Gulgula
Small, fluffy deep-fried wheat flour fritters sweetened with jaggery, a quick festive treat made in Chhattisgarhi homes.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 8 g
- carbs
- 32 g
- fibre
- 2 g
- protein
- 3 g
- calories
- 210 kcal
Instructions
- 1
Stir the jaggery (unrefined cane sugar) into warm water until it melts. Pour it through a sieve to remove any bits.
- 2
Whisk the wheat flour, fennel seeds, baking soda, and jaggery water together. Mix until you get a thick batter that drops off a spoon.
- 3
Leave the batter to rest for 15 minutes.
- 4
Heat oil in a kadai (deep cooking pot) over medium heat.
- 5
Drop small spoonfuls of the batter carefully into the hot oil.
- 6
Fry for about 3-4 minutes per batch, turning occasionally. Cook until they are golden brown and done in the middle.
- 7
Drain the fritters on kitchen paper. Serve them warm.
Chef's tips
Keep the oil at medium heat so the fritters cook inside without burning outside. Make sure the batter holds its shape when dropped.
Ingredient substitutions
- jaggery → brown sugar (less traditional flavour)
Storage
Keeps in an airtight container for 2 days.
Reheating
Warm briefly in a low oven to re-crisp.
Common mistakes to avoid
- •Making the batter too runny, which turns the fritters flat and greasy instead of fluffy.
Serving suggestions
Cooked Gulgula?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Chhattisgarh
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
