My Mum's recipe is to also use fresh cream of milk and 1 cup of warm milk when mixing the batter. Mum passed away last year but I have been making fugeas and sorpotel and vindaloo on Feast days here in Melbourne
Collen, I am sure your Mum's fugias must be very tasty. I will try with milk too. We add coconut milk sometimes. Glad that you are keeping our tradition alive with your cooking. Welcome to my channel. God bless ❤️
Your silent style of making the fugias is superb. You are also practical. I like your fugias the best of all the recipes I've seen. Your the ultimate. You truly deserve an award for your no fuss recipe.
Thank you so much Ma'am, my nana had memory loss so she didn't get to teach my mama a lot of East Indian dishes. I'm planning to make this tomorrow and suprise them. I'm so happy to find people ready to share their family traditional recipe, I too am half east Indian and half Goan. I would love to in the future be able to cook all this lovely dishes for my future husband and children. Would be nice to pass on the tradition. So happy to find such an easy and explained so beautifully video. Will try it tomorrow and let you know their reaction. Hopefully I don't mess it up!
@@FlavoursbyAR mama made sorpotel today. I actually didn't have measuring cups at home so didn't know measurements. Will get some form the bakery tomorrow. But we brought pav from the shop and a packet of fugiyas of 30 rs the lady sold it to us where just 12 came. Not to big, but I'm excited to try this. It makes so much and I know it will make everyone happy at home
Do try out the fugias, watch the video carefully. Break all the lumps in the batter and make a smooth batter but not too thin. Wet your fingers well n pick up the fugia and drop in oil. When dropping the fugias in oil reduce the flame and then increase to High and medium. If you need any more clarifications, I'll be glad to help.
Thanks for this recipe. I have seen many recipe n wanted to try. But yr recipe gvs me confidence as it looks easy for doing the fugiyo balls. Hopefully I can get it done. I m Mangalorean but staying in East Indian community n friends have eaten it. N always loved it. Thanks once again. I always believe food has no boundaries n indian food world 🌎 is too vast. 😀
The East Indians are a community of Catholics who are the original inhabitants of Mumbai. They have derived the name from the East India Company of the British. They speak Marathi as well as English. Their Marathi is a mixture of pure Marathi and Portuguese.
Being Goan Fugias are not part of our culinary table. So I rush wherever Fugias are sold at church stalls, because they get sold out very fast. Last week for my parish feast the Fugias lasted at the stalls for just the first mass on Sunday morning and people attending later masses were disappointed. So I vowed to myself I'd learn to make them having always wanted to learn to do so. Thank you.
Hi Julius... Nice to know that you love Fugias. Do try out a small batch and you'll surely get them right. Don't hesitate to contact me in case of any doubts. Thank you and welcome to my channel ☺️
@@Anitarodrigues92 Thanks So much. Just in time , as my garam masala is over. Will check your recipe and definitely prepare it for sure. Thanks again. Will await your Vindaloo Masala
Hi Freda, there's no need to store fugias in the fridge you can keep them in your bread box or basket. Next day, microwave them for 30 secs before serving. Do try and let me know how they turned out.
For the yeast mixture: 1/2 cup warm water 1 tbsp sugar 1/2 tsp Active Dry Yeast For the Fugia Batter 1/4 kg maida/AP flour (2 cups) 1/2 cup whole wheat flour (optional) 2 tbsps granulated sugar 1/2 tsp salt 1 Egg Oil for frying
Hi Molly, this is an East Indian traditional recipe. You can eat these fugias with pork vindaloo, sorpotel, chicken curry and so on or simply enjoy this with a cup of tea. Thanks for watching
Did not get an opportunity to weigh the Fugias bcoz they just vanish when they come out of hot oil. But considering the weight of flour, I presume - approx 800 to 900 grams.
Hi Reiner, you can use a spoon. First wet the spoon and scoop the batter and then with the help of another spoon drop the batter in hot oil. You can try this, it works fine.
Show the yeast packet and how much did you use the dry active yeast because I used blue active dry yeast in 3 cubs of maida and I had to throw all the fugias because no one ate I put full packet of 25 gms all East Indian fugias recepes no one shows the Yeast name and proper quantity of yeast I wasted my money labour and time sorry not blaming anyone
Exactly the salt proportion was shown b4 the yeast and the sugar proportion after the yeast. Anita please send the measurement of the yeast or else the fugia will turn hard. Thank you
@@daisymenezes2151 Add only 1 teaspoon of Active Dry Yeast. Don't add more yeast it will taste weird. we add sugar to activate the yeast. Also, add salt and add sugar to sweeten the batter. You will get active dry yeast at Crawford market. They are in the form of granules. I haven't used Blue Bird yeast so cannot comment. Start making the fugias only when the batter rises well or else they will turn hard. Do let me know if you have any additional queries.
Show the yeast packet and how much did you use the dry active yeast because I used blue active dry yeast in 3 cubs of maida and I had to throw all the fugias because no one ate I put full packet of 25 gms all East Indian fugias recepes no one shows the Yeast name and proper quantity of yeast I wasted my money labour and time sorry not blaming anyone
Hi Mackmilan, which recipe did you use for your fugias. 25 gms yeast in 3 cups of maida is way too much. If you have watched my video patiently, you will notice that I used only 1 teaspoon of Active Dry Yeast for 4 cups maida + 1 cup whole wheat atta. As for the Active Dry Yeast, you can use any brand. These come in tiny white granules and is easily available on Amazon. If you are in Mumbai you can get this at Continental Stores, Crawford Market. Better luck next time, don't lose heart.
You really made me laugh.All Eastindian ladies have a knack to do these Fugias. My mother, eldest Sister, Eldest Sisinlaw my Aunt, all were very smart n clever in preparing Eastindian food. Sorry to say,.they all are no more and I really miss all great food they prepared in simple way, but damn tasty. Bcoz they were there, I had never taken interest in preparing certain food n fugias. But seeing.this video, I shl try. If u bring from.out, I find they are never tasty, than what n how u prepare at home.
