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Challa Punugulu Recipe

Time and servings

Nutrition

Per servings.

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About

Challa Punugulu is a traditional South Indian snack that people enjoy for its miniature size and crunchy texture. These small, deep-fried pakodas make an ideal tea-time snack that everyone can enjoy. The recipe comes from the rich cooking traditions that define Andhra Pradesh and Telugu culinary practices. Challa Punugulu literally means small fritters that are soft inside and crisp outside. Each South Indian state has its own version of the dish, with different sizes and taste profiles. Different regions also call this snack by different names, depending on local traditions. Freshly fried punugulu often appear in roadside stalls and busy street food markets. The three chutneys, which include coconut chutney, green chutney, and spicy peanut chutney, function as perfect side dishes. These small fritters also make an excellent accompaniment to lunch and dinner. The main ingredient in traditional Challa Punugulu is plain flour or maida, which gives it an authentic taste and texture. Wheat flour also works well for those who prefer an alternative version. Sour yoghurt plays an important role in developing the batter’s flavour and texture. The yoghurt provides a delightful tang that enhances the taste of every bite. Many people also know these bite-sized fritters as Bullet Bajji or Bullet Dahi Bonda. Street vendors prepare them fresh and serve them hot throughout the day. Each golden fritter delivers a light, crispy crust with a soft centre. This versatile snack pairs well with evening tea, festive gatherings, and family celebrations. Challa Punugulu remains one of the most popular Telugu snacks because people have loved it for many generations. Fun Fact
The name “Bullet Bajji” became popular because these tiny, round fritters resemble small bullets. Many street food vendors prepare hundreds of Challa Punugulu every hour, making them one of the fastest-selling evening snacks in Andhra Pradesh.

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Ingredients

  • 2 cup maida
  • ½ tsp salt
  • ¼ tsp baking soda
  • ¾ cup curd
  • water (as required)
  • 1 tsp cumin
  • 3 chilli (finely chopped)
  • 2 tbsp coriander (finely chopped)
  • oil (for frying)

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Instructions

  1. firstly, in a large bowl take 2 cup maida, ½ tsp salt and ¼ tsp baking soda. mix well making sure everything is well combined.
  2. now add ¾ cup curd. you can alternatively use buttermilk.
  3. mix well with your hand in one direction. add water if required.
  4. beat the batter making sure to incorporate air well.
  5. now add 1 tsp cumin, 3 chilli and 2 tbsp coriander.
  6. mix well making sure everything is well combined.
  7. cover and rest for 3 hours for best results.
  8. after 3 hours, mix the batter again.
  9. now dip your hand in cold water and pinch a small ball sized batter.
  10. drop it in hot oil keeping the flame on medium.
  11. stir and fry uniformly on medium flame.
  12. drain off the bajji once it turns golden brown and crisp.
  13. finally, challa punugulu is ready to enjoy with coconut chutney.

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Step-by-step

1
firstly, in a large bowl take 2 cup maida, ½ tsp salt and ¼ tsp baking soda. mix well making sure everything is well combined.
2
now add ¾ cup curd. you can alternatively use buttermilk.
3
mix well with your hand in one direction. add water if required.
4
beat the batter making sure to incorporate air well.

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Video

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Tips

Classical Challa Punugulu is a crispy Andhra-style tea-time snack with a soft and fluffy centre. These tiny Bullet Dahi Bondas taste delicious with coconut chutney, green chutney or peanut chutney.
  1. Sour Yoghurt: Use well-fermented sour yoghurt for the batter. It gives the punugulu their signature flavour and soft texture.
  2. Batter Consistency: Prepare a thick and smooth batter before frying. This helps the punugulu hold their round shape and puff up beautifully.
  3. Frying: Drop small portions of batter into medium-hot oil. Gentle frying cooks the inside evenly while creating a crisp golden crust.
  4. Toppings: Add chopped onions, curry leaves and green chillies at the final stage. Fresh ingredients keep the batter light and aromatic.
  5. Serving: Enjoy the punugulu hot and crispy. Pair them with coconut chutney, green chutney or peanut chutney for the best flavour.

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FAQ

Challa Punugulu traditionally uses maida, sour yoghurt, spices and basic seasoning. The batter creates small fritters with a crisp outside and soft centre.
Sour yoghurt gives the batter its signature tangy flavour and helps create a light texture. It also supports gentle fermentation in the batter before frying.
You can prepare Challa Punugulu with wheat flour for a different variation. Keep the batter thick so the fritters hold their shape while frying.
Coconut chutney, green chutney and peanut chutney pair well with Challa Punugulu. Serve the fritters hot with any fresh chutney for a complete teatime snack.
Prepare a thick batter and fry small portions in properly heated oil. Keep the heat medium so the fritters cook evenly and develop a crisp exterior.

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Notes

  • First, add water little by little, as the batter may turn runny otherwise.
  • Also, resting the dough will help to make punugullu super soft and spongy.
  • Additionally, fry on medium flame; otherwise, the bonda will remain raw from inside.
  • Finally, challa punugulu recipe tastes great when served hot.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/challa-punugulu-recipe-bullet-bajji/