Name: Challa Punugulu Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: Maida/ All purpose flour – 1 bowl; Minced green chilies – 3 tbsp.; Minced ginger – 1 tbsp.; Cumin seeds – ½ tbsp.; Salt – 1 tbsp.; Soda – a pinch; Curd – 1 bowl

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Challa Punugulu Recipe, also known as Bullet Bonda or Dahi Bonda, is a popular South Indian snack originating from Andhra Pradesh. It’s a deep-fried fritter made with a simple batter of maida (all-purpose flour), curd (yogurt), and spices.

This simple yet flavorful dish is a favorite among both young and old, offering a crunchy exterior and a soft, flavorful interior. In our recipe, we will explore the origins of Challa Punugulu, the ingredients used in its preparation, and the steps involved in making this delectable treat.

Challa Punugulu finds its roots in the rich culinary heritage of South India. This region is renowned for its diverse and aromatic cuisine, and Challa Punugulu is a shining example of the flavorful snacks that have become synonymous with South Indian food.

Contents

Here are a few finger-licking recipes:

Potato Bonda,

Gunta Punugulu,

Dahi Vada,

Capsicum Bajji and

Rava Dosa.

How to make challa punugulu recipe:

1. Add all-purpose flour in a mixing bowl, minced green chilies, minced ginger and cumin seeds.

Add maida, minced green chiles, ginger and cumin seeds in a bowl.

2. Sprinkle salt, soda and curd. Mix all ingredients.

Challa Punugulu Recipe: Add salt, soda, curd and mix.

3. Based on the consistency add very little water so that consistency remains thick and soft. Close the lid and keep aside for 30 minutes to an hour.

Challa Punugulu Recipe: Add water and mix well.

4. Once the oil is hot put the batter in small quantities so that they form a circular form. Flip to the other side so that they fry to a golden brown colour.

Once oil is ready, put batter in oil and deep fry.

5. Cook on low to medium flame so that they cook from inside. Once challa punugulu recipe is done drain from oil and transfer to a serving plate and serve hot accompanied with chutney.

Dahi bonda recipe: Drain oil, Serve hot.

Watch this recipe video on YouTube.

Tips to make Challa Punugulu Recipe:

For the batter:

Flour: While traditionally made with all-purpose flour (maida), you can use whole wheat flour or a combination of both for a healthier option. However, all-purpose flour creates a fluffier texture.
Water: Add water gradually to avoid a runny batter. Aim for a thick, dropping consistency.
Beating: Beat the batter well to incorporate air. This creates fluffier Punugulu.
Resting: Allow the batter to rest for at least 30 minutes. This allows the gluten to relax, resulting in softer Punugulu.
Spices: Experiment with different spices like chopped green chilies, curry leaves, or grated ginger for additional flavor.

For frying:

Oil temperature: Ensure the oil is hot enough (around 180°C or 350°F) before dropping the Punugulu. If the oil is not hot enough, they will become greasy.
Frying heat: Maintain medium heat while frying. High heat will burn the exterior before the inside cooks through.
Dropping the batter: Use a wet spoon or your fingers to shape small balls of batter and gently drop them into the hot oil. Don’t overcrowd the pan.
Flipping: Flip the Punugulu occasionally for even browning.
Draining: Drain the Punugulu on paper towels to remove excess oil.

Challa Punugulu Recipe

Challa Punugulu Recipe, also known as Bullet Bonda or Dahi Bonda, is a popular South Indian snack originating from Andhra Pradesh.

Course Snack

Cuisine Andhra

Keyword challa punugulu

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings 3

Author Uppada Lakshmi

Ingredients

Maida/ All purpose flour – 1 bowl
Minced green chilies – 3 tbsp.
Minced ginger – 1 tbsp.
Cumin seeds – ½ tbsp.
Salt – 1 tbsp.
Soda – a pinch
Curd – 1 bowl

Instructions

Combine the cumin seeds, minced ginger, minced green chilies, and all-purpose flour in a mixing dish.
Put curd, soda, and salt. Combine all components.
Add very little water to the consistency, depending on how thick and soft it is. Shut the cover and set away for half an hour to an hour.
After the oil is heated, add a small amount of batter and shape it into a circle. Turn them over to cook the other side to a golden brown hue.
Use a low to medium heat setting to ensure internal cooking. After preparing the challa punugulu dish, remove the oil, move to a serving platter, and serve hot with chutney.