Challa Punugulu | Chitti Boorelu

Chitti Boorelu or Challa Punugulu are a much-favoured Andhra snack. Crisp on the outside and pillowy soft on the inside, this snack is similar to Karnataka’s Goli Bajji.

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In one episode of the sitcom Friends, a neighbour describes Monica’s chocolates as little drops of heaven; I could not think of a better metaphor to describe what Chitti Boorelu (aka Challa Punugulu) are to me and to my family (indeed, my extended family).

This popular Andhra snack is made with Maida (APF), a bit of rice flour for the crunch, and green chillies and cumin for some spice. To bind all these ingredients together, we use sour curd and that also lends the Challa Punugulu (as this dish is also called) the fluffiness and softness.

This is not a recipe for weight watchers or calorie counters. But hey, what is life without its guilty pleasures? 🙂

Through this post you will catch me referring to Challa Punugulu as Chitti Boorelu; that is because how we refer to them at home.
A couple of fun facts: The Chitti in Chitti Boorelu means small in Telugu, while the Challa in Challa Punugulu means cool and is derived from the yogurt in this dish.

Tips to Make Some Great Challa Punugulu or Chitti Boorelu

• Each Chitti Boori is the size of a small grape. Do not make them large.
• Sour curd is a must to get light and crispy Chitti Boorelu. If you do not have sour curd, just before you are going to start the frying, mix a pinch of cooking soda (Soda Bicarb) into the batter.
• You can also use a Maida to Rice flour ratio of 75:25 to get crisper Chitti Boorelu. However, if you do add more rice flour, do lower the temperature of the oil, just a bit.
• If you want the dish to be spicier, add more pounded green chillies or just a little red chilli powder. Adding more red chilly powder will make the Challa Punugulu hard. 🙁
• The batter should be of dropping consistency; that is the batter should drop off a spoon or your fingers but not drip or ooze.
• Ensure your oil is hot, else you will have an oily, chewy mess on your hands. How do you know your oil is hot enough? Add a pinch of batter to it. It should immediately rise to the top and start sizzling. If it sinks and does not sizzle, the oil is not hot enough.

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Other Rainy Day Dishes You Could Try

• Peanut Sundal | Verkadalai Sundal | Palli Guggillu | Verusenaga Guggillu
• Sweet Corn Sundal | Mokkajonna Guggillu
• Vangyache Thalipeeth | Roasted Eggplant & Jowar Flatbread
• Challa Attu: An Instant Dosa from Andhra

How to Make Challa Punugulu or Chitti Boorelu

1. Making the Batter for Challa Punugulu

   1. Grind or pound 4 or 5 spicy green chillies and 1 tsp cumin to a coarse paste. You could use a mortar and pestle, or then a small grinder like I have done.
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   2. To a bowl, add 1/2 cup Maida (APF), 2 tbsp Rice Flour, some salt and the green chilli-cumin paste and mix well.
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   3. Next, add 1/2 cup Yogurt and mix well to a smooth paste.
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   4. Now, gradually add just enough water till the batter is of dropping consistency. I need about 1/3 cup of water.
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   5. Cover and set aside for 10 minutes.

   6. Before making the Challa Punugulu, uncover and mix well. Add a bit more water, if needed, to ensure the batter is of dropping consistency; that is it drops off the spoon or your fingers.

2. Frying the Challa Punugulu

   1. In a small kadai, heat 1 cup oil till it is hot but not smoking.

   2. To test whether the oil is hot enough, drop a pea-sized ball of batter in it.

      • The ball should sizzle on the surface and then turn golden brown slowly.

      • If the ball doesn’t sizzle and sinks to the bottom, the oil is not hot enough.

      • If the ball turns brown quickly, the oil is too hot. Lower the heat and let it cool down a bit. Then repeat the test.
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   3. When the oil is hot enough, with your fingers or a teaspoon, drop small quantities of batter into the oil. Challa Punugulu are typically about 1 to 1.5 inch in size.

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   4. Let the Challa Punugulu fry for 1 or 2 minutes, and using a slotted ladle gently move them around so that they fry evenly.

   5. Fry them till they are golden brown.
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   6. Use a slotted ladle, take the fried Challa Punugulu out of the oil and let all the extra oil drip away.
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   7. Serve the Challa Punugulu immediately itself, with Achar or with Coconut Chutney.

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Recipe for Challa Pungulu or Chitti Boorelu

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Challa Punugulu | Chitti Boorelu

Aruna

Challa Punugulu (also called Chitti Boorelu) are a traditional deep-fried Andhra snack that is crisp on the outside and spongy on the inside.

Just a bit tangy from the sour curd in it and spicy from the green chillies, Challa Punugulu are just the perfect snack on a rainy day evening.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Snack, Tea Time

Cuisine Andhra, Indian, South Indian, Telangana, Vegetarian

Servings 3 People

Calories 224 kcal

Equipment

• Small Wok for Deep Frying
• Slotted Ladle
• Bowl
• Spoon
• Mortar & Pestle (Or a Small Grinder)

Ingredients

  

1x2x3x

• 1/2 Cup Maida (APF)
• 2 tbsp Rice Flour
• 1/2 Cup Sour Curd (See Notes)
• 4 or 5 Green Chillies (Spicy ones)
• 1 tsp Jeera/Cumin Seeds
• Salt to Taste
• Water as required

For Deep Frying

• 1 Cup Oil

Instructions

 

Making the Batter for Challa Punugulu

• Grind or pound 4 or 5 spicy green chillies and 1 tsp cumin to a coarse paste.

  You could use a mortar and pestle, or then a small grinder like I have done.
• To a bowl, add 1/2 cup Maida (APF), 2 tbsp Rice Flour, some salt and the green chilli-cumin paste and mix well.
• Add 1/2 cup Yogurt and mix well to a smooth paste.
• Now, gradually add just enough water till the batter is of dropping consistency.

  I need about 1/3 cup of water.
• Cover and set aside for 10 minutes.
• Uncover and mix well. Add a bit more water, if needed, to ensure the batter is of dropping consistency; that is it drops off the spoon or your fingers.

Frying the Challa Punugulu

• In a small kadai, heat 1 cup oil till it is hot but not smoking.
• To test whether the oil is hot enough, drop a pea-sized ball of batter in it. The ball should sizzle on the surface and then turn golden brown slowly.

  If the ball doesn’t sizzle and sinks to the bottom, the oil is not hot enough. If the ball turns brown quickly, the oil is too hot. Lower the heat and let it cool down a bit. Then repeat the test.
• When the oil is hot enough, with your fingers or a teaspoon, drop small quantities of batter into the oil.

  Challa Punugulu are typically about 1 to 1.5 inch in size.
• Let the Challa Punugulu fry for 1 or 2 minutes and then gently move them around using a slotted ladle.
• Fry them till they are golden brown.
• Use a slotted ladle, take the fried Challa Punugulu out of the oil and let all the extra oil drip away.
• Serve the Challa Punugulu immediately itself or with Coconut Chutney.

Notes

• Each Chitti Boori is the size of a small grape. Do not make them large.
• Sour curd is a must to get light and crispy Chitti Boorelu. If you do not have sour curd, just before you are going to start the frying, mix a pinch of cooking soda (Soda Bicarb) into the batter.
• You can also use a Maida to Rice flour ratio of 75:25 to get crisper Chitti Boorelu. However, if you do add more rice flour, do lower the temperature of the oil, just a bit.
• If you want the dish to be spicier, add more pounded green chillies or just a little red chilli powder. Adding more red chilly powder will make the Challa Punugulu hard.

Nutrition

Calories: 224 kcalCarbohydrates: 31 gProtein: 4 gFat: 9 gSaturated Fat: 1 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 5 gTrans Fat: 0.03 gCholesterol: 5 mgSodium: 1245 mgPotassium: 101 mgFiber: 5 gSugar: 6 gVitamin A: 49 IUVitamin C: 16 mgCalcium: 60 mgIron: 1 mg

Keyword Challa Punugulu, Chitti Boorelu, Goli Bhajji, Punugulu, Rainy Day Snacks

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!