A delicious and savory Indian snack, gulgula perfectly balances sweet banana with crunchy flatbread. Combining the finest of both worlds, this simple-to-make dish produces a mouthwatering delicacy guaranteed to delight your pallet.
Let’s start the detailed method on how to make Gulgula with banana and investigate several intriguing modifications to enhance your snacking enjoyment even more.
How to Make Gulgula with Banana
Ingredients
All-purpose flour (maida)
Ripe bananas
Sugar
Baking powder
Salt
Ghee or oil for frying
Cardamom powder (optional)
Cinnamon powder (optional)
Roasted and crushed nuts (optional)
How to Make Gulgula with Banana: The Method
Preparing the Dough
Combine in a large mixing basin the salt, baking powder, and all-purpose flour. Stir thoroughly to guarantee consistent distribution.
Using a fork or a potato masher, smooth and creamy the ripe bananas. The gulgula will sweeter the more riper the bananas are.
Add the mashed bananas to the flour mixture; stir until soft dough results. To get the right consistency, add a spoonful of water at a time as needed.
For a few minutes, work the dough until it becomes flexible and smooth. This stage aids in the gluten in the flour developing, so improving the gulgula’s texture.
Cover the dough with plastic wrap or a moist cloth and let it rest for thirty minutes. Resting helps the gluten to relax, therefore facilitating dough rolling out.
Shaping the Gulgula
Make lemon-sized balls out of the rested dough. This guarantees constant shape and even cooking.
Roll each ball on a slightly floured surface into a thin, circular form akin to a poori. Using even pressure, lightly spread out the dough using a rolling pin.
After sprinkling some sugar on the rolled dough, softly push it with your fingertips into the surface. This stage gives the gulgula a pleasing crunch and aids the sugar in adhering to the dough.
Experimenting with various gulgula forms and sizes will help you create something distinctive. For an interesting display, try creating them into triangles, rectangles, or even stars.
Frying the Gulgula
In a deep fry pan or wok set on medium heat, warm oil or ghee. For consistent heating and to stop the oil from splashing, use a heavy-bottomed pan.
Not crowding the pan, gently slip the ready gulgula into the heated oil. To guarantee equal cooking and preserve the oil temperature, fry in batches.
Turning sometimes, fry the gulgula till golden brown on both sides. Usually, this procedure takes two to three minutes every batch.
Using a sloted spoon, remove the fried gulgula from the pan and arrange them on a dish covered in paper towels to drain extra oil. This stage helps eliminate any extra oil, so the gulgula becomes light and crispy.
Present the hot, crunchy gulgula straight away, still warm. It is just seductive to have the soft, sweet interior against the warm, crispy outside.
See also: Gulgula recipe
Tips and Variations
For greatest taste, use ripe, sweet bananas. The gulgula will sweeter the more riper the bananas are.
Change the sugar quantity depending on the bananas’ degree of sweetness. Should your bananas be rather ripe, you could have to use less sugar.
To give the dough more taste, toss a little cardamom powder or cinnamon powder in there. These spices accentuate the bananas’ natural sweetness just so.
Put some roasted and smashed nuts into the dough for a crunchier texture. This dish calls for almonds, cashews, or pistachios rather nicely.
For a distinctive presentation, experiment with several gulgula forms and sizes. For a whimsical variation, try creating them into triangles, rectangles, or even stars.
Should you want a softer texture, bake the gulgula rather than fried it. Roll out the dough then arrange the formed gulgula on a parchment paper covered with grease. Bake till golden brown, 15 to 20 minutes at 350°F (175°C).
Serving Suggestions
Gulgula with banana can be enjoyed as a snack, dessert, or even as a side dish with tea. For more sweetness, dab honey over the gulgula or sprinkle some powdered sugar. For a great tea-time treat, serve them next a cup of hot chai.
Top the gulgula with a dollop of vanilla ice cream or a drizz of chocolate sauce for a more decadent experience. Your guests will be quite impressed with a delicious dessert created from the crunchy gulgula, sweet banana, and creamy ice cream or chocolate.
How to Make Gulgula Round
Grab some batter with your hand, clench your palm, then release a tiny bit at a time into the heated oil. This way lets you regulate the gulgula’s size and form.
Scoop and drop the batter into the oil using two tablespoons Two Spoons Method. One spoon gathers the batter; the other spoon pushes it off the first spoon into the oil. Though it requires some work, this approach can be quite successful.
Small batches of fried gulgula will help to preserve the oil temperature and avoid crowding. This lets the gulgula keep their shape and cook consistently.
Before scooping the batter, wet your hands to assist avoid it from clinging to your fingertips. Wet your hands with water, shake off any extra, then grab a bit of the batter.
The method on how to make Gulgula with banana is a fun and easy way to enjoy a delicious Indian snack. Any occasion would be ideal for a sweet and crispy dessert made with this recipe. Get your supplies, follow the directions, and savor the seductive tastes of handcrafted Gulgula with banana.
These gulgula will satisfy your taste receptors and make your face grin whether your preferred snack, dessert, or tea-time friend.
