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.