Bobbarlu Punugulu recipe

Bobbarlu Punugulu – An Easy Snack Recipe

Crispy, yummy and healthy bobbarlu punugulu are very easy to make and serve as one of the best evening snacks for your kids as well as morning snack in the tiffin box.

Bobbarlu which is a powerhouse of protein is known in India by many names such as alasandalu (అలచందలు), lobia (लोबिया), chawli, black-eyed pea, cowpeas etc. In fact, this legume is considered as an important substitute for meat by many vegetarians.

Crispy, yummy and healthy bobbarlu punugulu (బొబ్బర్లు పునుగులు) are very easy to make and serve as one of the best evening snacks for your kids as well as morning snack in the tiffin box.

Step by step Bobbarlu Punugulu recipe (Alasandalu) or Lobia fritters:

Bobbarla punugulu recipe is very easy to make and healthy as it is a powerhouse of protein.

Bobbarlu Punugulu Lobia Fritters Recipe:

Recipe Type: Snack
Cuisine: Andhra
Author: Cherie
Soaking Time: 6-12 hours
Prep time: 15 mins
Cook time: 15 mins
Serves: 3

Ingredients

  • Bobbarlu/ alachandalu/ cow peas –1 cup
  • Finely chopped onion – 1 medium
  • Green chillies – 4
  • Ginger – 1 inch piece
  • Jeera – 1 tsp
  • Chopped curry leaves – few
  • Salt – as per taste
  • Oil – for deep frying

Instructions:

  1. Soak the cow peas overnight. Make sure you get the fine quality of cowpeas or bobbarlu which does not contain minute stones. (If at all you are not confident that your lentils might just remove)
  2. Grind the cow peas to a coarse paste adding little water, green chillies and ginger.
  3. Transfer to a wide bowl. Add salt, chopped onions, jeera, chopped curry leaves and mix well.
  4. Take oil in a deep bottomed pan. Turn on the flame and heat it up till the oil reaches proper temperature to deep fry.
  5. Adjust the flame to medium, and start dropping round balls to the hot oil and [b]wait till golden brown[/b].
  6. Remove and place on the tissue to absorb any extra oil.
  7. Serve hot with ginger chutney, peanut chutney or with tomato ketchup.

Notes

* If you forget to soak the lentils before night, do not worry. Soaking for 2 hrs will also do.

** If you are making it as a snack for adults, instead of grinding chillies and ginger, you can chop them and mix along with the onion.

*** Add salt and onion only when you are ready to start making punugulu. Or else, the batter will turn runny and will absorb a lot of oil.

**** I used the whole cowpeas here. But if you do not eat them with the skin, you can also use the skinned cowpeas.

Bobbarlu Punugulu recipe
Alasandalu or bobbarlu punugulu

Alasandalu or Bobbarlu Punugulu Recipe

Cherie
Bobbarla punugulu recipe is very easy to make and healthy as it is a powerhouse of protein.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Soaking Time 6 hrs
Total Time 6 hrs 30 mins
Course Appetizer, Snack
Cuisine Indian, South Indian
Servings 3 people
Calories 150 kcal

Ingredients
  

  • 1 cup Bobbarlu/ alachandalu/ cow peas
  • 1 Finely chopped onion medium-sized
  • 4 Green chillies
  • 1 inch Ginger
  • 1 tsp Jeera
  • Few Curry leaves chopped
  • Salt as per taste
  • Oil for deep frying

Instructions
 

  • Soak the cow peas overnight. Make sure you get the fine quality of cowpeas or bobbarlu which does not contain minute stones. (If at all you are not confident that your lentils might just remove)
  • Grind the cow peas to a coarse paste adding little water, green chillies and ginger.
  • Transfer to a wide bowl. Add salt, chopped onions, jeera, chopped curry leaves and mix well.
  • Take oil in a deep bottomed pan. Turn on the flame and heat it up till the oil reaches proper temperature to deep fry.
  • Adjust the flame to medium, and start dropping round balls to the hot oil and wait till golden brown.
  • Remove and place on the tissue to absorb any extra oil.
  • Serve hot with ginger chutney, peanut chutney or with tomato ketchup.

Notes

* If you forget to soak the lentils before night, do not worry. Soaking for 6 hrs will also do.
** If you are making it as a snack for adults, instead of grinding chillies and ginger, you can chop them and mix along with the onion.
*** Add salt and onion only when you are ready to start making punugulu. Or else, the batter will turn runny and will absorb a lot of oil.
**** I used the whole cowpeas here. But if you do not eat them with the skin, you can also use the skinned cowpeas.
Keyword Alasandalu fritters, alasandalu recipes, andhra special, black eyed peas recipes, bobbarlu punugulu, bobbarlu vadalu, evening snack, healthy breakfast, healthy snack

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1 thought on “Bobbarlu Punugulu – An Easy Snack Recipe”

  1. 5 stars
    I love cooking repertoire, testing them out with my family and approved. As always, I would love to see how these simple and easy recipes take shape in your kitchens.

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