Atte Ke Pue/Gulgule

Atte Ke Pue/Gulgule or Atte Ke Pude/Pooda, recipe .. deep  fried whole wheat fritters sweetened with jaggery and flavored with fennel seeds

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Atte ke Pue/Gulgule are very popular in  Northern Indian states of Uttar Pradesh Bihar and some parts of Madhya Pradesh. These made during festivals or many times for breakfast too.


Atte Ke Pue are prepared on Holi in many parts of Eastern U.P, Bihar and M.P and in western U.P these re prepared on Ahoi Ashtami which is celebrated 8 days before The Festival of Lights Deepawali/Diwali. Many families also make it in the auspicious month of Savan or Shravan.

In many parts of Eastern U.P, when a new bride enters the house after marriage ,the first food she makes in her kitchen and feeds all the family members is Pue.

Pue/Gulgule for Ahoi Ashtami

Ahoi Asthmi is  the day when mothers fast and pray for the well being of their kids. I too follow the same as followed by my mom. We fast on the day and after praying to the first star in evening sky, we break our fast, do our prayers and offer Pue  for Prasad.

Indian festivals and the ritual associated with these  are very interesting. There are days to celebrate all the holy occasions and  the relations. We worship every form of nature. Sun, moon, star, trees, winds almost all forms.  Food is a special part of every occasion. There is a special dish or spread that is always associated with the special day and these traditions are kept alive from generation to generations. Like Holi is associated with special Mawa Gujiyas, Rakshabandhan with Meethe Jave, Meethe Chawal for Basant Panchami, Zarda for Eid,  Deepawali has elaborate dishes snacks and sweets that  people prepare.

Pue has been one of my favorite festive food since I was kid. I would gobble up quite a few so my mom always made some extra for me!!  I do not have sweet tooth and like sweets that are mildly sweet.

This is also my 300th post on the blog, so a reason to celebrate with something very close to my heart, traditional and rustic the way I love my sweets!!

Atte Ke Pue vs Malpue

Lightly sweetened with jaggery Atte Ke Pue are very different from the the popular Rajasthani Malpua.

Rajasthani Malpua are made with  all purpose flour and is pancake kind. It dipped in sugar syrup and served with Rabri(thickened milk pudding flavored with cardamom) . Atte ke Pue are made with Whole Wheat Flour and sweetened with jaggery or sugar and not dipped in sugar syrup.

There are two ways of making Atte ke Pue. One is making pakodis  known as Gulgule and the other pancake way, known as Pue only. Malpua are made in pancake style only.

Atte ke Pue/Gulgule are usually eaten as it, with Rabri or Kheer. At many places in Eastern U.P(Banaras) or Bihar side pancake kind is also paired  Red chilli Pickle. We love to have as it is or with Chawal ki Kheer.

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Will cover Atte Ke Pue(pancake kind) in other post, this post I am sharing how to make Gulgule or fritters.

How to make Atte Ke Pue/Gulgule

Atte Ke Pue or Gulgule are Whole Wheat Flour. Many people add sooji/semolina also but, I don’t add it.

Making these Pue may seem easy but it a bit tricky.Many people complain that these are  hard and dense after frying, or uncooked from inside.

Keep the below points in mind and trust me you will never complain. 

  • To get soft and melt in mouth pue, beat the batter very well. It should be light, fluffy and airy. This activates the gluten in wheat flour which makes pue soft.
  • Test to check whether batter is ready fro frying. Try to pull  batter and stretch it. It should not break in middle. Just like we do window pane test for bread dough, it is something like that.
  • Always keep the batter at rest for 10-15 mins.
  • Batter will be very sticky, always wet your hands with water while dropping batter in oil.
  • Fry Pue in medium hot oil. If you fry in very hot oil these will cook from outside but inside will remain raw. Pue soak lot of oil if we fry on low temp. oil.

Preparation and Method

If you are using jaggery, dissolve jaggery in warm water.

When jaggery water mix cools down, add whole wheat flour and fennel seeds. When using jaggery powder or sugar, dissolve it in warm water or you may add directly in whole wheat flour and make batter.

Mix well lightly first, take care no lumps form.

Beat the batter very well, till light and fluffy. You will need some muscle power. You may add 1/4 tsp of baking soda to it. I do not add it.

Try to pull the batter from the container, it should not  break in between. If it breaks beat it more. It take approx. 10-15 minutes.

Keep aside the batter covered for 10-15 minutes.

When making Pue for festivals or Pooja, fry in Desi Ghee. You can fry these in any good vegetable oil also.

Test to check whether oil is hot enough for frying.. drop very tiny portion of batter in oil, it should sizzle and rise immediately.

Wet your hands lightly with water. Take small portion of batter, small than lime sized, and drop in medium hot oil.

Fry till light brown and serve hot. These taste nice even when not warm. These stay good for 1-2 days, and can be reheated in oven or Otg. Do not reheat it in microwave.

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Let’s see in detail how to make soft and spongy Atte Ke Pue/ Gulgule

Atte Ke Pue

Whole Wheat and jaggery deep fried fritters made on festivals like Holi and Ahoi Ashtami. Recipe for Atte ke Pue or Gulgule.
Prep Time15 mins
Cook Time15 mins
Batter resting time15 mins
Total Time45 mins
Course: Breakfast, Dessert
Cuisine: Indian, North India
Keyword: Jaggery recipes, whole wheat flour
Servings: 4 people
Author: Swati

Ingredients

  • 1 Cup Whole Wheat Flour/Atta
  • 1-2 tsp Fennel Seeds
  • 1/2 Cup Jaggery adjust as per your liking
  • 1/2 Cup Water add more little by little if needed
  • Oil for Frying

Instructions

  • If you are using jaggery, dissolve jaggery in warm water. When jaggery water mix cools down, add whole wheat flour and fennel seeds.
  • Mix well lightly first, take care no lumps are formed.
  • Beat the batter very well, till light and fluffy. You will need some muscle power. You may add 1/4 tsp of baking soda to it. I do not add it.
  • Try to pull the batter from the container, it should not  break in between. If it breaks beat it more. It take approx. 10-15 minutes.
  • Keep aside the batter covered for 10-15 minutes.
  • When making Pue for festivals or Pooja, these are fried in Desi Ghee. You can fry these in any good vegetable oil also.
  • Test to check whether oil is hot enough for frying.. drop very tiny portion of batter in oil, it should sizzle and rise immediately.
  • Wet your hands lightly with water. Take small portion of batter, small than lime sized, and drop in medium hot oil.
  • Fry till light brown and serve hot. These taste nice even when not warm. Stay good for 1-2 days, and can be reheated in oven or Otg. Do not reheat it in microwave.

Notes

You can use jaggery powder, coconut sugar or cane sugar also.
When using jaggery powder or sugar, dissolve it in warm water or you may add directly in whole wheat flour and make batter.

Make Atte Ke Pue and enjoy with kheer or pickles. In India It is festival time now, try these Pue  for prasad or bhog and serve to your guests. Everyone one will love these soft and fluffy whole wheat fritters.

Linking this post to Food for Feast group for the theme “Recipes with Jaggery”.

Rawa kesari with jaggery / bellada sheera

Other Jaggery based Indian desserts on the blog.. Whole Wheat Flour, Ragi and Edible Gum Ladoos, Til Patti , Moong Dal Kheer/Paitham Paruppu Payasam , Makhane Ki Panjiri , Murmura Ladoo.

 Do make this and let me know your feedback.

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

12 thoughts

  1. Gulgule with fennel seeds taste heavenly. I love that they are made with whole wheat flour and jaggery. Congratulations on your 300th post. Wishing you many more such milestones in blogging.

  2. Your post is bringing back a lot of my childhood memories. In Odisha we call it gulgula. But honestly speaking its been long I have not had this. Love the addition of jaggery here. Great share☺

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