|Nutritional Guidelines (per serving)|
|Servings: Makes approximately 30 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Looking for a new way to enjoy bananas or getting into Indian cuisine? Gulgulas, or Indian banana fritters, are the perfect use for overripe bananas which would otherwise get tossed in the garbage, just like you'd use for banana bread.
Here's a tip if you have overripe bananas and aren't ready to make the Gulgulas: cover them in plastic wrap and freeze them. Then just take them out when you're ready to make the Indian banana fritters.
The fried nature of this meal doesn't make it an everyday dish, but it can be a treat for special occasions.
- 2 overripe bananas (mashed into a smooth paste)
- 1/2 cup caster sugar
- 1 teaspoon saunf/fennel seeds
- 1 egg
- 1 teaspoon vanilla essence
- A pinch of cinnamon
- 1/2 to 1 cup of milk (whole or skim)
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- Vegetable oil for frying (or canola or sunflower oil)
In a large bowl, mix together the mashed bananas, sugar, saunf, egg, vanilla essence, cinnamon, and milk. Stir to blend everything well, making sure the sugar dissolves completely.
Mix together the whole wheat flour and baking powder in a separate bowl.
Using a whisk, slowly and a little at a time, add the whole wheat flour mixture to the banana-egg-milk mixture. Mix well to ensure there are no lumps or as few as you can manage. You want to end up with a batter that is really thick. You might need a little more whole wheat flour to achieve this consistency.
Heat the cooking oil in a frying pan on medium heat. You will know the oil is heated to the temperature you need to deep-fry the Gulgulas when you drop a tiny bit of batter into it and the batter floats up to the surface but does not change color yet.
When the oil is ready, use a tablespoon to scoop up and drop a spoonful of batter into the hot oil. Do not overcrowd the pan as the Gulgulas will stick to each other and get damaged.
Use a slotted spoon to turn the fritters every now and then. Fry until they are golden all over. Then drain using a slotted spoon and place on kitchen paper towel to remove most of the oil.
Serve while still hot with a steaming cup of masala chai.
Tip: For another little bit of decadence, dust the Gulgulas with confectioner's sugar before serving.