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Challa Punugulu or Chitti Boorelu, a popular Andhra snack that is crisp on the outside and spongy soft on the inside.

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
Cook Time 15 minutes
Total Time 30 minutes
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
  
  • 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!