Soft Punugulu Recipe | Yummyfoodrecipes.in By, 2017-10-10 Soft Punugulu Recipe | Yummyfoodrecipes.in Discover the taste of Soft Punugulu Recipe. These are crispy deep fried popular street food that is made with few ingredients. Crispy from outside, soft on the inside, these fritters are a great snack. Prep Time: 5min Cook time: 15min Ingredients: 1/2 cupSelf raising flour (see the notes below),2 tbspRice flour,1Green chili, chopped,2 tspGinger, finely chopped,2 tbspCurd / Plain yogurt,WaterAs needed,SaltAs needed,fewCurry leaves, ( notes; If you don’t have self raising flour, mix and sieve 1/2 cup maida (all purpose flour) with 1/2 tsp baking powder). Instructions: In a bowl add self raising flour, rice flour, chopped green chili, ginger, curd, salt, curry leaves, and water as required and make a smooth batter and the batter should be thick not like a paste Heat oil in kadhai, once hot, use your hand or a small spoon to drop a gooseberry sized ball in the oil and as soon as you put the balls in oil it will rise and puff up. Turn and cook from both the sides until golden in color and drain on tissue paper. Serve it hot with chutney. Notes You can add onion to this recipe. Make sure the batter is not too runny otherwise the shape of Punugulu will not be round. Meghna Nath  

Soft Punugulu Recipe

Soft Punugulu Recipe

Punugulu is a common street food in South Indian. These are crispy deep fried popular street food that is made with few ingredients. Crispy from outside, soft on the inside, these fritters are a great snack. It perfect with a cup of tea.

Ingredients

  • 1/2 cupSelf raising flour (see the notes below)
  • 2 tbspRice flour
  • 1Green chili, chopped
  • 2 tspGinger, finely chopped
  • 2 tbspCurd / Plain yogurt
  • WaterAs needed
  • SaltAs needed
  • fewCurry leaves
( notes; If you don’t have self raising flour, mix and sieve 1/2 cup maida (all purpose flour) with 1/2 tsp baking powder).

Directions

  • In a bowl add self raising flour, rice flour, chopped green chili, ginger, curd, salt, curry leaves, and water as required and make a smooth batter and the batter should be thick not like a paste
  • Heat oil in kadhai, once hot, use your hand or a small spoon to drop a gooseberry sized ball in the oil and as soon as you put the balls in oil it will rise and puff up.
  • Turn and cook from both the sides until golden in color and drain on tissue paper.
  • Serve it hot with chutney.
Notes
  • You can add onion to this recipe.
  • Make sure the batter is not too runny otherwise the shape of Punugulu will not be round.

Meghna Nath

 

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  • 14/10/2017

    Krish

    i Love this food

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