Gulgule
Gulgule, from above
VegVeganUttar Pradesh and Punjab

Gulgule

Jaggery and atta fritters with fennel. Rainy day, grandmother approved, no fancy kit.

30 minTime
5 gProtein each
mildSpice
Monsoon and Sheetala Ashtami1 chapter · 1 min read

Make it your way

Grandma's wayAtta and jaggery fritters with saunf.
The original
281kcalsame
5 gproteinsame
4 gfibresame
30minutessame

Classic gulgule.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Whole wheat flour (wholemeal atta flour, chapati flour)1⅔ cups
Jaggery⅔ cup, grated
Waterabout 2/3 cup
Fennel seeds1 tsp
Cardamom¼ tsp
Cooking oil (vegetable oil)for deep frying, about this much is absorbed

Method

3 steps
  1. 1Dissolve jaggery in warm water and cool.
  2. 2Mix in atta, fennel and cardamom into a thick dropping batter. Rest 15 minutes.
  3. 3Drop small balls of batter into medium hot oil and fry, turning, until deep brown.
Serve it like this

Pile warm gulgule in a basket lined with paper and serve with hot tea.

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Make it a meal

What goes with Gulgule: a bread or rice, a side, something to drink and something sweet.

A little snack Bread pakora40 min
A little snack Chana chaat15 min
To drink Masala chai10 min
To drink Jaljeera15 min
Something sweet Payesh70 min
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