Name: Tomato chilli punugulu recipe by Reena Andavarapu at BetterButter
Prep time: 120 min
Cook time: 25 min
Total time: 145 min
Yield: 10
Ingredients: 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

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.

Ingredients Serving: 10

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

Instructions

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

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