Punugulu Recipe

Prepare dry mix

In a medium bowl combine 1 cup all-purpose flour, 1/4 cup rice flour, 1 tsp salt, 1/4 tsp baking soda, 1/4 tsp red chili powder and 1/4 tsp freshly ground black pepper. Whisk together so the powders are even.

Add yogurt and form batter

Add 3/4 cup whisked plain yogurt to the dry mix. Stir with a spoon to combine. The mixture will be thick and slightly lumpy; add 1–2 tablespoons water as needed to bring it to a thick dropping batter (consistency similar to pancake batter but slightly thicker). Do not over-thin.

Fold in aromatics

Fold in 1/2 cup finely chopped onion, 2 finely chopped green chilies, 2 tablespoons chopped cilantro, 1 tsp grated ginger and optional chopped curry leaves. Mix until evenly distributed. Taste a tiny bit of batter (if desired) and adjust salt or heat.

Rest briefly

Let the batter rest for 10–15 minutes at room temperature. The rice flour and yogurt will hydrate; this helps crispness.

Heat oil

Pour about 2 cups vegetable oil into a deep, heavy-bottomed pan or kadai to achieve 1.5–2 inches depth. Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles and rises steadily.

Check batter consistency

The batter should drop slowly from a spoon in a rounded mound. If batter is too thick, whisk in an extra teaspoon of water; if too thin, add a little flour (1 tbsp at a time).

Fry punugulu (first batch test)

Using a tablespoon or your fingers (wet them to prevent sticking), scoop rounded spoonfuls of batter and carefully slide into the hot oil. Do not overcrowd the pan — fry 6–8 pieces at a time depending on pan size.

Cook until golden

Maintain medium heat so punugulu cook through without burning. Fry for 4–5 minutes, turning occasionally with a slotted spoon, until all sides are uniformly golden-brown and crisp.

Drain

Remove with a slotted spoon and drain on a plate lined with paper towel. Sprinkle a pinch of salt over hot punugulu if desired. Repeat with remaining batter.

Serve punugulu hot with tamarind chutney and/or coconut chutney. They are best eaten fresh and crisp. Leftovers can be reheated in a 350°F (175°C) oven for 6–8 minutes to refresh crispness.