Alasandalu or Bobbarlu Punugulu Recipe
Bobbarla punugulu recipe is very easy to make and healthy as it is a powerhouse of protein.
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.