Gulgule Recipe | Pua Recipe (Gulgula)
User Reviews
5
Gulgule Recipe | Pua Recipe (Gulgula)
Description
Gulgule Recipe | Pua Recipe (Gulgula) involves mashing ripe bananas with sugar and then mixing with whole wheat flour, fennel seeds, cardamom powder, salt, and baking powder to make a batter. Water is added gradually to reach a consistency slightly thicker than pakoda batter. Frying occurs in hot neutral oil over medium heat, where spoonfuls of batter form round fritters that brown to deep golden hues from the caramelizing sugars in bananas.
The fennel seeds provide subtle anise-like flavor, while cardamom adds gentle warmth. The exterior becomes crisp without burning if the temperature is controlled properly, and the interior remains soft and tender due to the moisture and starch content of the bananas. The fritters can be enjoyed warm or at room temperature as a snack or dessert.
Adjusting water content is key to batter consistency for ideal frying results. Baking powder's amount influences fluffiness; it can be omitted for denser texture or increased for airier fritters. Sugar type can vary between raw, white, or jaggery, which alters flavor and color. Bananas, while optional, enhance softness. The recipe scales easily for different quantities.
Ingredients
For mashing bananas
- ½ cup banana chopped) or 1 small banana
- 6 tablespoons raw sugar or white sugar or jaggery - add as per taste
For batter
- 1 cup whole wheat flour
- 1 teaspoon fennel seeds
- ¼ teaspoon green cardamom powder - optional
- 1 pinch salt - pink salt or regular salt
- ½ teaspoon baking powder
- 8 to 11 tablespoons water or add as required, read point no 1 in the notes below
Other ingredient
- neutral cooking oil as required, for deep frying, generic cooking oil
Instructions
Making batter
- Take chopped bananas and sugar in a mixing bowl. Mash very well with a fork or vegetable masher. Mix the sugar with the bananas as you go on mashing and ensure that the sugar granules dissolve.
- Add the wheat flour, fennel seeds, cardamom powder and salt to the mashed banana and sugar mixture.
- Add half a cup of water first. Mix well and add more water if required to make a batter that is neither too thick nor too thin. Check the point no 1 in the notes section of this recipe card for tips on batter consistency and adding water.
- The batter should be slightly thicker than a pakoda batter.
Frying gulgule
- In a deep pan or wok or kadai heat oil. Let the oil become hot.
- Drop spoonfuls of the batter in the hot oil. Fry the gulgule on a medium heat.
- Note that the oil should not be less hot, otherwise the batter may stick. The oil should also not be very hot, otherwise the gulgule may get burnt.
- Do not overcrowd the pan. You can easily fry 8 to 12 gulgule at a time depending on the size of the pan or kadai. While frying if the oil becomes too hot, then reduce the heat.
- The gulgule will puff while frying. When one side is light golden, gently turn over and fry the other side.
- Keep on turning and frying them till they are golden brown. Remove them and place on kitchen paper towels for the extra oil to be absorbed.
- When frying, they may stick, but get separated once browned.
- Serve the Gulgule or Pua hot or warm with Indian chai.
Notes
- The batter should be medium thick, slightly thicker than pakoda batter; add water gradually to achieve this.
- Fennel seeds are essential for flavor; cardamom powder is optional.
- Fry on medium heat to avoid burnt exterior and undercooked interior.
- Bananas add softness; they can be omitted, but sugar amount and water may need adjustment.
- Baking powder can be omitted or increased depending on desired fluffiness.
- Different sweeteners like jaggery or white sugar can be used as preferred.
- The recipe quantity can be halved or doubled as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 14mg | 1% |
| Potassium | 227mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 2mg | 2% |
| Vitamin E | 3mg | |
| Vitamin K | 1µg | |
| Calcium | 38mg | 4% |
| Vitamin B9 (Folate) | 17µg | |
| Iron | 1mg | 6% |
| Magnesium | 48mg | 12% |
| Phosphorus | 146mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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