Gulgule Recipe | Gulgula | Pua | Mini Indian Doughnuts | with step by step photos and video. An extremely popular sweet and savoury snack recipe made with wheat flour and jaggery. A deep-fried sweet from the North Indian cuisine. These crispy soft and fluffy balls are pretty easy to make.
Gulgule can also be referred to as Pua. In the Punjabi language, this dish is called as pooda or puda. In western Uttar Pradesh this is the first dish that a new bride cooks in the house. These are also prepared during Pujas or religious rites. While Mal Pua is a bit flat, Gulgule Pua is in the shape of a Pakoda.
How to make gulgule or gulgula or pua recipe?
Gulgule Recipe | Gulgula | Pua| Mini Indian Doughnuts | with step by step photos and video. The batter for this recipe is very similar to the malpoa recipe. Perhaps there might be slight variation to the consistency and the batter for this recipe is denser in consistency.
This can be served as a healthy snack recipe. Some people used to add bananas in this recipe also. It is completely optional. The traditional way of making this recipe is with jaggery for the flavour and health aspect. However, you can also use the easier option of sugar for the same purpose. Further, rest the batter for 20 minutes or more for better results.
In addition, I would like to highlight our other snack recipes also. Hope you would like them.
Gulgule Recipe | Gulgula | PuaCourse: SnacksCuisine: IndianDifficulty: Easy
1/2 cup Jaggery
1/2 cup + 1/2 cup Water
11/2 cup Wheat flour / atta
1/4 to 1/2 tsp Crushed Fennel Seeds
1/4 tsp Cardamom Powder
1/4 tsp Baking Soda
Oil, for frying
Gulgule Recipe | Gulgula | Pua | Mini Indian Doughnuts | with step by step photos and video. An extremely popular sweet and savoury snack recipe made with wheat flour and jaggery.
- Firstly, in a large bowl add 1/2 cup of grated jaggery and 1/2 cup of water.
- Whisk it until jaggery is dissolved completely.
- Now add 11/2 cup wheat flour, 1/4 to 1/2 tsp crushed fennel seeds, 1/4 tsp cardamom powder and 1/4 tsp baking soda.
- Start mixing them. When it gets difficult to mix the dough add 1/2 cup of water.
- Mix it to a lump free batter.
- Using a spoon beat the dough for 1 minute to aerate the dough.
- Close the batter and allow it to rest for a minimum of 20 minutes, for better results.
- After 20 minutes. Now our batter is ready.
- Heat oil in a kadai.
- Dip the hand in the water and scoop a tbsp of batter.
- Drop into hot oil making sure a round ball-sized shaped is attained.
- Stir occasionally and fry on medium flame until it turns dark golden brown.
- Drain off making sure all the oil is drained off.
- Finally, enjoy gulgula with a cup fo tea or coffee.
- Beat the batter using a spoon to aerate it.
- Resting time helps you to get more fluffy gulgule.