Challa Punugulu: Tiny Andhra Fritters

Challa Punugulu is a beloved Andhra snack that packs a crisp exterior and a soft, fluffy centre. The batter is made from plain flour (maida), sour yoghurt, and a handful of spices, then deep-fried into bite-sized fritters that are perfect for an evening tea-time treat.

Ingredients

• 2 cups maida (plain flour) - or wheat flour for a healthier version
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ¾ cup curd (sour yoghurt); buttermilk can be used instead
• 1 teaspoon cumin
• 3 finely chopped chillies
• 2 tablespoons finely chopped coriander
• Oil for frying

The batter is thick and smooth, so add water a little at a time if it becomes too runny.

Preparation

1. In a large bowl combine the maida, salt, and baking soda. Mix well. 2. Add the curd and stir until the mixture is smooth. If the batter is too thick, add a splash of water. 3. Beat the batter by hand, ensuring air is incorporated for a light texture. 4. Stir in the cumin, chillies, and coriander until evenly distributed. 5. Cover the bowl and let the batter rest for three hours; this resting period helps the fritters become soft and spongy. 6. After the rest, mix the batter again to re-introduce any settled flour. 7. Dip your hand in cold water, pinch a small ball of batter, and drop it into hot oil heated to a medium flame. 8. Fry the balls, stirring gently, until they turn golden brown and crisp. 9. Drain the fritters on paper towels. 10. Serve hot with coconut chutney, or any fresh chutney of choice.

The key to a perfect bite is to drop the batter in small portions and keep the oil at a steady medium heat; too hot and the outside will burn before the inside cooks.

Chef Tips

• Use well-fermented sour yoghurt; it gives the batter its signature tang and helps create a light, airy centre.
• Keep the batter thick; a thin batter will spread and lose the round shape.
• Add chopped onions, curry leaves, and green chillies at the final stage for extra aroma.
• Fry in small batches to maintain the oil temperature and ensure even cooking.
• Serve immediately while the fritters are still hot and crispy.

Our squad of chefs often experiment with variations, swapping maida for wheat flour or adding a pinch of baking soda for extra lift.

Serving Suggestions

Challa Punugulu pairs wonderfully with coconut chutney, green chutney, or spicy peanut chutney. The tiny, bullet-shaped fritters look especially appealing when served in large numbers, a sight common at roadside stalls and street-food markets across Andhra Pradesh.

The snack’s nickname, “Bullet Bajji,” comes from the fritters’ resemblance to small bullets. Street vendors can produce hundreds of these per hour, making them one of the fastest-selling evening snacks in the region.

For more snack inspiration, check out our stats of popular street foods. The recipe above is a staple in Telugu households and a favourite at festive gatherings.

Enjoy the Challa Punugulu hot, with a side of coconut chutney, and experience the authentic crunch of Andhra cuisine.