East Indian Fugias Recipe
Fermented fried bread made by the East Indians on special occasions
Ingredients
For the Yeast mixture
- 1 cup Warm water
- 1 tsp Dry yeast
- 1 tbsp Granulated Sugar
For the Fugia Batter
- 1 kg Maida (Approx. 8 cups)
- 2 cups Whole wheat flour
- 3 Eggs
- 4 tbsp Sugar
- 1 tsp Salt
- Juice of one coconut optional*
- Oil for deep frying
Instructions
How to make East Indian Fugias
- Take one cup of warm water, add 1 tsp dry yeast and 1 tbsp sugar and let it prove.
- Mix flour and all the other ingredients for the batter in a big flat vessel.
- Once the yeast is proven. Add this yeast to the flour mixture and knead well to form a thick soft batter.
- Now pour this batter into a larger vessel and allow it to ferment for 3- 4 hours.
- Once the batter has fermented and risen start making the fugias.
- To make the fugias, heat oil in a Kadai, sufficient to fry the fugias. Now grasp a little batter with your left hand. Dip your right hand fingers in the water and pick up the ballon of batter which is formed between your thumb and forefinger and drop it into the hot oil.
- Similarly, make 10 - 12 fugias, depending on the size of your kadai. Fry this batch, on low to medium flame, stirring simultaneously for even browning.
- Fry fugias on a medium flame. Once the fugias are fried remove them on a kitchen tissue.
- Serve Fugias with your meals or enjoy it with a cup of hot tea.
Notes
- Adding coconut juice is optional. I skip it most of the times.
- You could also substitute wheat flour with maida (2 cups)
- Adjust sugar as per your taste. Fugias are generally slightly sweet fried bread.
- Fry on low to medium flame.