparation Method: Gulgule are deep-fried, resembling fritters or doughnuts, while Malpua is shallow-fried, similar to pancakes.
- Sweetness Level: Malpua tends to be sweeter than Gulgule, as it is often glazed with sugar syrup.
- Flavor Profile: Gulgule are subtly flavored with fennel seeds, imparting a sweet anise flavor, whereas Malpua typically doesn’t contain fennel seeds.
Ingredients & Substitutions: Gulgule Recipe
To make these delicious golden gulgule, you’ll need just a few simple ingredients. Here’s what you’ll need:
- Bananas: While optional, bananas add a delightful soft texture to the gulgule. If you choose not to use bananas, you can substitute with about ½ cup of sugar and slightly more water.
- Raw Sugar, White Sugar, or Jaggery: Choose your preferred sweetener according to taste. Jaggery adds a unique flavor that complements the gulgule exceptionally well.
- Whole Wheat Flour: Opt for nutty-flavored whole wheat flour for its health benefits and delicious taste. If needed, you can substitute with regular all-purpose flour.
- Fennel Seeds (Saunf): These seeds impart a subtle sweet anise flavor to the gulgule, adding depth to their taste.
- Green Cardamom Powder: While optional, green cardamom powder enhances the aroma of the gulgule, providing a fragrant touch.
- Salt: Use salt for seasoning. Pink salt, regular salt, or sea salt all work well.
- Baking Powder: This leavening agent helps the gulgule achieve a fluffy texture. You can add up to 1 teaspoon for a fluffier result, or omit it entirely if preferred.
- Water: Use filtered water for the best flavor.
- Oil: For deep-frying, use any neutral-flavored, high smoke point oil such as sunflower or avocado oil. Alternatively, you can reduce the oil by using an Appe (aebleskiver) pan for cooking.
How to Make Gulgule Recipe (Pua)
Below are detailed instructions with accompanying photos on how to make gulgule or pua:
Prepare the Batter:
- Take ½ cup of chopped bananas and 6 tablespoons of raw sugar in a mixing bowl. Alternatively, you can use white sugar or jaggery.
- Mash the bananas very well using a fork or vegetable masher, ensuring the sugar dissolves completely as you mash.
To the mashed banana and sugar mixture, add the following ingredients:
- 1 cup whole wheat flour
- 1 teaspoon fennel seeds
- ¼ teaspoon green cardamom powder
- ½ teaspoon baking powder
- A pinch of salt
- Optionally, sift the flour before adding it to the mixture.
- Add just ½ cup of water to start.
- Begin mixing, then gradually add more water as needed to achieve a batter that is neither too thick nor too thin. The consistency should be slightly thicker than that of pakoda batter.
- The amount of water required may vary depending on the coarseness of the flour. Generally, you may need to add anywhere from 8 to 11 tablespoons of water. I used slightly coarse flour and added 11 tablespoons of water.
- Avoid overmixing to prevent the formation of gluten in the batter, which can result in a denser texture.
Frying the Gulgule
- Heat oil in a heavy-bottomed deep pan, wok, or kadai. Let the oil become hot.
- Ensure the oil is hot (approximately 177-190 degrees C or 350-375 degrees F) to prevent the batter from sticking to the kadai.
- Add spoonfuls of the batter to the hot oil. Fry them on medium heat.
- Let the gulgule become light golden from the bottom and sides. They will puff up while frying. Be cautious not to let the oil become too hot, as this may cause the gulgule to burn.
- Keep turning the gulgule for even frying until they are crisp and golden.
- Once they are golden brown, remove them with a slotted spoon and place them on kitchen paper towels to drain excess oil. Fry the remaining gulgule in 2 to 3 batches.
Note: The bananas will impart a dark brown hue to the fritters due to the caramelization of sugars while frying. If the fritters begin to brown too quickly, lower the heat.
Serve the hot Gulgule with Ginger Chai or Masala Chai.
Serving Suggestions:
Gulgule are commonly enjoyed as a tea-time snack, paired with chai. They can also be served with Rabri (sweetened thickened milk) or Rice Kheer. Additionally, they make a great after-school snack for kids.
Expert Tips:
- Avoid over-mixing the batter to prevent the production of gluten, resulting in a dense texture.
- Adjust the amount of water based on the coarseness of the flour. Generally, 8 to 11 tablespoons of water are needed (8 tablespoons equal ½ cup).
- Maintain the oil temperature between 177-190 degrees C (350-375 degrees F) to ensure even cooking without burning.
- Fry the gulgule in batches to prevent overcrowding the pan.
- For a fluffier texture, add 1 teaspoon of baking powder to the batter.
- Alternatively, use a paniyaram pan or appe pan to cook the gulgule. Ghee can also be used for frying if preferred.
Conclusion:
Gulgule Recipe, with their irresistible combination of soft interiors and crispy exteriors, are a beloved treat in North Indian cuisine. Made with simple ingredients like bananas, whole wheat flour, and fennel seeds, they are easy to prepare and incredibly delicious. Whether enjoyed as a tea-time snack or served alongside traditional Indian desserts like Rabri or Rice Kheer, Gulgule never fail to delight. With the flexibility to customize the recipe to suit individual preferences and dietary needs, Gulgule are sure to become a favorite in any household. So why wait? Gather your ingredients and indulge in the delightful flavors of homemade Gulgule today!
FAQs about Gulgule Recipe
Can I make Gulgule without bananas?
Yes, you can make Gulgule without bananas. Simply increase the amount of sugar and water in the batter to compensate for the lack of bananas. Refer to the notes section of the recipe for detailed instructions.
What is the best oil for frying Gulgule?
Any neutral-flavored, high smoke point oil such as sunflower oil or avocado oil works well for frying Gulgule. Alternatively, you can use ghee for frying if preferred.
How do I know when the oil is hot enough for frying?
To test if the oil is hot enough, drop a small portion of the batter into the oil. If it rises steadily through the oil, then it’s ready for frying. The ideal temperature is approximately 177-190 degrees C (350-375 degrees F).
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can use all-purpose flour as a substitute for whole wheat flour. However, whole wheat flour adds a nutty flavor and additional nutrients to the Gulgule.
How long can I store Gulgule?
Gulgule are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2-3 days.
