Gulha with a British Twist

Ingredients

In this British adaptation of Gulha, we have replaced the traditional tuna filling with minced beef and incorporated Worcestershire sauce and herbs to infuse it with British flavors. The use of rice flour in the dough remains the same, ensuring the dumplings retain their characteristic texture. We alse have the original recipe for Gulha, so you can check it out.

• 200g (7 oz) minced beef 200g (7 oz) minced beef
• 1/2 cup desiccated coconut 1/2 cup desiccated coconut
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon Worcestershire sauce 1 teaspoon Worcestershire sauce
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/4 teaspoon chili powder (adjust to taste) 1/4 teaspoon chili powder (adjust to taste)
• Salt, to taste Salt, to taste
• 1 cup rice flour 1 cup rice flour
• Water, as needed Water, as needed
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 16g, 7g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 15g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a mixing bowl, combine the minced beef, desiccated coconut, chopped onion, minced garlic, grated ginger, Worcestershire sauce, ground cumin, ground coriander, turmeric powder, chili powder, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   In a separate bowl, gradually add water to the rice flour while stirring continuously until a smooth dough is formed. The dough should be pliable but not sticky.
3. 3.
   Take a small portion of the dough and flatten it in the palm of your hand. Place a spoonful of the beef filling in the center and fold the dough over to enclose the filling. Pinch the edges to seal the dumpling. Repeat with the remaining dough and filling.
4. 4.
   Heat vegetable oil in a deep pan or skillet over medium heat. Fry the Gulha in batches until they turn golden brown and crispy on all sides. Remove from the oil and drain on a paper towel to remove excess oil.
5. 5.
   Serve the Gulha hot as an appetizer or a light meal. They can be enjoyed on their own or with a dipping sauce of your choice.

Treat your ingredients with care...

• Minced beef — Ensure the beef is lean and well-drained to prevent excess moisture in the filling.
• Rice flour — Gradually add water to the rice flour to achieve the right consistency for the dough. It should be pliable but not sticky.

Tips & Tricks

• For a spicier version, increase the amount of chili powder or add chopped green chilies to the filling.
• Serve the Gulha with a tangy dipping sauce, such as a yogurt and mint sauce or a sweet chili sauce.
• If you prefer a vegetarian version, you can substitute the minced beef with mashed potatoes or a mixture of vegetables.

Serving advice

Serve the Gulha hot as an appetizer or a light meal. They can be enjoyed on their own or with a dipping sauce of your choice.

Presentation advice

Arrange the Gulha on a platter and garnish with fresh herbs, such as cilantro or parsley, for an attractive presentation. Serve them alongside the dipping sauce to enhance the visual appeal.