challa punugulu recipe | bullet bonda recipe | dahi bonda | bullet bajji with detailed photo and video recipe. an easy and simple deep fried pakoda or bonda recipe prepared with curd/yoghurt and maida flour. it is known for its tiny or small size compared to the other traditional bajji recipe which is comparatively bigger in size and hence the name bullet bajji. it is an ideal evening tea time snacks recipe that can be consumed as it is but tastes great when served with coconut chutney or tomato sauce.
challa punugulu recipe | bullet bonda recipe | dahi bonda | bullet bajji with step by step photo and video recipe. pakoda or bajji or any deep-fried snacks recipes are super popular across indian cuisine. these are generally prepared with besan or corn flour, but can also be prepared with other less popular flour like wheat or maida flour too. one such simple and easy plain flour-based deep-fried bonda or bajji is challa punugulu recipe from andhra cuisine known for its size and crispy taste.
this recipe has a strong resemblance to my hometown popular goli baje recipe. the ingredients list is very similar but different in size and shape. as matter of fact, in goli baje there are more set of ingredients like dry coconut, herbs and spices whereas in this recipe it is topped with basic spices. yet the major difference is the size. these challa punugulu or bullet bajji are tiny in size. hence when served in large numbers, it makes it very attractive and appetising. typically, you may not need anything and can easily gulp these hot bajji’s, yet the freshly prepared coconut chutney makes it an ideal snack meal. i would recommend you to try this snack once and let me know your thoughts on this snack.
in addition, some more tips, additional variants and suggestions to make a perfect challa punugulu recipe. firstly, the recipe is ideally prepared using maida or plain flour which helps to make this round in shape. yet, you can try these yummy snacks with wheat flour or a combination of both. i personally like the plain flour one, but you need healthy you can use wheat flour. secondly, you may take some time in beating the batter and eventually release these into the hot oil. the scoop has to be a small one and has to be released quickly to form a ball-like shape. lastly, if you take some time in releasing these to oil, try to fry them in small batches. by the time you release the 10th one, the first one may already be cooked. so keep an eye on the initial drops.
finally, i request you to check my other related snacks recipes collection with this post on challa punugulu recipe. it mainly includes my other related recipes like rava vada, onion pakoda, medhu pakoda, onion tikki, dal tikki, veg lollipop, aloo mixture, lachha namak para, kaju chakli, popcorn in kadai – 3 ways. further to these i would also like to add some more related recipe categories like,
challa punugulu video recipe:
recipe card for challa punugulu recipe:
challa punugulu recipe | bullet bonda recipe | dahi bonda | bullet bajji
Ingredients
- 2 cup maida
- ½ tsp salt
- ¼ tsp baking soda
- ¾ cup curd
- water (as required)
- 1 tsp cumin
- 3 chilli (finely chopped)
- 2 tbsp coriander (finely chopped)
- oil (for frying)
Instructions
- firstly, in a large bowl take 2 cup maida, ½ tsp salt and ¼ tsp baking soda. mix well making sure everything is well combined.
- now add ¾ cup curd. you can alternatively use buttermilk.
- mix well with your hand in one direction. add water if required.
- beat the batter making sure to incorporate air well.
- now add 1 tsp cumin, 3 chilli and 2 tbsp coriander.
- mix well making sure everything is well combined.
- cover and rest for 3 hours for best results.
- after 3 hours, mix the batter again.
- now dip your hand in cold water and pinch a small ball sized batter.
- drop it in hot oil keeping the flame on medium.
- stir and fry uniformly on medium flame.
- drain off the bajji once it turns golden brown and crisp.
- finally, challa punugulu is ready to enjoy with coconut chutney.
Nutrition
how to make bullet bonda with step by step photo:
- firstly, in a large bowl take 2 cup maida, ½ tsp salt and ¼ tsp baking soda. mix well making sure everything is well combined.
- now add ¾ cup curd. you can alternatively use buttermilk.
- mix well with your hand in one direction. add water if required.
- beat the batter making sure to incorporate air well.
- now add 1 tsp cumin, 3 chilli and 2 tbsp coriander.
- mix well making sure everything is well combined.
- cover and rest for 3 hours for best results.
- after 3 hours, mix the batter again.
- now dip your hand in cold water and pinch a small ball sized batter.
- drop it in hot oil keeping the flame on medium.
- stir and fry uniformly on medium flame.
- drain off the bajji once it turns golden brown and crisp.
- finally, challa punugulu is ready to enjoy with coconut chutney.
notes:
- firstly, make sure to add water little by little. as the batter may turn runny else.
- also, resting the dough will help to make punugullu super soft and spongy.
- additionally, fry on medium flame else the bonda will remain raw from inside.
- finally, challa punugulu recipe tastes great when served hot.