All Recipes
Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Indian Fried Doughnuts

Balushahi

(43 reviews)
"

Balushahi holds a special place in Indian festivities, and making them at home fills the air with nostalgia and sweetness. These flaky doughnuts are as delightful to make as they are to devour.

"
Indian Fried Doughnuts
Prep time:20 mins
Cook time:40 mins
Total time:1 hr

Protein

4g

Carbs

40g

Fat

18g

Calories

320 kcal

Servings:
10
Vegetarian

Ingredients

all-purpose flour2 cups
(sifted)
baking soda0.50 tsp
yogurt0.50 cup
(plain, full-fat)
ghee0.50 cup
(melted)
sugar1 cup
water0.50 cup
lemon juice1 tsp
cardamom pods4
(crushed)
oilfor frying
(neutral oil like vegetable or sunflower)
pistachios2 tbsp
(chopped, for garnish)

Directions

Prepare the Dough

  1. In a large bowl, combine all-purpose flour and baking soda.
  2. Add yogurt and melted ghee into the flour mixture. Gently mix until it comes together into a soft, non-sticky dough. Do not knead the dough excessively.
  3. Cover with a damp cloth and let it rest for 20 minutes.

Make the Sugar Syrup

  1. In a saucepan, combine sugar, water, lemon juice, and crushed cardamom pods.
  2. Bring to a boil, then lower the heat and simmer until it reaches a one-thread consistency (about 8–10 minutes).
  3. Keep the syrup warm while you fry the doughnuts.
Chef's tip: One-thread consistency is when a small drop of syrup between your thumb and finger forms a single thread as you pull them apart.

Shape and Fry the Doughnuts

  1. Divide the rested dough into 10 equal portions and roll each into a smooth ball.
  2. Make a slight indentation in the center of each ball using your thumb to form a doughnut shape.
  3. Heat oil in a deep frying pan over low-medium heat. The oil should be hot but not smoking.
  4. Carefully slide the prepared doughnuts into the hot oil, frying in batches without overcrowding.
  5. Fry until golden brown and crispy on all sides, about 8–10 minutes per batch.
  6. Remove and drain on paper towels.
Chef's tip: Maintain a consistent low-medium temperature to ensure even cooking and avoid burning.

Glaze and Serve

  1. Dip each fried doughnut in warm sugar syrup, ensuring it's well-coated.
  2. Place on a wire rack to let any excess syrup drip off.
  3. Garnish with chopped pistachios and serve warm or at room temperature.

How did you like this recipe?

Click to rate

Collection of Indian Spice Blends

My Go-To Spice Blends

These are the five homemade spice blends I reach for again and again. Check out my free list of cherished family recipes that will bring bold, authentic flavor to your cooking.

More Indian Flavor

Sweet Cardamom Rice Pudding (Kheer)

Sweet Cardamom Rice Pudding (Kheer)

Kheer

A creamy North Indian rice pudding simmered with milk, sugar, and cardamom—served warm or chilled.

50 mins
DessertNorth Indian
Warm Carrot Halwa with Cardamom

Warm Carrot Halwa with Cardamom

Gajar ka Halwa

A heartwarming dessert made with grated carrots simmered in milk, sugar, and ghee, delicately spiced with cardamom and garnished with nuts.

1 hr
DessertNorth Indian
Sweet Milk Dumplings

Sweet Milk Dumplings

Gulab Jamun

Delightfully soft and syrup-soaked dumplings made from milk solids, offering a taste of Indian celebration with every bite.

50 mins
DessertNorth Indian

Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.