Punugulu (tangy pakodas) are southern indian’s special snack.  It is usually served during tea time.

Cooking time: 35-40 mins

Prep time: 10 mins


Maida- 1 cup 

Rice powder – 1/2 cup 

Sooji – 2 spoons 

Green chilli+ ginger paste – 1 spoon

Onion – 1 chopped (optional)

Buttermilk – as required to make the batter

Salt – To taste

Jeera – 2 pinches

Oil for deep fry


1) Mix the maida, sooji, rice powder, green chilli+ ginger paste with buttermilk to make the batter. The batter should be semi-solid (if the batter consistency becomes thin (liquid) then it will be difficult to fry. Add salt to taste and jeera; mix thoroughly. 

2) In a pan, heat oil to fry. Take the dough, make any desired shape and gently leave the dough in the frying pan. 

3) Deep fry them till they turn golden brown in color. 

Punugulu are ready to eat! Best when served with ketchup. Image


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