Punugulu (Andhra Snack)

           Punugulu is an Andhra style deep fried savoury pakoras / fritters usually prepared from some leftover idli-dosa batter. They are crispy snacks that can be enjoyed as an appetizer or as a tea-time snack. 

           They are also a popular street food that can be dished out in a jiffy. There are many variations to this yummy punugulu. They can be prepared with or without adding any spices or herbs. The only twist I gave to this recipe is the addition of some sambar powder which is purely optional. 

          Punugulu is almost similar to Paniyaram. The only difference is that the latter is made in an Appe Pan and the former is deep fried. However, both ways it tastes awesome. 

          Traditionally they are served with coconut / peanut / tomato chutney, but they tastes just as yummy with sauce / ketchup or any other chutney of your choice. They are a great monsoon treat for young and old alike.

• 1 & 1/2 cups idli-dosa batter
• 1 small onion, chopped
• 1-2 green chilies, chopped
• handful of coriander leaves, chopped 
• 2 tbsp. fresh grated coconut 
• 1 tsp. ginger, grated
• 1 tsp. sambar powder (opt)
• 2 tbsp. semolina 
• 1-2 tbsp. oil + oil for deep frying 
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida  
• 1 sprig curry leaves, chopped
• 1 tsp. urad dal (split black gram lentil)

          In a bowl, combine together all the ingredients starting from batter to semolina. Keep aside for 10 minutes.

          Heat 1-2 tbsp. oil in a pan. Temper with mustard seeds and cumin seeds. After it stops spluttering, add the asafoetida, curry leaves and urad dal. 

          Stir for a few seconds and then pour this tempering over the prepared batter. Mix well and keep aside. 

          Heat oil for deep frying. Pour spoonful of the batter and deep fry them on a medium flame till golden in colour. 

          Drain on a kitchen towel and serve them hot as an appetizer with coconut chutney or as a tea-time snack. 

Savoury Spinach Khaja (Layered Deep Fried Spinach Fritters)

          Khaja is a very popular sweet in many parts of india, especially the Northern part, West Bengal, Orissa, Andhra Pradesh, etc. In fact, it is offered as a prasad at the Lord Jagannath temple in Puri (Orissa). They can also be made into savoury style by deep frying them for a typical Diwali snack. They can be made in large quantities and stored in airtight containers to be relished later. 

          They are perfect as a tea-time snack or as appetizers with some homemade chutney. So here is my version of a khaja made with some spinach puree. So go ahead and give it a try by following a step by step pictorial recipe to prepare Khaja in a new avatar.

• 1 cup plain flour (maida) + 1 tbsp. 
• pinch of salt
• 1/2 tsp. carom seeds (ajwain)
• 2 tbsp. spinach puree
• 1-2 tbsp. melted ghee / oil + 1 tbsp. 
• oil to deep fry

          Mix together all the above mentioned ingredients (except oil to deep fry). Add required quantity of water and knead into a dough. Cover and keep aside for 15 minutes.

          Knead the dough again and then roll out into a chapatti. Apply some ghee and then sprinkle some flour all over it.

          Roll over into a log and cut into 1" thick roundels. Gently roll lengthwise and keep them aside. Heat oil in a pan and drop them one by one. 

          Fry in batches on a low flame till they turn light golden in colour. Drain on a kitchen towel and serve these crispy fritters as a tea-time snack or as appetizers with some homemade chutney.

                                 Mix all the mentioned ingredients (except oil to deep fry). 

                     Add some water & knead into a dough. Cover & keep aside for 15 min.

                  Knead dough again & roll into a chapatti. Apply some ghee & sprinkle 
                  some flour all over it.

                                  Roll over into a log.

                                  Cut into 1" thick roundels. 

                                 Gently roll lengthwise and keep them aside. 

                    Heat oil & drop them one by one. Fry in batches on a low flame till light

                    brown in colour.

 Drain on a kitchen towel 

                    Serve these crispy fritters as a tea-time snack or as appetizers with some
                    homemade chutney.