Guddu Punugulu
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the batter thick enough to drop, not pour, so each punugulu stays round and puffs well.
- 2Resting the batter for 10 minutes helps the flours hydrate and gives a more even, tender interior.
- 3Fry on medium heat only; if the oil is too hot, the eggy center can stay undercooked.
- 4Drop small, even spoonfuls so all the punugulu cook through at the same pace.
- 5Turn them often while frying to get an evenly golden crust on all sides.
- 6Drain on a rack or paper immediately after frying to keep the outside crisp.
- 7Serve straight away with coconut or peanut chutney, as punugulu lose their best crunch as they sit.
Adapt it for your goals.
Extra-spicy
Add more chopped green chili and a bigger pinch of red chili powder for a hotter tea-time snack.
onion heavyOnion-heavy
Increase the finely chopped onion for sweeter, juicier punugulu with more texture inside.
gluten freeGluten-free
Replace the all-purpose flour with more rice flour or a little chickpea flour for a wheat-free version.
herb forwardHerb-forward
Add extra coriander leaves for a fresher, greener flavor that pairs especially well with coconut chutney.
Why this is on our healthy list.
Protein from Eggs
Eggs make these fritters more filling and add good-quality protein compared with flour-only snacks.
Aromatic Digestive Spices
Ginger and cumin bring classic Andhra flavor while also adding warming, digestion-friendly spice notes.
Some Fresh Alliums and Herbs
Onion, green chili, and coriander add freshness, flavor, and plant compounds beyond just starch and fat.
Frequently asked questions
The batter was likely too thin. Add only enough water for a thick dropping batter so the fritters hold shape and puff.
