Challa Punugulu | Buttermilk Fritters | How to Make Buttermilk Fritters

The Telugu word ‘Challa’ means Buttermilk. When we make Punugulu (Fritters) with buttermilk we call them Challa Punugulu. The Punugulu made by people of Andhra are crisp on the outside and soft and sponge-like inside.

They are so irresistible that once you start eating you could easily finish off at least 25 in one go. No surprises there!!! Ususally Punugulu are made with ground Black Gram paste. Mostly leftover Idli dough or Dosa dough is used to make Punugulu. But the Challa Punugulu are made with Maida mixed and fermented in Curd with a little cooking Soda. Then they are deep fried in oil in round Bonda-like shapes.

Actually the composition of Challa Punugulu is exactly like that of Mysore Bajji. But Challa Punugulu are tiny, the size of gooseberries. Sour Curd is the only distinctive addition here, that is all!!! Mysore Bajjis have a tendency to form lumps when the thick batter is put into hot oil. But the Chaalla Punugulu will not form lumps at all. Even people who are novices at cooking can safely make perfect Challa Punugulu.

Actually this recipe is very simple. Just mix all the ingredients and fry the Punugulu in oil.That’s all! Still it is better to know a few tips so that we can get the Punugulu perfectly well and uniformly fried each time you get down to making the dish!!!

You may also like this recipe Dahi Bhalla

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• Curd should be sour. This sourness adds to the taste of the dish. The dough also rises and ferments quickly. Moreover, it helps to prevent lumps inside the Punugulu when fried.

• If the curd you have is not sour, it is good to add an extra ¼ tsp of cooking Soda.


• Challa Punugulu are made with only Maida. If you add even a little bit of rice flour, the dish would become Mysore Bonda. The method of mixing the dough/ Reason for the Bonda disintegrating or breaking in hot oil.

• After adding the flour to curds, the mixture should be beaten properly. The dough will rise well when air gets evenly incorporated. Rest the dough for one hour and mix the dough well again. This way the Bondas will never break when put in the hot oil.

Reasons for the Bondas not turning out well:

• If the cooking Soda is not of good quality, the dough will not rise well. And the Bondas will not be soft.

• Always use fresh Soda. Add a pinch of Soda to a little Curd and observe. If the Curd foams up, it indicates that the Soda is fresh.

Challa Punugulu | Buttermilk Fritters | How to Make Buttermilk Fritters - Recipe Video

Challa Punugulu | Buttermilk Fritters | How to Make Buttermilk Fritters

Street Food | vegetarian
  • Prep Time 1 min
  • Soaking Time 1 hr
  • Cook Time 15 mins
  • Total Time 1 hr 16 mins
  • Serves 4


  • 1 Cup Sour Curd
  • 1 Cup Maida
  • Salt (as per taste)
  • 1 tbsp Cumin (Zeera)
  • 2 tbsp Green Chillies (chopped)
  • 1 tbsp Ginger (chopped)
  • 1 tbsp Curry Leaves (chopped)
  • Oil (Sufficient for deep frying)
  • 1/2 tbsp Cooking Soda
  • Water (sufficient to mix)


  1. Add all ingredients except oil in a bowl.
  2. Mix all ingredients and leave it to rest for one hour.
  3. Mix well again after one hour.
  4. Heat oil well in a Kadai. Wet your hands and put in small balls the size of a gooseberry into the hot oil.
  5. Take out the Punugulu when they are a nice golden colour. Serve hot with Ginger

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  • F
    Felix Meyer
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  • V
    Recipe Rating:
    Wow yummy 😋😋😋😋