Rustic Banana and Apple Doughnuts -Gulgulay

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Banana and Apple Doughnuts
We have definitely entered Fall with a chilly beginning, thanks to an almost hurricane, reaching us all running for comfort foods. School days almost always guarantee an abundance of a few well ripened bananas here and there. I was tired of making banana bread, and sidestepped my favorite recipe and suddenly remembered this sweet treat that I had encountered on one of my visits to India. It was something that my husband’s aunt put together in practically minutes, to serve with a hot cup of tea. There is more to tea in India than just masala or spiced tea it is a culture and a bona fide meal. Strictly speaking, a lot of what we have learnt to enjoy on the Indian restaurant menus as appetizers are really tea time treats that is what snacks are reserved for. I shall save that for another day, maybe revive and broaden the horizons of my samosa trail, there are so many interesting candidates for that exercise don’t you think?

 Spiced Banana and Apple Doughnuts

So back to these doughnut treats, they are an adaptation of what is called Gulgulay, essentially a fun sounding name for a mixed up fried batter. Usually made with bananas, I have added some green apples and cider to round out the flavors. Make sure that you eat them hot and crisp maybe dusted with some powdered sugar and you shall love the warm spicy crisp goodness of simplicity. Add a nice spiced cup of tea or hot cider to the mix and you will not regret it, the only thing I will stress again, that they will not taste quite so good if made ahead.  Actually speaking of tea, you might want to check out these spicy pumpkin fritters that I made over the weekend as well.

But, this evening peek around for that old banana, and try something new. I have flavored these doughnuts with freshly powdered cardamom and fennel seeds, feel free to experiment with cinnamon or any other spice that you think works, pumpkin pie spice, nutmeg, essentially the possibilities are endless. With the cold weather upon us, it certainly is time to welcome all those spices, hopefully this column with offer you some inspiration.

Rustic Banana and Apple Doughnuts -Gulgulay

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A delightful rustic Indian banana and apple doughnut, delicately seasoned with cardamom and fennel.

Ingredients

  • 3/4 cup all purpose flour
  • 1/4 cup rice flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup yogurt
  • 1 ripe banana well mashed
  • 1 medium sized Granny Smith or other tart apple, finely diced
  • 1/2 cup brown sugar (can be more to taste)
  • 1/4 teaspoon powdered cardamom
  • 1/2 teaspoon fennel seeds
  • 1/4 cup cider
  • Canola oil for frying
  • Powdered Sugar for dusting

Instructions

  1. In a mixing bowl sift in the all-purpose flour and the rice flour and add in the yogurt and ripe banana and mix well.
  2. Add in the diced apple, brown sugar, powdered cardamom, fennel seeds and just enough cider to make the dough smooth and workable. It should be the consistency of cake batter.
  3. In a medium sized cast iron skillet or wok, add enough canola oil for shallow frying about 3/4 cup for a 8 inch skillet, and heat until smoking.
  4. Reduce the heat to medium low and drop tablespoons of the batter, the mixture should bob, sink and then rise to the top in about a minute, turn and cook until golden and crisp on both sides.
  5. Remove with a slotted spoon and drain on paper towels.Continue until all the batter is used up.
  6. Serve dusted with powdered sugar.
http://food.lohudblogs.com/2015/10/05/rustic-banana-and-apple-doughnuts-gulgulay/

 

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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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