Friday, 28 November 2014

Punugulu - Fritters from Andhra

Punugulu - Fritters from Andhra

The recipe originates from the Andhra region of India. Crisp from outside and soft within, Punugulu goes beautifully with spicy Sambar or with dry Garlic-Coconut chutney. It’s a delicious snack that can be quickly whipped up at breakfast or at tea-time. My friend, Sar, has posted a photograph and the recipe of these small golden fritters at a food forum at Facebook. They looked so delicious that I just had to recreate them in my kitchen. Making this snack is so easy, I promise, you will return to this recipe time and time again. Good recipes are always meant to be shared and so this one comes to you courtesy, my friend, Sar. These golden babies are an absolutely must-try!

Thank you, Sar, for being ever so patient with me while I plied you with query after query. Thank you for all the tips, suggestions and encouragement you shared so graciously. Heartfelt thanks to your mum and Grandma for their kind guidance. I truly appreciate it! _/\_


2 cups Dosa batter (recipe here)
2 tablespoons rice flour
½ cup onions, finely chopped
9 green chilies, finely chopped
½ teaspoon cumin seeds
Salt to taste
Oil for deep frying

  1. Mix the Dosa batter, rice flour, onion, green chilies, cumin seeds and salt. Mix well. 
  2. Heat oil in a wok. Once the oil gets hot, reduce flame to medium. 
  3. Place a tablespoon for batter into the hot oil to make just one Punugulu. Allow it to cook. Fry till the Punugulu turn golden brown. 

  4. Remove when done and check for seasoning. Add extra seasoning if needed. Continue making Punugulu with the remaining batter. (Do not overcrowd the wok.) 
  5. Remove onto absorbent paper and serve with Sambar or chutney of your choice. 

Chef Notes:
  1. I used two tablespoons to shape the Punugulu into a round shape before frying it in hot oil, quite similar to how one would quenelle a spoon of ice cream; only shape it round instead of oblong. Shaping them using two tablespoons gave it a better shape than using just one. If you aren’t really concerned about the shape, then of course, just add blobs of batter to the hot oil; they’re still going to taste just as nice. ;-) 
  2. The batter has to be thick, so please do not exceed the quantity of water specified or the Punugulu will not retain their shape when fried. 
  3. A cheat’s way to making Punugulu, is to buy ready Dosa batter from a store. Once in a while when I have a busy schedule I do just that and rest assured the Punugulu turns out just as nice. 
  4. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.