East Indian Fugias (Traditional Fermented Fried Bread)

Fugias are a lightly sweet, fluffy fried bread traditionally made by the East Indian Catholic community of the Mumbai region. They’re often served with curries, sorpotel, or festive meals.

Ingredients

• 4 cups all-purpose flour
• 1 tsp active dry yeast
• 1 tsp sugar (for activating yeast)
• 2 tbsp sugar
• 1 tsp salt
• 1 cup coconut milk, lukewarm
• ½–¾ cup warm water (as needed)
• 1 egg (optional, for extra softness)
• Oil for deep frying

Instructions

1. Activate the Yeast

1. Mix yeast, 1 tsp sugar, and ¼ cup warm water.
2. Let stand for 5–10 minutes until frothy.

2. Make the Dough

1. In a large bowl, combine flour, 2 tbsp sugar, and salt.
2. Add the activated yeast, coconut milk, and egg (if using).
3. Mix and knead, adding warm water as needed, until you have a soft, smooth dough.
4. Knead for about 8–10 minutes.

3. Let It Rise

1. Place the dough in a lightly oiled bowl.
2. Cover and leave in a warm place for 1½–2 hours, or until doubled in size.

4. Shape the Fugias

1. Punch down the dough.
2. Divide into small lemon-sized balls.
3. Cover and rest for another 15–20 minutes.

5. Fry

1. Heat oil to about 350°F (175°C).
2. Flatten each ball slightly with your fingers.
3. Fry a few at a time, gently pressing them under the oil with a slotted spoon to help them puff.
4. Turn once and fry until golden brown on both sides.
5. Drain on paper towels.

Serving Suggestions

Serve warm with:

• Sorpotel
• Mutton curry
• Chicken vindaloo
• Sweet tea or coffee for breakfast

Tips

• The dough should be softer than bread dough; this helps create a light, airy interior.
• Coconut milk gives fugias their traditional flavor and tenderness.
• If your kitchen is cool, allow extra rising time.

Yield: About 18–24 fugias.