Most Popular Street Foods of Andhra Pradesh You Must Try

Mouth Watering Street Foods of Andhra Pradesh

Lets see the Most popular mouth watering street foods of Andhra Pradesh

1. Mirchi Bajji

Mirchi Bajji is a spicy South Indian deep-fried fritter made of green chilies. It is one of the most famous street food snacks of Andhra Pradesh. Made of green chilies dipped in a gram flour batter and deep-fried. Stuffed Mirchi Bajji is more popular in Andhra Pradesh. Freshly sliced lemon onion mixture is stuffed in Mirchi Bajji and served hot. Mirchi bajji is served with tomato sauce or tangy green chutney.

Mirchi Bajji

2. Punugulu

Punugulu is a simple snack recipe from Andhra cuisine, easily made with idli or dosa batter. Punugulu is common and popular street food in coastal regions of Andhra Pradesh. Urad dal, rice, and spices are used to make a batter. Punugulu deep-fried snack is generally soft on the inside and crispy on the outside. It is served with peanut chutney, or coconut chutney, or tomato chutney.

Punugulu

3. Ulli Karam Dosa

Ulli Karam Dosa is a delicious and spicy Andhra food. A usual dosa prepared of chutney. Ulli Karam is generally chutney made with onions, red chilies, garlic, tamarind, and curry leaves. Freshly prepared chutney spread over the dosa, grated cheese, and coriander leaves added to enhance the flavor. Ulli Karam Dosa is served hot with coconut chutney.

Ulli Karam Dosa

4. Egg Bonda

Egg Bonda, is also known as egg bajji, or egg pakora, is a popular south Indian snack. Egg Bonda, a yummy starter, is a popular street food of Andhra Pradesh. Prepared by boiled eggs, dipped in a gram flour batter, added with spices and salt, and then fried in oil. Hot bonda topped with chopped onions, coriander leaves, and lemon juice, is served with tomato sauce or green chutney.

Egg Bonda

5. Onion Pakora

Onion Pakora is one of the most favorite tea time snacks in India. Deep-fried onion fritter is a very popular street food of Andhra Pradesh. Crispy fritters made of thin onion slices coated with spices added gram flour and rice flour batter. It is then deep-fried in oil. Onion Pakora is an appetizer or starter served with green chutney or tomato ketchup.

Onion Pakora

6. Ridge Gourd Bajji

Ridge Gourd Bajji is a famous South Indian fritter, mainly prepared for an evening snack. Termed as Beerakaya Bajji in Telugu, it’s the more popular street food in Andhra Pradesh. Ridge Gourd Bajji made from ridge gourd slices, dunked in spicy gram flour batter, and deep-fried. It is an ideal tea-time snack during a rainy monsoon evening.

Ridge Gourd Bajji

7. Stuffed Brinjal Fry

Stuffed Brinjal Fry is an authentic spicy curry, which is a more popular dish in Andhra Pradesh. It is popularly referred to as “Gutti Vankaya Fry” in Telugu. Made of tender brinjal cut into slices, then stuffed with freshly ground spices and cooked. Delicious stuffed brinjal curry is eaten with roti or chapatti and perfects with rice too. Freshly prepared masala made from roasted spices gives a unique blend of flavor to the dish.

Stuffed Brinjal Fry

8. Paalakaayalu

Paalakaayalu, a small crunchy ball made of rice flour, is an Andhra savory recipe. Prepared using rice flour, grated coconut, cumin seeds, butter and chili powder, salt, and a pinch of asafoetida. Paalakaayalu is a great evening snack with a hot cup of tea. The tiny fried ball is a more favorite snack among the kids.

Paalakaayalu

9. Boorelu

Boorelu or Poornalu is tiny deep-fried balls made of rice flour, jaggery, dal, cardamom, and dry fruits. It is a popular sweet snack from Andhra cuisine, prepared during festivals and other special occasions. Boorelu, traditionally made using rice-urad dal batter, stuffed with chana dal, jaggery, cardamom, and dry fruits, and then deep-fried in oil.

Boorelu

10. Pesarattu

Pesarattu is a traditional moong dal dosa from Andhra cuisine. It’s the very popular street food of Andhra Pradesh, and it is eaten as breakfast or as a snack. Traditionally, served with Rava upma and Allam pachadi in Andhra cuisine. Made of whole green gram batter added with green chili, ginger, and cumin seeds. Crispy dosa, also eaten with ginger chutney or tamarind chutney.

Pesarattu

11. Rava Appalu

Rava Appalu is a traditional dish of Andhra Pradesh widely prepared during festive occasions. It’s also a popular sweet delicacy of several South Indian states, generally served as prashadam during festivals. It’s made of semolina, sugar, ghee, and cardamom powder. Semolina balls made with sugar and cardamom powder is shallow fried in oil or ghee. Rava Appalu is a common and popular snack of Andhra Pradesh.

Rava Appalu

12. Bobbatlu

Bobbatlu is a thin Indian sweet flatbread, well-famous street food in Andhra Pradesh and entire South India. It has alternative names in every state. The main ingredient for making the snack is maida flour, Chana dal, Jaggery or Sugar. Flatbread made of maida flour stuffed with chana dal, jaggery, cardamom powder, and then cooked in a pan. This mouth-watering sweet flatbread is enjoyed by everyone as an evening snack.

Bobbatlu

13. Dibba Roti

Dibba roti is also known as Minapa Roti, is a crunchy breakfast or snack, very famous street food in Andhra Pradesh. This classic Andhra dish prepared of urad dal and rice Rava batter added green chili, ginger, cumin seeds, and salt. Dibba means thick, and roti means bread, hence it refers to ‘thick bread.’ The roti cooked in a thick Kadai at low flame. Dibba roti,  served with coconut chutney or ginger chutney, or avakaya pickle.

Dibba Roti

14. Rava Idli

Rava Idli is a soft and fluffy steamed cake made with semolina. It’s a popular breakfast dish in Andhra Pradesh. Prepared using a batter that contains Rava, yogurt, curry leaves, mustard, chana dal, green chili, cashews, ginger, chopped vegetables, and coriander leaves.  Delicious and colorful Rava Idli eaten with coconut chutney and sambar.

Rava Idli

15. Perugu Vada

Perugu Vada is a traditional dish and popular street food snack of Andhra Pradesh. Perugu means yogurt and, vada is a fritter made of urad dal. Perugu vada is nothing but a south Indian medu vada, which soaked in tempered yogurt for few hours. The yogurt sauce flavored with mustard, red chili, cumin seeds, chopped carrot, coriander leaves, and curry leaves. It is called Thayir vada in Tamil Nadu, and Dahi vada in North India.

Perugu Vada