Authentic Kumaoni Gulgule with Warm Pahadi Chai
These delightful, golden-brown sweet wheat fritters are crisp on the outside and soft within, infused with fennel. Perfectly paired with a hot, spiced mountain tea.
35min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Dissolve the jaggery powder in warm water completely to make a smooth syrup, then let it cool down to room temperature.
2
In a mixing bowl, combine the whole wheat flour, fennel seeds, cardamom powder, and a pinch of salt.
3
Gradually pour the jaggery syrup into the flour mixture, whisking continuously to form a thick, smooth, and lump-free batter.
4
Cover the batter and let it rest for 15 minutes to allow the flavors to meld.
5
Heat mustard oil in a heavy-bottomed kadhai over medium heat until hot.
6
Drop small portions of the batter carefully into the hot oil using your fingers or a spoon.
7
Fry the gulgule on medium-low heat, turning occasionally, until they puff up and turn an even golden-brown.
8
Remove them using a slotted spoon and drain excess oil on paper towels.
9
Serve warm alongside freshly brewed Kumaoni spiced tea.
Ingredients
1 cup whole wheat flour
1/2 cup jaggery powder
1/2 cup warm water
1 tsp fennel seeds
1/4 tsp cardamom powder
A pinch of salt
Mustard oil for deep frying
*This AI-generated recipe may contain inaccuracies.