Gulgula recipe: Delicious, soft, spongy sweet whole wheat flour fritters made in under 25 minutes from start to finish. An old classic Indian recipe that is so incredibly simple. These make a good breakfast, snack or dessert for both kids and adults.
Gulgula or gulgule or gulgulay are basically the Indian doughnuts made on festive occasions. They are moderately sweet and often deep-fried. In some places, they are also called sweet pua and mithe pue.
Gulgula made by my mother on occasions holds a special place in my heart. Back then this was our finger food as a kid. I treasure those wonderful childhood memories.
How to make gulgula recipe
Making gulgula is so incredibly easy. The ingredients are super simple. All you need is whole wheat flour, jaggery or sugar, and some flavoring spices. To make them spongy and tasty banana, curd, baking powder or baking soda are even used.
I make gulgula with banana and sugar. For flavor, I use cardamom powder and fennel seeds. I have also given the variations below If you do not like something you can choose the one that suits your palate.
Few Tips with Variations
- For the best result use overripe bananas.
- The amount of flour can vary depending on the size of the bananas.
- Oil must be hot enough before dropping the mixture or else the gulgulas will stick to the bottom.
- Do not fry over a high flame. As they turn brown very fast and will remain sticky from inside.
- Whole wheat flour can be replaced with maida or all-purpose flour. Whole wheat flour gulgulas are a little darker than the other.
- Banana can be substituted with water.
- Cardamom powder and fennel seeds can be replaced by nutmeg and cinnamon powder. But don’t use all of them together.
- Vanilla essence can also be added to enhance the flavor.
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Gulgula Recipe | Banana Gulgula | Banana Fritters
INGREDIENTS ( 1 CUP = 250 ML )
- ½ cup whole wheat flour a little more or less
- 2 overripe bananas
- ¼ cup granulated sugar
- A pinch of salt
- ½ tsp baking soda
- ½ tsp cardamom powder
- 1 tsp fennel seeds (saunf)
- Oil for deep frying
INSTRUCTIONS
- Sieve the wheat flour and set aside.
- Combine wheat flour, baking soda, salt, cardamom powder, and fennel seeds together.
- Grind the banana and sugar until smooth puree. Then transfer to a mixing bowl.
- Now add flour mix a little at a time to the bowl and mix well. The batter should be slightly thicker than cake batter.
- Heat enough oil in a frying pan. Once the oil turns hot reduce the flame to lower medium.
- Wet your hand, take some mixture and slowly drop small rounds in the hot oil. Similarly, drop few more. Do not overcrowd the pan to ensure they don’t touch each other.
- Fry them until golden brown evenly from all sides. Turn the sides in between.
- Remove from oil and transfer them to a paper towel. So that excess oil is absorbed.
- Repeat the same process and fry with the rest of the mixture.
- Gulgulas are ready to serve.
Notes
- For the best result use overripe bananas.
- The amount of flour can vary depending on the size of the bananas.
- Oil must be hot enough before dropping the mixture or else the gulgulas will stick to the bottom.
- Do not fry over a high flame. As they turn brown very fast and will remain sticky from inside.
- Whole wheat flour can be replaced with maida or all-purpose flour. Whole wheat flour gulgulas are a little darker than the other.
- Banana can be substituted with water.
- Cardamom powder and fennel seeds can be replaced by nutmeg and cinnamon powder. But don’t use all of them together.
- Vanilla essence can also be added to enhance the flavor.
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