Vegan Gulha ( vegan "fish" balls)

 

Gulha is probably one of the most beloved local snacks of all time. Loved by almost everyone of all ages. I made these using the banana blossom that I prepared earlier and these were a hit or rather no one noticed the fish was missing.

If you don't have access to fresh banana blossom use the canned ones, chop them up and drain them well before using them. Canned young jackfruit might also work.

Recipe: Vegan Gulha

Ingredients:

For the filling :

• 1/2 cup precooked and prepared banana blossom 
• 1/3 cup freshly grated coconut
• 1/2 a medium onion or 1 small one
• 1/4 piece scotch bonnet or use less if you are not a fan of too much spice or a bit more for more heat.
• 1/2 inch piece of ginger grated
• 8 curry leaves, finely sliced
• 1/4 tsp turmeric powder
• juice of 1/2 lime, about a teaspoon otherwise the mixture becomes too wet.
• salt

For the dough:

• 1 1/4 cups plain flour plus extra 2 tbsp for dusting
• 3 tbsp freshly grated coconut
• 1 tbsp vegetable oil
• 1/2 tsp salt
• Water to make dough
  
  
• oil for deep frying

Directions

Prepare the dough: 

1. Sift the flour into a large bowl and mix in the salt and grated coconut. If you can't find grated coconut, you can just leave it out. 
2. Make a well in the centre and add the oil and enough water to make a dough. 
3. Gradually add water while mixing, using tepid water with a hint of warmth. Knead the mixture to form a smooth dough. Cover the dough with a damp cloth and let it rest for 15 minutes. 

Make the filling:

1. First, thinly slice the onions and place them in a medium bowl. Squeeze the lime and add a pinch of salt to the onions. Use your fingers to scrunch the onion slices, releasing their juices and causing them to soften. 
2. Next, add the scotch bonnet, curry leaves, turmeric powder, and grated ginger, and mix well. Then, stir in the banana blossom and coconut, mixing gently. Finally, taste the mixture and adjust the salt to your liking.

Shaping the gulha:

1.  Divide the dough into small balls, about 10-12 in total.
2.  Take a dough ball and make a well in the center to add the filling.
3.  Fill the well with about a spoonful of filling, then bring the sides of the dough in and shape it into a ball, ensuring that the filling is well encased inside. Repeat with the rest of the dough.
4. Once all the gulha are prepared, heat oil for deep frying over medium-high heat. Once the oil is hot, reduce the heat to low and carefully drop some gulha into the hot oil. Fry until they turn dark golden brown. It's important to maintain a low heat for a crunchy dough.
5. Remove the fried gulha and drain them on a colander or kitchen paper. Fry the remaining gulha in batches.

Additionally, you can air fry the gulha. Just drizzle a few tablespoons of oil ( a friend of mine who owns an air fryer gave me this tip) and place them in the air fryer.