Punugulu | Punukulu Recipe

Punugulu | Punukulu

  • Prep Time
    15 minutes
  • Cook Time
    4 minutes
  • Difficulty Level
    Intermediate

Punugulu | Punukulu is a famous dish of Hyderabad.

Punugulu | Punukulu is a healthy, crispy, and fluffy snack option. You can prepare it with soaked rice, boiled potato, onion, and some spices. This type of snack is the most eatable snack during the rainy season with a hot cup of tea. This is one of the popular evening snacks which can be prepared instantly and with minimum ingredients. In addition, you can serve this lip-smacking snack with coconut chutney and garlic chutney.  So, try this recipe in your kitchen and share your feedback with us in the comment section.

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This recipe was prepared by lovely Moms: Triveni Ji and Shanti Kota Ji From Andhra Pradesh

Tips and Suggestions by the Mom Chef:

  • The ratio of rice to boiled potato should be 1:1.
  • The punugulu should float instantly to the oil after adding it to a hot oil.

For more such exciting recipes like Punugulu | Punukulu, please click on the following links :

  1. Oats Dosa with Coconut Chutney
  2. Cintapandu Kaliphlavar Kura | Cauliflower Koora
  3. Sambhar Rice With Mix Veg Raita

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  • Recipe
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Ingredients

  • Rice / Chawal - 1 Cup
  • Buttermilk - 1 Cup
  • Water - As required
  • Boiled Potato / Uble Hue Aloo - 1 Cup Peeled and mashed
  • Salt - As per taste
  • Cumin Seeds / Jeera - 1/2 tsp
  • Green Chilli / Hari Mirchi - 1 tsp Coarsely ground
  • Curry Leaves / Curry Patta - A few
  • Oil - For frying
  • Onion / Pyaz - 1 Finely chopped
  • Coriander Leaves / Hara Dhaniya - A handful
  • tsp = teaspoon

Instructions

  1. Wash and soak the rice in the buttermilk for 10 to 12 minutes.
  2. Take soaked rice and boiled potato in a grinding jar. Grind it for a few seconds by adding buttermilk to prepare medium thick batter.
  3. Once done, take it out in a mixing bowl. Add salt, cumin seeds, green chilli, and curry leaves. Mix well.
  4. Meanwhile, heat oil in a pan for frying. When the oil is medium hot, take a small, ball-sized mixture and drop it into the hot oil.
  5. Deep fry them on medium flame until crispy and light golden brown, and take them out to a serving plate using a slotted spoon.
  6. Garnish it with onion and coriander leaves.
  7. 'Punugulu | Punukulu' is ready to be served.

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