Fugeas (Fried Bread)

Ingredients

• 10 g yeast + 300 ml water or 300 ml toddy

• 1 tbsp sugar

• 250 g husked, split black gram flour or urad dal

• 250 g rice flour

• 250 g refined flour/maida

• 2 eggs, lightly beaten

• 450 ml ghee/oil

Method

Sift the flours into a bowl.

Mix the flour well with the remaining ingredients, except ghee/oil. Leave the dough overnight to rise if using toddy, or mix it with yeast and let it stand for 1-2 hours.

Knead the dough again.

Take a handful of dough and squeezing it through the thumb and forefinger, pluck out marble-sized balls with the other hand.

In a wok, heat ghee/oil and fry fugeas over low to moderate heat, in batches if necessary, till golden brown.

Remove and place on a paper-lined colander to let excess oil drain off.