Guddu Punugulu

Name: Guddu Punugulu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 4 pcs egg; 0.75 cup rice flour; 0.25 cup all-purpose flour; 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 tsp ginger (finely grated); 2 tbsp coriander leaves (finely chopped); 0.5 tsp cumin seeds; 1 pinch red chili powder; 1 pinch turmeric powder; 0.5 tsp salt; 0.25 cup water (add only as needed for a thick dropping batter); 2 cup oil for frying

RATING

4.4/5(68)

TASTE SCORE

8/10

Crisp little Andhra-style fritters made with egg and spiced batter, Guddu Punugulu are golden outside and soft inside. They make a satisfying snack with tea and taste best served hot with coconut or peanut chutney.

PREP

15m

COOK

20m

SERVES

1 KATORI

336 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Prepare the chopped ingredients.
1.Finely chop the onion and green chili.
2.Grate the ginger.
3.Chop the coriander leaves and keep everything ready.
mix · ~5 min
Make the punugulu batter.
1.Crack the eggs into a mixing bowl and beat well.
2.Add rice flour and all-purpose flour.
3.Add onion, green chili, ginger, coriander leaves, cumin seeds, red chili powder, turmeric powder, and salt.
4.Mix well and add a little water to make a thick dropping batter.
TIPKeep the batter thick so the punugulu hold their shape and puff nicely in the oil.
rest · ~10 min
Let the batter rest for 10 minutes.
fry · ~15 min
Fry the guddu punugulu.
1.Heat oil for frying in a deep pan over medium heat.
2.Drop small spoonfuls of batter into the hot oil without crowding the pan.
3.Fry, turning often, until the punugulu are golden brown and cooked through.
4.Lift them out and let excess oil drain off.
TIPUse medium heat throughout; very hot oil browns the outside too fast and leaves the center undercooked.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the batter thick enough to drop, not pour, so each punugulu stays round and puffs well.
2
Resting the batter for 10 minutes helps the flours hydrate and gives a more even, tender interior.
3
Fry on medium heat only; if the oil is too hot, the eggy center can stay undercooked.
4
Drop small, even spoonfuls so all the punugulu cook through at the same pace.
5
Turn them often while frying to get an evenly golden crust on all sides.
6
Drain on a rack or paper immediately after frying to keep the outside crisp.
7
Serve straight away with coconut or peanut chutney, as punugulu lose their best crunch as they sit.