Atte Ke Pue/Gulgule for Ahoi Ashtami Recipe
Atte Ke Pue/Gulgule or Atte Ke Pude/Pooda, recipe .. deep fried whole wheat fritters sweetened with jaggery and flavored with fennel seeds. Traditional Indian dessert enjoyed for breakfast/tea time and made especially on the occasion of Ahoi Ashtami.
Check out my detailed post on How to make Atte Ke Pue, with step wise pics and video tutorial
What are Atte Ke Pue
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 Saavan or Shravan.
In many parts of Eastern U.P, when a new bride enters the house after marriage ,this is the first food she makes in her kitchen and feeds all the family members is Pue. This custom is considered very special and auspicious to start newly weds life.
Pue/Gulgule for Ahoi Ashtami
What is 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 festivals 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!!
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 is 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.
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 become hard and dense after frying or remain 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 for 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. Or, drop the batter and it should fall like a ribbon without breaking.
- 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.
Keep the batter covered for 15-20 mins.
Beat the batter very well, till light and fluffy. You will need some muscle power. You can 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 Gulgule/Pue for festivals or Pooja, fry in Desi Ghee. You can fry these in any good vegetable oil also. Avoid mustard oil for frying Pue.
Test to check whether oil is hot enough for frying.. drop very tiny portion of batter in oil, it should sizzle and slowly rise.
Wet your hands lightly with water. Take small portion of batter, small than lime sized, and drop in medium hot oil and then floats at the top.
Fry till light brown and serve hot. These taste nice even when not warm.
Storing and Reheating
You can refrigerate Pue in an airtight container.
Stays good for 2-3 days when refrigerated.
Reheat in an oven on preheat mode /air fryer at 200C for 2-3 mins.. I avoid reheating these in microwave as pues turn hard and chewy.
You can reheat on preheat mode in microwave convection oven.
Recipe Card how to make soft and spongy Atte Ke Pue/ Gulgule
Atte Ke Pue
- 1 Cup Whole Wheat Flour/Atta
- 1-2 tsp Fennel Seeds
- 1/2 Cup Jaggery adjust as per your liking
- 1 Cup Water add more little by little if needed
- Oil for Frying
- If you are using jaggery, dissolve jaggery in warm water.1/2 Cup Jaggery, 1 Cup Water
- When jaggery water mix cools down, add whole wheat flour and fennel seeds.1 Cup Whole Wheat Flour/Atta, 1-2 tsp 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.
- Heat oil in a kadhai or pan for frying.Oil for Frying
- 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.
Make Atte Ke Pue/Gulgule 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.
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