🇮🇳 Indian Vegetarian

Andhra Punugulu

Name: Andhra Punugulu
Prep time: 17 min
Cook time: 25 min
Total time: 42 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tsp Ginger Garlic Paste; to taste Salt; 2, finely sliced Onion; 2 Green Chili; 1/2 tsp Turmeric Powder; for deep frying Vegetable Oil; 1 cup, chopped Urad Dal; a pinch Asafoetida; 1 cup Gram Flour; 1/2 tsp Ajwain; 1 cup Rice Flour

🇮🇳 Indian

Andhra batter fritters from fermented idli-dosa batter, crisp bubbles. Fried gold, built for rainy afternoons and strong chai. Best with green chutney and a rain outside.

Prep 17 min Cook 25 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tsp
Saltto taste
Onion2, finely sliced
Green Chili2
Turmeric Powder1/2 tsp
Vegetable Oilfor deep frying
Urad Dal1 cup, chopped
Asafoetidaa pinch
Gram Flour1 cup
Ajwain1/2 tsp
Rice Flour1 cup

Instructions

1
Combine the rice flour with the urad dal and the flours; add water slowly — the batter should coat a spoon, not run off it.
2
Heat oil for deep-frying to 175C — a crumb of batter should rise immediately, fizzing, without darkening fast.
3
Fry in batches of six or so, nudging them apart; crowding drops the oil temperature and the crunch.
4
Fry till deep gold, flipping once, then lift out and drain on a rack — paper towels steam the bottoms soft.
5
Eat immediately — a fritter's glory is measured in minutes.

Chef's tip

A spoon of hot oil in the batter makes fritters fry up lighter.

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Video: Crispy Punugulu Recipe - Crispy, Fluffy | Street Style Andhra Tea Time Snack with Pro Tips · on YouTube