Guddu Punugulu

Instructions

1. 1

   Boil and Peel the Eggs

   • Place 8 large eggs in a saucepan and cover with cold water by at least one inch.
   • Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to a gentle simmer and cook for 10 minutes for perfectly hard-boiled eggs.
   • Drain the hot water and immediately transfer the eggs to a bowl of ice water for 5 minutes. This stops the cooking and makes them easier to peel.
   • Carefully peel the eggs and set them aside. Pat them dry with a paper towel to ensure the batter sticks well.
2. 2

   Prepare the Batter

   • In a large mixing bowl, combine 1.5 cups of besan, 0.25 cup of rice flour, 1.25 tsp salt, 1 tsp red chili powder, 0.5 tsp turmeric powder, 0.5 tsp garam masala, and 0.25 tsp baking soda. Whisk the dry ingredients together to mix evenly.
   • Add the finely chopped onion, green chilies, ginger garlic paste, coriander leaves, and curry leaves to the dry mixture. Stir to combine.
   • Gradually add about 0.75 cup of water, whisking continuously to form a thick, smooth, and lump-free batter. The consistency should be similar to thick pancake batter, thick enough to coat the back of a spoon without dripping off too quickly.
3. 3

   Heat the Oil

   • Pour oil into a kadai or deep pan, ensuring it's at least 2-3 inches deep. Heat over medium-high heat.
   • To check if the oil is ready, drop a tiny amount of batter into it. If it sizzles and rises to the surface immediately without browning too fast, the oil is at the perfect temperature (around 350°F or 175°C).
4. 4

   Coat and Fry the Punugulu

   • Gently take one boiled egg and dip it into the batter, using a spoon or your hand to ensure it is completely and evenly coated.
   • Carefully slide the battered egg into the hot oil. Repeat with 2-3 more eggs, but do not overcrowd the pan as this will lower the oil temperature.
   • Fry for about 4-5 minutes, turning them occasionally with a slotted spoon, until they are a deep golden brown and crispy on all sides.
   • Once fried, use a slotted spoon to remove the punugulu from the oil, letting any excess oil drip back into the pan.
5. 5

   Drain and Serve

   • Place the fried punugulu on a wire rack or a plate lined with paper towels to absorb any remaining oil.
   • Repeat the frying process with the remaining eggs and batter.
   • Serve Guddu Punugulu immediately while hot and crispy, accompanied by sliced onions, lemon wedges, or your favorite chutney.