Instant Punugulu with Tomato Chutney

• 1 teaspoon oil
• 10–12 garlic cloves
• 8–10 curry leaves
• 6–7 green chillies
• 3 tomatoes
• 1 teaspoon salt
• coriander stems
• 1 cup water
• 1 teaspoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 6–7 curry leaves
• 3 boiled potatoes
• ⅓ cup curd
• ½ cup water
• 1½ teaspoons salt
• 1 cup rice flour
• ⅓ cup maida
• 1 onion
• 2–3 green chillies
• 1 ginger
• curry leaves
• coriander leaves
• ¼ teaspoon baking soda
• water

Preparation

1. Step 1

   0:33
   Heat a pan on high flame. Add 1 tsp oil, then roast 10-12 garlic cloves for 30 seconds. Add 8-10 curry leaves and 6-7 green chillies and roast for another 30 seconds. Add 3 tomatoes, 1 tsp salt, and coriander stems. Mix well, add 1 cup water, cover, and boil for 5 minutes until tomatoes are soft and the mixture sets. Turn off the heat and let it cool.
2. Step 2

   3:15
   Prepare the tadka by heating 1 tsp oil. Add 1 tsp mustard seeds, 1 tsp cumin seeds, and 6-7 curry leaves. Pour the hot tadka over the cooled tomato mixture.
3. Step 3
   Blend the cooled tomato mixture with coriander stems into a fine paste to complete the spicy garlic tomato chutney.
4. Step 4
   Roughly chop 3 boiled potatoes and add to a mixer jar along with 1/3 cup curd, 1/2 cup water, and 1.5 tsp salt. Pulse to make a coarse paste. Add 1 cup rice flour and 1/3 cup maida. Pulse again until combined into a thick batter. Let the batter rest for 5 minutes so the flours absorb the liquid.
5. Step 5
   Add the prepared tomato chutney base to the batter and pulse to combine into a smooth paste.
6. Step 6

   3:37
   To the batter add 1 cup finely chopped onion, 2-3 green chillies, 1 inch finely chopped ginger, curry leaves, and a handful of coriander leaves. Mix gently. Add 1/4 tsp baking soda and a little water if needed. Whisk lightly to incorporate air for a fluffy texture.
7. Step 7 · 190°C / 374°F

   4:24
   Heat oil to 180-200°C. Take a small amount of batter on four fingers and use the thumb to gently push and drop small portions into the hot oil, keeping close to the surface to avoid splatter. Fry on medium flame for 3-4 minutes until golden brown and crisp. Serve hot with the tomato chutney.