Traditional Fugias

This is the authentic recipe for east Indian bread recipe often referred to as balloon bread. Similar to the varias, these fugias are a must-have bread at any East-Indian wedding celebration or festive dinner. It needs a bit of practice in the beginning but is a fun bread to make.

Course Bread

Cuisine Indian

Keyword Fugias

Prep Time 10

Cook Time 20

Resting Time 2

Total Time 2 30

Servings

Calories 448kcal

Ingredients

2 lbs Plain flour, maida All-purpose flour
1 tbsp Yeast Fresh
1 tsp Sugar
3 Eggs large
1 cup Coconut milk
1/4 cup Rice flour
4 cups Cooking oil for deep frying
1 tsp Salt

US Customary - Metric

Instructions

Fugias Batter

Dry ingredients - In a large bowl combine the flour with salt, sugar, rice flour. Use a whisk to combine well.
Pro tip - use a large bowl about 4 times the size of the dough to allow the dough to rise.
Wet ingredients - In a separate bowl, combine the eggs, coconut juice, and yeast. Use a whisk to ensure there are no lumps.
Next, add the liquid ingredients to the dry ingredients. Combine well and knead for three minutes.
Unlike bread, this is not a stiff dough, instead, the dough will be loose and sticky, similar to batter consistency.
Pro tip - we do want a loose sticky, batter, consistency dough so do not add flour.
Cover with a damp towel and rest for at least 2 hours or overnight
Pro tip - traditionally this dough is kept to prove and ferment overnight. This develops the yeast and adds a wonderful flavor. If possible leave to prove overnight.

Deep fry Fugias

Pour oil into a deep pan or deep fryer. The oil should be hot about 325°F to 350°F (or 160°C - 175°C)
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.
Pro tip - if you are new to making fugias I have given two other methods in the post that you may like to try.
Fry them in batches until lightly golden. Remove onto a paper towel with a perforated spoon.
Continue until all dough is used up.

Nutrition