How to Make Easy East Indian Fugias | Simple Step-by-Step

Описание: Soft, airy, mildly sweet, and beautifully golden—these traditional deep-fried delights are made with coconut milk, eggs, and flour, fermented to give that signature light and fluffy texture. In this video, I show you the step-by-step method to prepare authentic Fugias at home, along with the easy technique to shape them using your palm and a teaspoon.




FUGIAS


Ingredients

500 g plain flour / maida, sifted

2 eggs, at room temperature

Salt, to taste

½ tsp sugar

½ cup rice flour, sifted

400 ml coconut milk (Dabur coconut milk used)

200 ml lukewarm water

½ tsp sugar (additional)

1 tsp instant dry yeast

Oil, for deep frying

Method

Activate the yeast:
In a bowl, mix lukewarm water with ½ tsp sugar and 1 tsp yeast. Cover and rest for 5 minutes until frothy.

Prepare the wet mixture:
Once the yeast is activated, add 200 ml coconut milk and the 2 eggs. Whisk lightly.

Prepare the dry mixture:
In a large vessel, add the sifted maida, rice flour, salt, and ½ tsp sugar. Mix well.

Combine:
Pour the yeast mixture into the dry ingredients and start mixing.
Add the remaining 200 ml coconut milk and mix until smooth.

Ferment:
Cover the vessel and keep it in a warm place for 2 hours.

Beat the dough:
After 2 hours, beat the dough well using your hand.

Frying:
Heat enough oil in a deep pan.
Oil your palm well. Take some dough in your left palm and squeeze it out between your thumb and closed index finger (like making a fist).
Using a greased teaspoon, scoop the dough and drop it carefully into the hot oil.
Fry until golden brown.

Tips

Keep a small bowl of oil nearby; dip the teaspoon into it before each scoop.

Oil your palms well—this helps shape the fugias easily.

Oiling the spoon ensures the dough slips smoothly into the oil.


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