Best Challa Punugulu Recipe | Dahi Bonda | Easy Bullet Bonda
Challa Punugulu Recipe is yet another name for Bullet Bonda or Dahi Bonda; it is one of the most popular South Indian snacks that originated in Andhra Pradesh. It is one of the deep-fried fritters from a simple mix of maida, curd, and spices in the batter.
Given here is one of the easiest and at the same time, most delicious dishes that everyone enjoys – kids and adults alike, that is enjoyed with a crispy outer side and soft inside. Now, let us see this simple recipe in which we discussed the origin, ingredients used for preparation, and the steps in making this crunchy treat called Challa Punugulu.
It hails from the rich cooking tradition of South India. South Indian cuisine boasts a variety of aromatic cuisines, and Challa Punugulu is one such flavor-characteristic snack.
Tips to make Challa Punugulu Recipe:
For the Batter:
Flour: It is actually meant to be made with all-purpose flour or maida, but you can use whole wheat flour or a mix of it to make it healthier. However, it will not turn out as fluffy if you use whole wheat or a mix of both.
Water: Add water gradually so that the batter is not too loose. Gets a thick and dropping consistency.
Beating: Sift well so that air can go into the batter and also Punugulu gets fluffy.
Resting: Rest the batter half an hour or more. This is to help gluten relax, and Punugulus will be soft.
Spice it up: Flavor it with chopped green chilies, curry leaves, or even grated ginger.
How to Fry:
Oil temperature: Boil hot and then drop in the Punugulu in that one (around 180°C or 350°F). If not hot enough, then you are getting greasy.
Heat for Deep Fry: Fry in a medium flame. If fired in a high flame, the outside gets burnt but not the inside portion.
Batter drop: Use a wet spoon or wet fingers shape the Punugulu in a small ball size and let it fall into hot oil. Do not overcrowd the pan.
Flip: Flip occasionally to help brown on all sides.
Drain: Scoop out Punugulu on paper towels and remove excess oil.
Here are a few finger-licking recipes:
Capsicum Bajji and
How to make challa punugulu recipe:
1. Add all-purpose flour in a mixing bowl, minced green chilies, minced ginger and cumin seeds.
Note: When adding green chillies as spicing agent we need to mince as minimally as possible so that it gives a nice taste while eating. We can even make a paste of green chillies and ginger and add to the paste.
2. Sprinkle salt, soda and curd. Mix all ingredients.
3. Based on the consistency add very little water so that consistency remains thick and soft. Close the lid and keep aside for 30 minutes to an hour.
Tip: We can skip adding water and instead add water that remains in the curd.
4. Once the oil is hot put the batter in small quantities so that they form a circular form. Flip to the other side so that they fry to a golden brown colour.
Note: Do not overcrowd bullet bondas, also make sure we put batter as soon as possible so that all remain cooked before they change their colour.
5. Cook on low to medium flame so that they cook from inside. Once challa punugulu recipe is done drain from oil and transfer to a serving plate and serve hot accompanied with chutney.
Note: This recipe tastes best when consumed hot and before its crispy texture remains intact.
Watch this challa punugulu recipe video on YouTube.
Challa Punugulu Recipe
Challa Punugulu Recipe, also known as Bullet Bonda or Dahi Bonda, is a popular South Indian snack originating from Andhra Pradesh.
Ingredients
- Maida/ All purpose flour – 1 bowl
- Minced green chilies – 3 tbsp.
- Minced ginger – 1 tbsp.
- Cumin seeds – ½ tbsp.
- Salt – 1 tbsp.
- Soda – a pinch
- Curd – 1 bowl
Instructions
- Combine the cumin seeds, minced ginger, minced green chilies, and all-purpose flour in a mixing dish.
- Put curd, soda, and salt. Combine all components.
- Add very little water to the consistency, depending on how thick and soft it is. Shut the cover and set away for half an hour to an hour.
- After the oil is heated, add a small amount of batter and shape it into a circle. Turn them over to cook the other side to a golden brown hue.
- Use a low to medium heat setting to ensure internal cooking. After preparing the challa punugulu dish, remove the oil, move to a serving platter, and serve hot with chutney.
