- 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. 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.
Gulgule
#myrecipe
By Shaalini Shaalu
Jan, 14th
577
Servings
2 persons
Cook Time
20 minutes
Ingredients
7
- 9
Ingredients
- Bananas
- Sugar
- Wheat flour
- Fennel seeds
- Cardamom powder
- Salt
- Baking powder
- Water
- Oil
