Fihunu Atta Fuh Gulha

While all types of hedhikaa are super delicious to have as a snack, it can get quite unhealthy as most are deep fried. So, here we have a healthier version of one of our favourite hedhikaa, gulha. It is made with whole wheat flour and baked in the oven instead of deep frying.

For this recipe, we have used the Aashirvaad Whole Wheat Flour, provided to us by one of our partners, Standard & Origin (S&O). Aashirvaad Whole Wheat Flour is a 100% pure stoned milled flour that is tasty and nutritious. It retains the right amount of moisture while kneading the dough, yielding soft and fluffy paratha and roti.

If you can’t find Aashirvaad Whole Wheat Flour from a shop near you, contact 301 5533 or 301 5522.

Serving size: 21 to 22 gulha

Ingredients:  

For the filling

• 1 small thinly sliced onion
• 2 ½ tsp lime juice (or to taste)
• 3 thinly sliced curry leaves
• ½ tsp grated ginger
• 1 tsp thinly sliced scotch bonnet (or to taste)
• 1/4 + 1/8 tsp salt (or to taste)
• ¼ tsp turmeric powder
• ½ cup grated coconut
• 1 can tuna in brine (drained)

For the dough

• 1 cup + 2 tbsp Aashirvaad Whole Wheat Flour
• ¼ tsp salt
• 1 ½ tsp olive oil
• 7-9 tbsp warm water
• 1 tbsp olive oil (for brushing on the gulha)

Instructions:

1. In to a large bowl, add 1 small thinly sliced onion, 2 ½ tsp lime juice (or to taste), 3 thinly sliced curry leaves, ½ tsp grated ginger, 1 tsp thinly sliced scotch bonnet (or to taste), 1/4 +1/8 tsp salt (or to taste), and ¼ tsp turmeric powder.
2. Then, using your fingers, squeeze and squash the onion until the onion slices feel soft and they’ve released their juices. Now add in ½ cup grated coconut and give it another good mixing.
3. Finally, add 1 can tuna in brine (drained). Make sure you drain the tuna well before you add it, and mix everything together really well.
4. Make little balls (around 1-inch small) from the mixture by rolling portions of the mixture between your palms. We were able to make around 21 to 22 balls. Set this aside.
5. To make the dough, in a bowl mix together 1 cup + 2 tbsp Aashirvaad Whole Wheat Flour and ¼ tsp salt using a large spoon. Then add 1 ½ tbsp olive oil and mix again.
6. Gradually, add 7-9 tbsp warm water, while mixing with the spoon. Halfway through, start kneading the dough using your hand, so you can feel if the dough is too dry or sticky. We were able to get our dough smooth and nice with 8 tbsp of water, but it might be different for you. Alternatively, if the dough is too sticky, add a couple tbsp dry flour. Just make sure the dough is easy to mould and pliable.
7. Make 21 to 22 equal balls with dough (depending on how much tuna balls you have). Then, take one ball and using your fingers, flatten it out a bit into the shape of a cup or a very tiny bowl.
8. Place one of the tuna balls in the centre of the piece of dough. Then close it down and roll it into a ball, then flatten the ball slightly between your palms. Make sure there are no gaps or places where the tuna mixture is showing. Repeat until you run out of dough and tuna mixture.
9. Line a flat large baking tray with baking paper (we used an 11.5-inch by 9.9-inch tray). Arrange the gulha on the baking sheet, leaving some space in between each. Add 1 tbsp olive oil to a small bowl, dip a pastry brush and lightly brush each gulha with some olive oil.
10. Preheat the oven at 210 degrees for 10 minutes. Then bake the gulha for 35 minutes at 210 degrees Celsius or until fully cooked through. Then keep them on the top rack of the oven and bake for another 5 minutes or until deep golden in colour.