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A unique and savory Andhra snack. Hard-boiled eggs are coated in a spicy chickpea flour batter with onions and green chilies, then deep-fried until golden and crispy. Perfect with a cup of chai.
For 4 servings
Boil and Peel the Eggs
Prepare the Batter
A unique and savory Andhra snack. Hard-boiled eggs are coated in a spicy chickpea flour batter with onions and green chilies, then deep-fried until golden and crispy. Perfect with a cup of chai.
This andhra recipe takes 30 minutes to prepare and yields 4 servings. At 449.19 calories per serving with 21.77g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Heat the Oil
Coat and Fry the Punugulu
Drain and Serve
For a lower-oil version, coat the eggs and place them in a preheated air fryer. Spray with a little oil and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway, until golden and crisp.
Increase the amount of green chilies or add a pinch of black pepper powder to the batter for an extra kick of heat.
Add 1 tablespoon of finely chopped mint leaves along with the coriander leaves for a fresh, aromatic flavor.
For an advanced version, halve the boiled eggs, scoop out the yolks, mash them with spices like chaat masala and finely chopped onions, refill the egg whites, join the halves, and then coat and fry.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
The combination of carbohydrates from the besan and rice flour batter, along with protein and fats from the egg, provides a substantial and quick source of energy.
Eggs are packed with essential vitamins and minerals, including Vitamin D, Vitamin B12, selenium, and choline, which is important for brain health and development.
A serving of two Guddu Punugulu contains approximately 350-400 calories, primarily from the eggs, besan, and the oil absorbed during deep-frying.
Guddu Punugulu is a high-protein snack due to the eggs. However, as it is deep-fried, it is also high in fat and calories. It's best enjoyed in moderation as an occasional treat rather than a daily snack.
Yes, you can make a healthier version in an air fryer. Coat the eggs in batter, spray them lightly with oil, and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through, until the coating is golden and crispy.
This usually happens for two reasons. First, the batter might be too thin; try adding a little more besan to thicken it. Second, the surface of the boiled eggs might be wet. Ensure you pat the eggs completely dry with a paper towel before dipping them in the batter.
You can prepare the dry mix in advance. However, it's best to add the water and fresh ingredients (onions, herbs) just before you plan to fry. If you make the wet batter too far ahead, the onions may release water, making it runny.
They are delicious on their own but are traditionally served with green chutney (pudina chutney), tomato ketchup, or simply with sliced raw onions and a squeeze of lemon juice.
This recipe goes great with these complete meals
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