Cover Story: Gulgule (Meetha Pakora)
Cuisine: Chhattisgarhi
Ingredients
- 8 1/2 cup Whole Wheat Flour
- 8 1/2 cup Sugar
- 8 1 tea spoon + to fry Oil
- 8 Salt – A small pinch
- 8 1/2 tea spoon Fennel Seeds
- 8 Water – About 3 table spoons
- 8 Curd – 2 table spoons
Method
- Mix together flour, sugar, salt and fennel seeds
- Add 1 tea spoon oil and curd and mix well
- Now add water (a table spoon at a time) and make a thick batter..
- Heat oil in a kadai to deep fry
- When the oil is medium hot, add one small drop of the batter
- The batter should come up immediately but not brown quickly. This is the right temperature
- Drop the batter into the hot oil (about a table spoon size of batter)
- Keep rotating to make sure that all sides are evenly colored and cooked
- Remove from oil when deep golden color. Serve.
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