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Indian Vegetarian Recipes

Gulgule Recipe (Pua or Gulgula)

https://www.vegrecipesofindia.com/gulgule-recipe/

Gulgule (singular gulgula) is a deep-fried sweet made from whole wheat flour, sugar or jaggery and fennel seeds from the North Indian cuisine. These crispy soft and fluffy balls are pretty easy to make.

You can even call them an Indian version of fried doughnuts. Gulgule can also be referred to as Pua. In the Punjabi language, this dish is called as pooda or puda.

About this Gulgule recipe

There is a special ingredient in this gulgule recipe which gives the final dish a lovely soft texture. Any guesses?

Banana!

If you cook or bake with bananas, you will know their immense contribution to the flavor, texture and taste. Bananas help in giving a nice fluffy and soft texture to these fried dainty sweets.

No Bananas? Not to worry

I even make these without bananas. So don’t panic if you don’t have bananas. You can easily let go of them. You just need to add some more sugar and water while making the batter. I have mentioned the details in the notes section of the recipe card towards the end of the post.

Gulgule vs Malpua

Gulgule has some similarities with Malpua – a popular Indian dish of shallow fried flour pancakes glazed with sugar syrup.

  • Malpua is made like a pancake and gulgula are fried like fritters (pakoda) or doughnuts.
  • Malpuas are sweeter than gulgule as they are glazed with sugar syrup. In gulgule, fennel seeds are added which lends a subtle sweet flavor. I also make another variation of this gulgule recipe like a pancake.

I came across gulgule recipe for the first time about 12 years back when my mother-in-law shared it with me. We were living in Delhi at that time and when it used to rain, on occasions we would make these crispy Indian doughnuts for the entire family.

Like many of my recipes, this one is again a simple recipe and easy to make in less time. You can make them during any festive occasion like Holi, Diwali, Karwa Chauth etc. They taste great during rains or in cold weather.

How to make Gulgule (Pua)

1. Take ½ cup chopped bananas and 6 tablespoons raw sugar in a bowl. You can also use white sugar or jaggery.

2. Mash very well with a fork or vegetable masher. Mix the sugar with the bananas as you go on mashing.

3. Add 1 cup whole wheat flour, 1 teaspoon fennel seeds, ¼ teaspoon cardamom powder, ½ teaspoon baking powder and a pinch of salt to the mashed banana and sugar mixture. You can sift the flour if you want. For a more fluffy texture, you can add 1 teaspoon baking powder.

4. First, add ½ cup of water.

5. Begin to mix. Then add more water if required to make a batter which is neither too thick nor too thin. The batter should be slightly thicker than a pakoda batter. Do not over mix as then gluten can form in the batter which will result in giving a dense texture. If the flour is finely ground, then less water will be needed. If the flour is coarse, then more water will be needed. Overall you may need to add from 8 to 11 tablespoons water. I had used a slightly coarse flour and added 11 tablespoons of water. 8 tablespoons water is ½ cup of water.

6. In a deep pan or wok or kadai take ghee or oil. Let the oil become hot. Test a small portion of the batter in the oil. If the portion comes up on the surface of the oil steadily, then you can begin to fry. Note that the oil should be hot, otherwise, the batter may stick to the kadai.

7. Add spoonfuls of the batter in the oil. Fry on medium flame.

8. Let the gulgule become light golden from the bottom and sides. The gulgule will puff while frying. Then gently turn over each gulgula. Note that the oil or ghee should not be very hot, otherwise they will 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.

9. Keep turning for even frying till they are crisp and golden. If you do not want to deep fry, then you can also make these in an appe pan (aebleskiver pan).

10. Once they are golden brown, remove them with a slotted spoon and place on kitchen paper towels. This way fry the remaining gulgule in a total of two to three batches. Note that bananas will give a dark browning in the fritters. The sugars in the bananas caramelize when frying giving a dark golden color. If the fritters begin to get too much browned or burnt, then lower the flame. If the oil is too hot, then the outside part will darken and brown quickly but the inside will be undercooked.

11. Serve gulgule hot with masala chai or ginger chai.

Serving Suggestions

Mostly I make these as a tea-time snack. We usually have them with chai. You can even serve them with Rabri (sweetened thickened milk) or Rice Kheer. You can even make these as an after school snack for kids.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Gulgule (Pua or Gulgula)

Crispy and soft Indian doughnuts made with whole wheat flour, banana, sugar or jaggery and fennel seeds. A North Indian special sweet.

Servings (change the number to scale):4

(1 CUP = 250 ML)

For mashing bananas

  • ½ cup chopped bananas 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 (saunf)
  • ¼ teaspoon cardamom powder – optional
  • 1 pinch salt
  • ½ teaspoon baking powder
  • 8 to 11 tablespoons water or add as required

Other ingredient

  • oil as required – for deep frying

Making the 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.
  • 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 as required to make a batter that is neither too thick nor too thin. Check 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 ghee or oil. Let the oil become hot.
  • Drop spoonfuls of the batter in the hot oil. Fry the gulgule on a medium flame.
  • Note that the oil should not be less hot, otherwise the batter may stick. The oil or ghee should 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 flame.
  • 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 or ghee to be absorbed.
  • When frying, they may stick, but get separated once browned.
  • Serve the gulgule or meetha pua hot with Indian tea.
Tips & Suggestions

  • Batter consistency: First add half a cup of water. Begin to mix and then add more water as and if required in parts to make a medium thick batter. The batter should be slightly thick than pakoda batter. If the flour is finely ground, then less water will be needed. If the flour is coarse, then more water will be needed. Overall you may need to add from 8 to 11 tablespoons water. I had used a slightly coarse flour and added 11 tablespoons water.
  • Spices: Fennel seeds are essential and cannot be skipped. But you can skip cardamom powder.
  • Frying: Fry on medium flame. Do not fry on a high flame. Since bananas are added, the browning will be darker. The sugars in the bananas caramelize when frying giving a dark golden color. If the fritters begin to get too much browned, then lower the flame. If the oil is too hot, then the outside part will darken and brown quickly but the inside will be undercooked.
  • Bananas: Adding bananas is optional. Bananas give a nice soft texture and hence I add them. If you do not add bananas, you can add about ½ cup sugar and a bit more water.
  • Baking powder: If you do not prefer baking powder in your sweets, then you can easily skip them. I make gulgule without baking powder too – taste wise they are good but the texture is less soft. Alternatively, for a more fluffy texture, you can add 1 teaspoon baking powder instead of ½ teaspoon baking powder.
  • Sweeteners: You can even use jaggery (non centrifugal indian unrefined sugar) in place of raw sugar or refined sugar.
  • Scaling: This gulgule recipe can be easily halved or doubled.

Nutrition Facts

Gulgule (Pua or Gulgula)

Amount Per Serving

Calories 255 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 14mg1%

Potassium 227mg6%

Carbohydrates 44g15%

Fiber 4g17%

Sugar 20g22%

Protein 4g8%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 1mg50%

Vitamin C 2mg2%

Vitamin E 3mg20%

Vitamin K 1µg1%

Calcium 38mg4%

Vitamin B9 (Folate) 17µg4%

Iron 1mg6%

Magnesium 48mg12%

Phosphorus 146mg15%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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