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SAGGUBIYYAM PUNUGULU / SAGO PAKORA / SABUDANA VADA WITHOUT POTATO

SAGGUBIYYAM PUNUGULU / SAGO PAKORA / SABUDANA VADA WITHOUT POTATO

Saggubiyyam (sabudana) punugulu is a snack food typically made in Andhra Pradesh, India. They are sometimes called challa punugulu owing to the use of buttermilk or curd in the recipe, preferably sour.

INGREDIENTS

  • Sabudana /Sago/Tapioca seeds : 3/4 cup
  • Rice Flour: 1/4 cup or as needed
  • Buttermilk : 1 1/2 cups
  • Onion : 1 finely chopped
  • Green chilies: 2 or 3 chopped
  • Finely Curry leaves chopped : 2 tbsp
  • Jeera / saunf : 1 teaspoon
  • Ginger finely chopped : 1 tbsp
  • Coriander leaves: 2 tbsp
  • Salt to taste
  • Oil for deep frying

METHOD

In a large bowl take sabudana and rinse well with water. Drain off the water.

Soak sago in buttermilk overnight or 6 to 7 hrs .

Next day add in the rest of the ingredients to the soaked sago, mash and mix well.

Heat oil and drop pakoras into the oil.

Don’t stir for 2 mins. [ leave it untouched ]

After 2 mins ,give a stir and fry.

Fry them on medium heat .[ it takes 5-7 minutes per batch ]

Stir occasionally, and fry on medium flame until the bonda turns golden brown and crisp.

Take the pakoras out of oil and place them on a paper towel. Serve them hot.

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