Instant Fugias

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.

Course Bread

Cuisine East-Indian, Indian

Keyword baloon bread, bread, Fugias

Prep Time 5

Cook Time 10

Resting time 10

Total Time 25

Servings servings

Calories 599kcal

Cost $10

Equipment

Mixing bowl
Slotted spoon
Skillet

Ingredients

1¾ cups Yogurt
1 tsp Sugar
2 Egg
½ tsp Salt
3 cups All-purpose flour
2 tsp Baking powder

Frying

1 l Cooking oil

US Customary - Metric

Instructions

In a bowl, combine the yogurt, sugar, egg.
Then, add the flour, baking powder, and salt. Combine well
Pro 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.
Enjoy!

Nutrition