1 Grind the soaked and drained moong dal, green chillis, ginger and salt to a slightly coarse paste. There is no need to add water while grinding. Remove onto a dish and add the chopped onions, mint leaves, cumin seeds and mix well. 2 Heat oil in a deep frying vessel. Once its piping hot, reduce flame to medium and drop a little mixture of the batter and fry the fritters to a golden brown color. Deep fry a batch of 8-10 punukulu depending on the size of the vessel. 3 Serve hot over a cup of masala chai. Prep & Cooking: 20-30 mts, soaking: 5-6 hours Makes approx 35 punukulu Cuisine: Andhra . 1 onion, finely chopped 3-4 green chillis (adjust) 1″ ginger 1 tsp cumin seeds 12-15 mint leaves finely chopped salt to taste oil for deep frying