This is the authentic recipe for east Indian bread recipe often referred to as balloon bread. Similar to the various, these fugias is a must-have bread at any East-Indian wedding celebration or often festive dinner. It needs a bit of practice in the beginning but is a fun bread to make.
This slightly sweet bread is made with plain flour and yeast that has been fermented overnight. The fermented dough is then formed into balls and deep-fried until golden. These are delicious on their own and are perfect when served with other East-Indian curries such as vindaloo, sorpotel, khudi etc.
Unlike my instant fugias that take just 30 miuntes this recipe is made with yeast so it does need time to rise and ferment.
How to make fugias - two methods
The traditional method to make fugias is to squish the dough in the palm of your hands. The little dough that escapes between the thumb and forefinger on top forms a ball. Pinch this ball with damp hands and drop it in the hot oil.
However, that was never been my favorite method many years ago. I did eventually get the hang of it but I knew I had to find a better way for those who struggle like me. Over the year through trials and errors I have found that these two methods work well and produce perfect fugias if not better.
So if you have any young people that would love to make fugias please do share this with them. Also, I'd love to know in the comment if you do try any of these methods and if they worked as well for you as they do for me.
Method one - small cupcakes scoop
- While you can use two spoons to drop the batter into the oil. I find a small size cookie scoop does a better job.
- The dough falls into the oil easily if you dip the scoop in oil before you dip it the dough.
Method two - piping bag and scissors
- Take a large piping bag and flip it inside out. Smear the inside of the bag with cooking oil. The flip it back so the oiled side is in. (the oil helps the dough move easily)
- Place the piping bag on a tall glass. And pour the dough inside (see picture)
- Next, cut a hole about ¼ inch at the end of the piping bag
- Holding the bag over the oil, squeeze the dough out of the bag, and cut with a scissor. The dough should fall into small balls. The beginning will be weird and uneven but as you do a few you will get the hang of it.
- Continue to make the fugias in batches.
- 1 kg Plain flour, maida All-purpose flour
- 1 tsp Salt
- 1 tsp Sugar
- 3 Eggs large
- 1 cup Coconut milk
- ¼ cup Rice flour
- 1 tbsp Yeast Fresh
- 1 ltr Cooking oil for deep frying
Make Fugias Batter
- Add flour in a bowl with salt, sugar, rice flour - mix to combine
- Combine eggs, coconut juice, and yeast - mix well to combine
- Add liquid ingredients to the dry ingredients
- Combine well - knead for three minutes.
- This is not a stiff dough. The dough will be loose and sticky.
- Cover with a damp towel and rest for at least 2 hours or overnight (traditionally this dough is kept to prove and ferment overnight)
Deep fry Fugias
- Pour 1-liter oil in a deep pan for deep frying
- The traditional method to make fugias is to squish the dough in the palm of your hands. The little dough that escapes between the thumb and forefinger on top forms a ball. Pinch this ball with damp hands and drop it in the hot oil.
- Fry them in batches until lightly golden.
- Remove onto a paper towel with a perforated spoon.
- Continue until all dough is used up.
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