Gulgula
Warm, golden-brown sweet wheat fritters with a crisp exterior and soft, fluffy center. These rustic Indian donut-like treats come together in minutes using basic pantry ingredients like whole wheat flour, jaggery, and fennel seeds. A beloved tea-time snack from the heartlands of Bihar and Uttar Pradesh, they're perfect for rainy evenings or festive occasions.
For 4 servings
- prep · ~2 min
Make the jaggery syrup.
1.In a small bowl, combine 100g grated jaggery with 120ml warm water.2.Stir until the jaggery dissolves completely. Set aside to cool slightly.TIPStrain the jaggery syrup if it has impurities — gritty batter ruins the texture. - prep · ~1 min
Prepare the dry ingredients.
1.In a large mixing bowl, add 200g whole wheat flour and a pinch of salt.2.Add 1 tsp fennel seeds and the crushed cardamom powder. - mix · ~3 min
Mix the batter.
1.Mash 1 small ripe banana thoroughly and add it to the dry ingredients.2.Pour in the jaggery syrup gradually while whisking to form a smooth, thick batter.3.Beat for 2-3 minutes to incorporate air. The batter should be thick enough to drop from a spoon, not runny.TIPDon't make the batter too thin — thick batter gives the fluffiest interior. Add water sparingly. - fry · ~2 min
Fry the gulgula.
1.Heat 2 cups of oil in a kadai over medium heat. To test, drop a tiny bit of batter in — it should rise steadily without browning too fast.2.Once the oil is hot, reduce heat to medium-low.3.Using your fingers or a spoon, drop small lemon-sized portions of batter gently into the oil. Do not overcrowd.TIPMedium-low heat is crucial — high heat browns the outside before the inside cooks through. - fry · ~7 min
Cook until golden and crisp.
1.Fry the gulgula in batches, turning occasionally with a slotted spoon.2.Cook for 4-5 minutes until deep golden brown on all sides and crisp on the outside.3.Drain well and transfer to a plate lined with paper towels to absorb excess oil.TIPPat gently with the slotted spoon while frying — it helps them puff up. - serve
Serve warm.
Serve the gulgula warm as a tea-time snack or breakfast treat. Pair them with a cup of masala chai or enjoy them plain for a comforting sweet bite.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use lukewarm water to dissolve jaggery quickly without recrystallizing.
- 2Beat the batter vigorously for 2-3 minutes to incorporate air for a fluffy interior.
- 3Test oil temperature by dropping a tiny batter piece—it should sizzle and rise slowly.
- 4Fry on medium-low heat to ensure the center cooks without burning the crust.
- 5Pat the gulgula gently with a slotted spoon while frying to help them puff evenly.
- 6Drain on paper towels immediately to keep them crisp and not greasy.
Adapt it for your goals.
Semolina variation
Replace half the whole wheat flour with fine semolina (sooji) for a slightly crunchier exterior and a more textured bite.
coconut twistCoconut twist
Add 2 tablespoons of grated fresh or desiccated coconut to the batter for a subtle sweetness and tropical flavor.
no banana versionNo-banana version
Omit the banana and increase water slightly; the gulgula will be less sweet and slightly denser, ideal if you prefer a firmer texture.
spiced variationSpiced variation
Add 1/4 teaspoon of ground nutmeg or a pinch of black pepper alongside cardamom for a warm, complex spice profile.
Why this is on our healthy list.
Rich in Complex Carbs
Whole wheat flour provides sustained energy release, making these fritters a satisfying tea-time snack.
Natural Sweetener
Jaggery is an unrefined sugar that retains trace minerals like iron and magnesium, unlike refined white sugar.
Digestive Aid
Fennel seeds are traditionally known to soothe digestion and reduce bloating after a sweet meal.
Frequently asked questions
The batter was likely too thin or not beaten enough; aim for a thick dropping consistency and whisk for 2-3 minutes to incorporate air.
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