Punuguly Recipe

Activate yeast

In a small bowl combine warm milk (about 100–110°F / 38–43°C), 1 teaspoon sugar and the active dry yeast. Stir gently and let stand 5–8 minutes until foamy.

Make dough

In a large mixing bowl combine 2 cups all-purpose flour and 1 teaspoon salt. Make a well in the center and add the activated yeast mixture, 3 tablespoons water and 2 tablespoons oil (or melted ghee). Mix with a spoon until it comes together; then knead by hand on a lightly floured surface for 6–8 minutes until smooth and elastic. If dough is too dry add 1 teaspoon water at a time; if too sticky, dust with a little flour.

First rise

Lightly oil a clean bowl, place the dough ball inside and coat with a thin layer of oil. Cover with a clean towel or plastic wrap and let rise in a warm place for 45–60 minutes, or until doubled in size.

Prepare potato filling

Heat 2 tablespoons oil in a skillet over medium heat. Add mustard seeds and cumin seeds; when they begin to pop (about 30 seconds), add the finely chopped onion, grated ginger and green chili. Sauté until onion is translucent, 4–5 minutes.

Add turmeric, coriander powder and garam masala; stir for 20–30 seconds to bloom the spices. Add the boiled mashed potatoes and 1 teaspoon salt and mix thoroughly. Cook the mixture 2–3 minutes, pressing to combine and evaporate excess moisture. Remove from heat and stir in chopped cilantro and 1 teaspoon lemon juice. Taste and adjust salt or lemon as needed. Let the filling cool to warm or room temperature before stuffing.

Portion dough

Punch down the risen dough and transfer to a lightly floured surface. Divide the dough into 10 equal portions (each about 40–45 g). Roll each portion into a smooth ball and flatten slightly with your palm.

Fill and shape

Dust a dough ball with a little flour and roll into a 3–4 inch (7–10 cm) circle. Place about 2 tablespoons of the potato filling in the center. Bring the edges together and pinch to seal, forming a stuffed ball. Gently flatten the stuffed ball into a patty about 1/2-inch thick. Repeat with remaining dough and filling.

Prepare coating slurry

In a small bowl mix 1 tablespoon all-purpose flour, 2 teaspoons cornstarch and 2 tablespoons water to make a smooth slurry (a thin batter) that will help the exterior crisp and brown evenly.

Fry Punuguly

Heat oil in a deep pan or pot to 350°F (175°C) or until a small piece of dough sizzles and rises steadily. Working in batches, dip each stuffed patty lightly in the slurry, shaking off excess, then carefully slide into hot oil. Fry 3–4 minutes per side, turning once, until golden brown and crisp. Maintain oil temperature between 325–360°F (160–182°C). Remove with a slotted spoon and drain on paper towels. Repeat with remaining patties.

An alternative shallow-fry method: use about 1/4 cup oil in a nonstick skillet, fry patties over medium heat 3–4 minutes per side until golden, turning carefully to avoid breaking the seal.

Serve Punuguly hot or warm with mint chutney, tamarind chutney or plain yogurt. They make an excellent snack or appetizer. Leftovers can be reheated in a 350°F (175°C) oven for 6–8 minutes to re-crisp.