East Indian Fugia / Foogyas

FUGIA / FUGIYAS / FUGYAS / FOOGYAS / FUGEA

Posted By Joanna D'souza 
 
Fugias is an East Indian Bread a favourite amoung all East Indians you will find it in every East Indian Homes No Wedding or Religious Festival is complete without Fugias   Its fun to watch it at East Indians Wedding when all ladies sit to knead this , Sometimes men do help in kneading the dough as you really got to beat hard and the quantity made is massive during wedding the dough is Kneaded late night and left to rise till morning

Then next morning its fried , But when made for home the quantity is lesser and its left to ferment just for 2 to 3 hours , They are so soft that they just melt in your mouth ,

Making Fugias needs special Techniques but you master it with time

Favourite amoung kids and loved by elders as well it can be eaten any time taste great with meat curries or munch with tea  , Fugias with Vindaloo and Sarapatel are great combination

Ingredients Required :

 

1 kg Maida

Little bit of Salt to taste

1-2 Teaspoon of Sugar

2 Eggs

Juice of 1 Small Coconut

1 Tablespoon Ghee ( 50 gms )

1 levelled Tablespoon Fresh instant Yeast

You can even Add 1 cup of Fresh Toddy For fermentation purpose and better results

1 liter Cooking Oil for deep frying

Method Of Fermenting The Dough :

Take a large Mixing bowl

Beat egg until frothy

Add little bit of Milk to it

Add Coconut Milk to it

Then add Fresh Instant Yeast to it

Add bit of Salt and bit of Sugar

Then add the Ghee

All this pour over the Maida and  knead well

Flour should be thick and light enough to form a ball

Keep covered for 2 to 3 hour in a warm place for the flour to ferment check if the flour has risen

If the flour has not risen keep covered till the flour has risen well

 

Method Of Deep Frying :

Take enough oil in Deep frying Kadhai

When the Oil is hot start making dough balls by grasping dough with the left ✋ hand and squeeze it through the thump and fore finger get these dough balls popping out and frying them in large batches in hot oil when light golden brown

Remove with proferated spoon or ladle and place it in straw basket or Proferated Rice strainer vessel to drain of the excess oil

Serve these Fugias Hot especially with Mutton Stew, Chicken Curry or Pork Roast