What is gulgula type of?

Gulgule (singular gulgula) is a deep-fried sweet made from whole wheat flour, sugar or jaggery and fennel seeds from the North Indian cuisine. You can even call them an Indian version of fried doughnuts. Gulgule can also be referred to as Pua.

What does the term pakora mean in Indian cuisine?

(pə-kôr′ə) A deep-fried fritter made of vegetables or meat dipped in a chickpea batter, served as an appetizer or a snack in South Asian cuisine.

What are Indian pakoras made of?

Pakoras are made by coating ingredients, usually vegetables, in a spiced batter, then deep frying them. Common varieties of pakora use onion, eggplant, potato, spinach, plantain, paneer, cauliflower, tomato, or chili pepper.

Why are my pakoras dark?

If there’s excess water, the pakoras won’t turn out as crispy. Oil Temperature: You need to ensure that the oil temperature is correct. It shouldn’t be too hot, or else the pakoras will turn too dark and not cook through.

Where is Gulgula from?

India
Gulgula is traditional sweet made in different regions of India. It is one of the most popular sweets in the market places, it is traditionally made on specific festive occasions in rural areas.

How many calories are in a Gulgula?

One serving of Gulgule Recipe gives 212 calories. Out of which carbohydrates comprise 95 calories, proteins account for 10 calorie and remaining calories come from fat which is 109 calories.

Are onion bhaji and pakora the same?

As nouns the difference between pakora and bhaji is that pakora is a piece of vegetable deep fried in a batter flavoured with spices while bhaji is any of various indian dishes of fried vegetables.

How can I make my pakoras crispy for a long time?

Fry The Pakoras Twice Another easy way to keep the pakoras crisp for long is to double fry them. The trick is to fry them first on medium heat and then take them off the flame. Next, fry them on high heat till they turn golden and crisp.

What is the famous sweet of Uttarakhand?

Bal mithai (Kumaoni: बाल मिठाई) is a brown chocolate-like fudge, made with roasted khoya, coated with white sugar balls, and is a popular sweet from the Himalayan state of Uttarakhand in India, especially regions around Kumaon.

What are the different types of pakora?

Common varieties of pakora use onion, eggplant, potato, spinach, plantain, paneer, cauliflower, tomato, or chili pepper, but other foodstuffs can be made into pakoras such as meat or fish. The batter is most commonly made with gram flour but variants can use other flours, such as buckwheat flour.

How to make Gulgule or Pua?

Find below detailed instructions with photos on how gulgule or pua is made. 1. Take ½ cup chopped bananas and 6 tablespoons raw sugar in a bowl. You can also use white sugar or jaggery. 2. Mash very well with a fork or vegetable masher. Mix the sugar with the bananas as you go on mashing.

What is the difference between Malpua and gulgula?

Malpua is made like a pancake and gulgula are fried like fritters (pakoda) or doughnuts. Malpuas are sweeter than gulgule as they are glazed with sugar syrup. In gulgule, fennel seeds are added which lends a subtle sweet flavor.

What is a Gulgule made of?

Gulgule (singular gulgula) is a deep-fried sweet made from whole wheat flour, sugar or jaggery and fennel seeds from the North Indian cuisine. These crispy soft and fluffy balls are pretty easy to make. You can even call them an Indian version of fried doughnuts.