Gulgulas
A takeaway-style gulgulas with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- Makes approx 10
- 3 tbspn plain flour (see note 2)
- 1 tspn fennel seeds (or to taste)
- 3 tbspn caster sugar
- ½ tspn oil
- 1 tbspn yogurt
- 1 tbspn water (only use what is necessary)
Method
- 1
Home
- 2
Using a bowl, mix together the flour, sugar, yogurt, fennel seeds and oil.
- 3
Gradually add the water, mixing well, to produce a thick batter (see video). If the batter is too thin or the temperature too low the mixture will simply fall apart, so if this happens add more flour to thicken up the batter. I like to make the batter thicker than shown in the video.
- 4
Heat the oil in a wok or heavy pan to 180° C - the batter needs to be placed in the oil at 180° C but it can then be allowed to cool, thereby cooking more slowly (see note 3).
- 5
Drop in teaspoons of batter - I find it easier to use a teaspoon and, holding it just above the oil surface, allow it to drop into the oil, helping it off the spoon using a finger.
- 6
Allow to fry, turning the Gulgulas from time to time for about or until golden brown (this will depend on the actual oil temperature).
- 7
Remove using a slotted spoon onto kitchen paper - they will harden on the outside as they cool.