Unlike the traditional East-Indian Fugias made with yeast that takes hours, these instant fugias are instantly made in less than 30 minutes. Today, I share with you two new methods to fry these too.
Have you tried traditional fugias, they are also called balloon bread. Very popular during East-Indian weddings and festive occasions. I can't remember a Christmas, Easter, or Thanksgiving when we didn't have fugias on the table along with Vindaloo, Sorpotel, Khudi, and Varias
Very soon you will become a huge fan of these fugias. I make these so often these days because they are so simple and easy to make but also you can't just eat one, or two, or three..!!
How to make fugias - two methods
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.
Frequently asked questions
Fugias are best eaten fresh the day they are made. However, they can be kept at room temperature for 2 to 3 days. You can also keep them in the fridge for up to a week.
Place the fugias in a bowl, top it with a damp paper towel, and heat in the microwave for a minute for more on high. The steam created by the paper towel refreshes them and makes them fresh.
Any flavorless cooking oil that has a high smoking point will work. I like to use canola or sunflower oil. Grapeseed oil works just as well. Do not use olive oil because apart from the strong flavor olive oil should not be heated at high temperatures for deep frying.
Absolutely! freeze them for up to a month or more but no more than 3 to 4 months.
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- Mixing bowl
- Slotted spoon
- 1¾ cups (415 ml) Yogurt
- 1 teaspoon Sugar
- 2 Egg
- ½ teaspoon Salt
- 3 cups (375 g) All-purpose flour
- 2 teaspoon Baking powder
- 1 l Cooking oil
- In a bowl, combine the yogurt, sugar, egg.
- Then, add the flour, baking powder, and salt. Combine wellPro tip - make sure there are no dry pockets of flour. Use a spatula and mix thoroughly.
- Let the dough rest for 10 minutes while you heat the oil.
- Heat the oil in a deep frying pan. Not too hot, you want the balls to rise up in less than 30 seconds. I use a thermometer and keep the oil between 325°F to 350°F (or 160°C to 175°C).Pro tip - If the oil is too hot the fugias will become too dark.
- 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.
- Above, I have given you a few non-traditional methods to make these fugias. If you are new to making fugias or are not comfortable with the traditional method. Perhaps you may like to try these.
- 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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Kiran Avinash Pinto
I was looking for this recipe on Google for long but today got the right recipe my 15 months daughter loves fugias too much as I'm not East Indian but my in-laws are so when ever I go to my in-laws house my daughter get to eat this delicious fugias now I will learn the recipes from your blog....
Thanks a lot for yummy recipes...
Thank you, Kiran. If you try my recipe let me know how it was. Thanks for the lovely feedback
Jude and Bibiyan Pereira
Just come across your recipes… instant fugias,
we are East Indians from Thane in Bombay, living in Aberdeen, Scotland
Hey Jude. Nice to meet you. I hope you enjoy this recipe.