Tomato chilli punugulu

By Reena Andavarapu  |  6th Oct 2018  |  
5 from 1 review Rate It!
  • Photo of Tomato chilli punugulu by Reena Andavarapu at BetterButter
Tomato chilli punuguluby Reena Andavarapu
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About Tomato chilli punugulu Recipe

A lovely tomatoe chilli twist to regular punugulu batter. Punugulu made with Urad dal batter and tomatoe puree, loads of spiciness with green chillies and red chilli powder, tangyness with tomatoe ketchup gives a wonderful burst of flavour to our regular punugulu.

Tomato chilli punugulu

Ingredients to make Tomato chilli punugulu

  • 2 cups urad dal
  • 4 tomatoes puree
  • 8 green chillies
  • 1/2 cup torn mint leaves/ coriander
  • 1 1/2 tsp red chilli powder
  • 1/2 cup rice flour
  • 1/3 cup tomatoe ketchup
  • 2 large onions chopped fine
  • salt to season
  • oil for deep frying

How to make Tomato chilli punugulu

  1. Wash and soak Urad dal for 2 hours
  2. Grind with the remaining ingredeints except mint leaves, onions and green chillies
  3. Remove batter into a bowl and add chopped green chillies, onions, mint leaves and add the rice flour . Mix well
  4. Heat oil for deep frying
  5. Now keep a bowl of water ready to wet hands
  6. Dip hand in the bowl now Take a ball of batter and pinch smaller balls in hot oil
  7. Keep turning with a slotted laddle on medium flame.
  8. Remove on a tissue. Serve hot.

My Tip:

Rice flour will help to bind the batter as we are adding tomatoe puree. So you will get the thick consistency required.

Reviews for Tomato chilli punugulu (1)

Mani Kaur2 years ago

Nice one.