Fancy a doughnut but not patient enough to wait for the dough to proof? No problem! Try an Indian Banana Doughnut! Known as Gulgula (or Gulgule if you are eating more than one 😉), Pua or simply Indian Doughnuts, these little treats are easier and quicker to make than traditional doughnuts! And what better way to use up those overripe bananas, right?
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Why You Will Love Banana Gulgula Recipe?
There are many reasons to like doughnuts, but here are a few more to fall in love with these Indian Doughnuts!
- 6 base ingredients that you will likely find in your cupboards – no need to run to the shop!
- Ready in 20 minutes – no need to wait for the dough to proof.
- A beautiful way to use the overripe bananas (there’s a limit to how much banana bread one can eat, right? Or is there..?)
- Gulgule are perfectly fluffy with a wonderful banana flavour! No need for filling or glaze!
- Serve a Gulgula (or three, depending on their size) with tea or coffee whilst they’re still slightly warm!
What is Gulgula?
Gulgula is a small fried doughnut originating in India but enjoyed across the world under different names. Made with flour (white or wholemeal), sugar (or jaggery) and sometimes banana or yoghurt and flavoured with cardamom powder or/and fennel, these small doughnuts are fried in hot oil until crispy on the outside and fluffy on the inside.
Known as Googgoola in South Africa, Pua or Malpua in various regions of India and in the Pacific islands, these mini Indian Doughnuts are a common sweet snack in Indian communities across the world! Incredibly easy to make, our version of gulgula recipe with banana is more common in the Pacific and the Caribbean islands!
Ingredients and Substitutes
- bananas: choose very ripe soft bananas for the fluffiest doughnuts.
- caster sugar: can be substituted with light brown sugar.
- plain flour: also known as all-purpose flour. If you wish you can use half white and half wholemeal flour.
- fennel seeds: adds that wonderful aniseedy flavour that Indian sweet treats are known for!
- baking powder: not to be mixed up with baking soda (bicarbonate of soda).
- water: use fridge cold water, if you can for the easier-to-manage texture of the banana doughnut batter.
- vegetable oil, for frying.
In a large bowl, mash the ripe bananas with a fork into a puree. Mix in the sugar.
In a separate bowl, mix the flour, baking powder and salt. Add these to the bananas, alongside the fennel seeds and mix.
Start adding the water gradually, until you arrive at a texture that is similar to natural yoghurt.
Heat the oil in a pan (it should be around 180-190C consistently throughout cooking).
Drop large spoonfuls of the batter carefully into the hot oil, and fry turning once in a while for a minute. Don’t overcrowd the pan.
Remove the gulgule from the oil onto a paper towel-lined plate and repeat with the rest of the batter.
Dust the top with some icing sugar. These Indian Banana Doughnuts are best served warm with a cup of tea or coffee!
Replacing bananas with Greek yoghurt will produce a similar texture of the doughnuts. Simply replace 1 banana with 60g of Greek yoghurt. Adjust the water that you’re adding to the batter accordingly!
There are different ways to drop gulgule into the hot oil. Our preferred method is to use a spoon and using an index finger, slide the batter into the oil in one swift motion. However, this method produces a less regular shape for your Indian doughnuts. Alternatively, wet your hands with cold water and pinch a piece of dough with your fingers and immediately drop it into the pan with hot oil. This way your doughnuts will be round on one side and will have a small ‘tail’ on the other side. Careful though, your fingers will be extremely close to the hot oil!
Other Indian-Inspired Desserts
Indian desserts are meant for the real sweet tooth! Incredibly sweet and typically soaking in syrup, I absolutely adore them. Try some of our favourite Indian-inspired desserts below:
- Baked Mango Yoghurt
- Gulab Jamun (recipe coming soon)
Gulgula Recipe Card
Gulgula | Indian Banana Doughnut
- 2 small bananas very ripe
- 160 g caster sugar
- 240 g plain flour
- 1 teaspoon fennel seeds
- ½ teaspoon salt
- 1 teaspoon baking powder
- 12-14 tablespoon water
- vegetable oil for frying
- In a large bowl, mash the ripe bananas with a fork into a puree. Mix in the sugar.
- In a separate bowl, mix the flour, baking powder and salt. Add these to the bananas, alongside the fennel seeds and mix.
- Start adding the water gradually, until you arrive at the texture that is similar to natural yoghurt.
- Heat the oil in a pan (it should be around 180-190°C consistently throughout cooking).
- Drop large spoonfuls of the batter carefully into the hot oil, and fry turning once in a white for a minute. Don't overcrowd the pan.
- Remove the gulgule from the oil onto a paper towel-lined plate and repeat with the rest of the batter.
- Dust the top with some icing sugar. These Indian Banana Doughnuts are best served warm with a cup of tea or coffee!