If you’re in the mood for something crunchy, sweet, and hot, Gulgule (or Pua or Pooda, if calling some of North India) is where you’re going. These little doughnut-like snack foods are golden inside and crispy outside. They’re just the perfect accompaniment to steaming hot Chai—just what you’ll be having on lazy rainy days or drizzly afternoons. You can prepare this yummy but not very complicated dessert at home within 25 minutes. Here you can see the gulgule recipe (gulgula).
Why Is Gulgule Special
So what is their secret to such lightness and sweetness? Mashed bananas are one of the most crucial ingredients in making these gulgule soft and light. They add a light hint of sweetness that is just ideal when balanced by a touch of fennel seeds. Don’t fret if you can’t lay your hands on bananas—this recipe is adaptable enough, and I shall demonstrate how!
I learned about making Gulgule from my mother about 8 years ago when we were still living in Delhi. In those days, the family members would get together and enjoy hot, crispy doughnuts on rainy days. The fragrance of the sweet fragrance of rain-filled air that came afterwards always used to be an awesome experience with relatives.
Gulgula vs. Malpua: What’s the Difference?
Although of the same category, gulgula and malpua are two distinct dishes. This is a very short summary:
- Gulgula: Frittered or doughnut-like, crispy on the outside and soft on the inside. Slightly sweet because of fennel seeds, but not because of sugar syrup.
- Malpua: Pancake pan-fried but sugar syrup-dipped, thus a bit sweeter than Gulgule.
Both are tasty, with Gulgule being lighter in flavor and texture!
Ingredients for the gulgule recipe
Preparation of Gulgula is very small, and I am confident you would already have all the ingredients prepared at home. These are the ingredients that you will require:
- Bananas: They add a good softness to the Gulgule. Bananas are not available, then omit them or increase water and sugar in the batter.
- Jaggery/Sugar: I have used jaggery for emotional reasons, but you may also use white sugar.
- Whole Wheat Flour: Nutty flavor, but not if you replace it with the all-purpose flour.
- Fennel Seeds: That heavenly spice which imparts anise-y sweetness and magic that transforms plain Gulgule into drool-worthiness.
- Green Cardamom Powder: Floral sweetness.
- Baking Powder: Lightness! Do not use to make your Gulgule heavy. Use to make your Gulgule light.
- Water: Use to reach your batter at the right consistency.
- Oil: For frying. Use a neutral oil like sunflower or avocado.
Gulgule (Pua) making
Ready to prepare these teeny tasty bites, are you? Just follow how below, step by step.
Prepare the Batter
- 1. Mash the Bananas: Mix ½ cup mashed banana and 6 tbsp sugar (or jaggery) together in a bowl. Beat well with the assistance of a vegetable masher or a fork till the sugar dissolves.
- 2. Dry ingredient blend: Add the following to the banana blend:
- 1 cup whole wheat flour
- 1 teaspoon fennel seeds
- ¼ teaspoon green cardamom powder (optional)
- ½ teaspoon baking powder
- Pinch of salt
- 3. Batter Mix: Add water gradually, ½ cup at a time, and mix very well. The batter should be thinner than the pakoda batter, but not too thin. Add 8-11 tablespoons of water, depending on the flour. Don’t mix it too much because it becomes thick.
Deep-fry the Gulgule
- Heat the Oil: In a deep pan or kadai, heat enough oil to deep-fry the gulgule. The oil should be hot but not smoking—around 350-375°F (177-190°C). To test if it’s ready, drop a small piece of batter into the oil. If it rises steadily, you’re good to go!
- Throw Batter: Spoonful by spoonful, spoon batter into hot oil with a spoon. Don’t get the pan too full, or they won’t cook properly. Cook 8-12 at a time, depending on the size of the pan.
- User Halfway Flip the Gulgule: Halfway flip the gulgules when gulgules are golden bottom side. During frying, the gulgules enlarge, so turn them not quite fast but round and round to complete frying uniformly.
- Excess Oil Drain: Drain gulgules and put them on paper towels when they become golden brown and crisp, and drain excess oil off them using a slotted spoon.
Serve and Enjoy!
Gulgule tastes delicious when served hot. Serve them with your favorite Masala Chai or Ginger Chai as the ideal tea-time snack. Alternatively, serve them with Rabri (sweet milk) or Rice Kheer as a treat.
Expert Tips for Perfect Gulgule
To ensure that your gulgule turns out just right every time, the following is what you should know:
- Don’t Over-Mix: The batter should not be over-mixed, or it will create gluten, and the gulgule will not be light but heavy.
- Maintain Water Ratio: In case of using finely ground wheat flour, keep it in proportion to water. Take 8 tablespoons and keep the proportion in mind.
- Maintain hot oil: Oil should be hot at 350-375°F. Too hot, gulgule burnt on the outside but not cooked within. At extremely low temperatures, the batter will get stuck in the pan.
- Fry in batches: Do not fill the pan with too much batter. Fry 8-12 gulgule in batches so that they get cooked evenly.
- Baking Powder for fluff: To give the gulgule a very fluffy texture, use 1 tsp baking powder.
- Alternate Cooking Method: Cook otherwise by cooking in an appe pan (aebleskiver pan) with little oil or in ghee for intense flavor.
Final Thoughts
Gulgule is an excellent snack that’s delicious as well as very easy to make. Be it preparing them for a celebration like Diwali or Holi, or just for an afternoon snack, they’ll make everyone smile everywhere. The hard exterior and soft interior ensure every bite is the perfect mix of texture and taste.
Then try this recipe, and enjoy your home-made Gulgule and a cup of chai—your taste buds will be forever grateful!
Also Read: Easy Dal Baati Churma Recipe: Step-by-Step Guide