My brother was always the dessert person among the two of us. If mummy would let him he’d just live on mithais. I on the other hand never had a sweet tooth growing up. Aloo chaat and samosas were better loved friends of mine. Except for a few pet dishes I tried to stay away from anything sweet. Although inspite of NOT being a dessert person I still was a huge fan of Gulgule, a lightly sweet doughnut made mainly by mixing flour, a sweetener either jaggery or sugar, milk and sometimes fennel seeds. Its deep fried yet light and pillowy, light crunch on the outside and soft “doughnuty” on the inside. I loved it as a kid.
Now when I cook for my kids, its obvious to go back in time and bring back some of those favorite recipes. Sometimes the kiddos shoot some down and sometimes some become a hit with them. Gulgule or “Banana Bread Fritter” as the little one gave the name is one such recipe from my childhood which is a hit in my household even today. I pack these in their lunchbox, make them for breakfast and serve them as an after school snack. Never heard a complain! The ingredients to these fritters are very similar to that of a Banana Raisin Bread so the butterfly started calling them Banana Bread Fritters and hence the name.
1 overripe banana
1 cup whole wheat flour (or durum aata)
1/4 cup raisins (any variety works)
1/4 cup sugar
1/2 teaspoon caradmom powder (crushed cardamom seeds work great)
1 cup milk (approx.)
1 teaspoon fruit salt (optional)
Oil for deep frying
Peel and mash banana. Make sure there are no lumps.
Stir in flour, raisin, sugar and cardamom. Whisk in milk. Make a smooth batter (similar to pancake batter). Cover and let it rest for 15- 20 minutes.
Stir in fruit salt.
Heat oil for deep frying. Using a spoon or small scoop, carefully drop small dollops of batter, approx. 1 tablespoon in hot oil. Do not overcrowd.
Fry on both side until the gulgula or fritter is golden brown.
Strain the fritters out of the oil and transfer into a dish lines with paper towel to get rid of extra oil.
Lightly sprinkle powdered sugar on on top and serve warm with milk or chai.