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  3. Gulgula

Gulgula

Little jaggery-sweetened wheat flour fritters from north India, scented with fennel and cardamom and fried until dark and crisp outside, soft and cakey within. A monsoon-and-festival snack eaten warm with tea.

SnacksMainsVegetarianUnder 30 min
30 min15 prep · 15 cookEasy517 kcalper serving
Gulgula

Instructions

  1. Put 55 g grated jaggery in a bowl with 110 ml hot water and stir until it has completely dissolved. Strain through a tea strainer to catch grit, then leave until no more than lukewarm, hot syrup will kill the lift in the batter.
  2. Whisk 1 tbsp curd into the cooled jaggery water until smooth and slightly frothy.
  3. Add 90 g atta a little at a time, whisking so no lumps form, then beat in 0.5 tsp lightly crushed fennel seeds, 0.25 tsp powdered cardamom and 1 pinch salt. The batter should be thicker than pancake batter and fall from the spoon in a heavy ribbon; loosen with a teaspoon of water only if it is stiff. Cover and rest 20 minutes.

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Per serving

517kcal
8gprotein
46gcarbs
35gfat
5gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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