Fugia Or Fugiyas Recipe, Easy East Indian (Mumbaikar) Style Fugias Recipe.

Fugias is an authentic dish of our East Indian (Mumbaikar) culture. It is served during wedding or any party occasion, fugias are most important and signature dish counted in the East Indian menu. Fugias are prepared all the days of wedding.

Tasty, yummy and authentic. It is also prepared during festive occasion in East Indian families.

These golden delicious balls we call fugias are still a much sought after delicacy.Enjoy these with Sorpatel, Indal (Vindaloo) or just drop fugia into a bowl of hot tea and spoon them into your mouth.

Step By Step Method   

1. In a bowl take maida, beaten eggs, ghee, salt, coconut milk and combine the mixture all together.    

2. In a small bowl take sugar, yeast and lukewarm water and keep for five minutes till turns to  smooth paste, now add this yeast mixture to the maida.

3.  Add luke warm water and knead it till all merge together and no lumps should remain in the mixture and flour should be thick and light enough to form balls.

4. After four hour or depends upon the climate weather summer or winter, the mixture should rise in the following picture given, if it rises means the fugias are ready to fry.

5. Heat oil in a deep vessel (kadai).

6. Put the balls in, formed by grasping dough with the left hand and squeezing it through the thumb and the fore fingers and pop it out in hot oil, and deep fry the fugias or take a round shape tea spoon or any tea spoon but than your shape will not be exact round but don’t worry taste will be same just go ahead.

7. Pop it out in hot oil.

8. Deep fry the fugias.

9. Fry the fugias till golden brown.

 10. Remove with a perforated spoon in a strainer or absorbent paper to drain off the excess oil.

11. Serve the fugias with curries or can also be served along with hot cup of tea.

Preparation Time: 15 minutes + 4 hour (for fermentation)
Cooking Time: 20 minutes
Serves: 9-10

Ingredients :

• 1 kg  maida (refine flour)
• pinch salt
• 2 tbsp ghee
• 3 tbsp rice flour
• juice of 1 small coconut (or approx 1/2 litre milk)
• 3 eggs
• 3 tbsp sugar (or as per taste)
• 1 tbsp fresh/dry yeast (soak the yeast in 3 tbsp lukewarm hot water for five minutes or till smooth paste)
• oil for deep frying

Method : 

1. Mix the maida well with coconut juice, salt, rice flour, ghee and add the beaten eggs.
2. Take lukewarm water in a cup, add sugar and yeast keep for five minutes and then add to the maida mixture.
3. Add luke warm water and knead it till all merge together and no lumps should remain in the mixture and flour should be thick and light enough to form balls. 
4. Leave to rise for few hours at least four hour.
5. Heat oil in a deep vessel (kadai), put the balls in, formed by grasping dough with the left hand and squeezing it through the thumb and the fore fingers and pop it out in hot oil, and deep fry the fugias or take a round shape tea spoon or any tea spoon but than your shape will not be exact round but don’t worry taste will be same just go ahead.
6. Fry the fugias till golden brown and remove with a perforated spoon in a strainer or absorbent paper to drain off the excess oil.
7. Serve the fugias with curries or can also be served along with hot cup of tea.

Notes:

• Knead the mixture in night if the quantity of fugais are more, leave it overnight to rise well. 
• During summer the mixture rises up faster, due to heat, compared to winter.
• Do not heat oil more, or the fugias will turn dark and will remain uncooked from inside.
• Coconut milk is optional.

Tags:
Indian recipe, East Indian recipe (Mumbai).

Author:
Mrs Smiley. B. Sarabical.