Fugias are made during Easter, Christmas and other important events like weddings, etc., by the East Indian community of India. It is a popular recipe, which is traditionally served with curries like chicken, pork or beef.
- 2 cups All purpose flour(unsifted)
- 1/2 cup whole wheat flour sifted
- 1 beaten egg
- 7.5 tbsps Sugar(3 tbsps per cup)
- 1.5 tsps Yeast in 1 cup warm water
- 200 ml canned Coconut Milk
- Pinch of salt
- Add extra Milk or Coconut Milk if required
- In 1 cup of warm water add 1.5 tsps of yeast with a pinch of sugar and leave it asidefor about 15–30 mins to froth.
- Add 2 cups of all purpose flour and 1/2 cup of sifted whole wheat flour.
- Mix all the liquid ingredients together - egg, the yeast mixture and 200 ml of canned coconut milk.
- Add the flour one tablespoon at a time and 3 tablespoons of sugar per cup ie 7.5 tablespoons of sugar.
- Ensure to scrape the bowl in between and once all your batter is mixed, add a pinch of Salt.
- If your dough mixture looks a bit dry, add little bit of milk.Leave it in a warm place to rise for 1 hour
- Prepare everything before you start – the batter, a large bowl of water, big enough to dip your fingers in, a tray with layers of kitchen towel, a hand towel and a slotted spoon. If you’re right handed, make sure to wet your fingers on your right hand and vice versa ifyou’re left handed.
- Grab the dough, release with your wet fingers and drop into the dough. Make sure that you keep wetting your fingers, if they get dry, the dough ball with stretchwhen you try to release it.
- Keep those fugiyas moving in the oil so they cool uniformly. Drain the Fugiyas on some kitchen towel to remove the excess oil.