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The Hindu
08-07-2025
- General
- The Hindu
Punugulu, mirchi bajji, masala vada are the best snacks for a rainy day in Hyderabad
Hyderabad's chilly winds and sudden rain spells make the perfect backdrop for craving something deep-fried and local. Think crisp, golden snacks with just the right hit of chilli — flavourful enough to warm you up, but not so spicy that you skip your hot cuppa. If you love crunchy bites, you might end up frying some at home. But if cooking is not your thing, just order in or head to your go-to bajji joint. Punugulu: These bite-sized dollops of idli-dosa batter are fried till golden brown and impossible to stop at just one. That slight tang from the fermented batter is your excuse for going in for seconds (or thirds). Let the gut-health benefits of fermentation ease your guilt as you bite into these crunchy, oily little devils. Best enjoyed with chai, ginger or elaichi, your call. Mirchi Bajji: In Hyderabad, this is not just a snack, it is practically a celebration. From wedding menus to desi-themed high teas, the mirchi bajji makes an appearance with pride. Street-side or served on silver trays, it remains a firm local favourite. Made using banana chillies, which are quite mild, the seeds are scooped out and the inside is filled with a salty, tangy mixture that balances the gentle heat. Then, it is dipped in a thick besan batter and fried till golden and crisp. Honourable mentions go to its bajji cousins: alu bajji (potato) and aratikaya bajji (raw banana), also deep-fried and delicious. Masala Vada: This holeless vada is hearty, humble, and hard to resist. Made by coarsely grinding soaked split chickpeas (Bengal gram) and sometimes a bit of toor dal with spices, the batter is shaped into flat discs and deep-fried. Sounds simple enough, but the secret to that perfect crunch lies in slow frying over a low flame, with constant stirring. The result is a golden shell that is crisp on the outside and soft, almost fluffy, within. Definitely calls for a hot cup of chai on the side. Patti Samosa: This is a snack that needs no season, or reason. But when it rains, Hyderabad's tea stalls start filling up with samosa loyalists, especially those chasing the onion-filled kind. Unlike the samosas (or singaras) loved in the north and east, the Hyderabadi patti samosa is its own thing. Its name comes from the thin dough strips — patti — used to wrap the caramelised onion filling into crisp, triangle-shaped bites. Pro tip: The non-vegetarian version, packed with spiced minced meat, is a local favourite among seasoned snackers.
New Indian Express
29-04-2025
- General
- New Indian Express
TTD aims to bring ‘divine taste' back to Tirupati laddu
TIRUMALA: The Tirumala Tirupati Devasthanams (TTD) is undertaking unprecedented measures to elevate the quality of its iconic Tirupati Laddu, a sacred prasadam cherished by millions of devotees worldwide. Revered as a divine offering that symbolizes a sweet connection to Lord Venkateswara, the laddu has long been a highlight of the Tirumala pilgrimage, particularly adored by children and infants. However, recent criticisms regarding ingredient quality and concerns about the Anna Prasadam canteen have prompted TTD to launch a transformative initiative to restore the laddu's sanctity and excellence. Chief Minister N Chandrababu Naidu, during his recent visits to Tirumala and a comprehensive review at the state headquarters, emphasized the need to restore TTD's glory by prioritizing the enhancement of the laddu's quality. TTD collaborates with FSSAI to set up lab to test laddu ingredients' quality Naidu's vision of an 'ablution starting from Tirumala' reflects a commitment to cleansing systemic issues and rebuilding devotees' trust. Under the leadership of TTD Executive Officer J Shyamala Rao and Additional Executive Officer Ch Venkaiah Choudhary, a series of high-level meetings with TTD department heads, Food Safety and Standards Authority of India (FSSAI) experts, and other specialists have paved the way for groundbreaking reforms aimed at ensuring the laddu meets the highest standards of quality and devotion. For the first time in its history, TTD is collaborating with FSSAI to establish an exclusive laboratory dedicated to testing the quality of laddu ingredients, including ghee, sugar, cashews, almonds, dry grapes, Bengal gram dal flour, sugar candy, cardamom, and raw camphor. This state-of-the-art facility will standardise procurement processes, ensuring only the finest ingredients are used. By addressing longstanding concerns about supply chain discrepancies, the lab aims to eliminate substandard supplies and maintain the laddu's purity and shelf life, critical for a prasadam that is shared with families and communities. German machinery in Potu In a significant technological leap, TTD is introducing advanced German-manufactured machinery to the temple's potu (kitchen). These machines will automatically inspect ingredients, detect foreign contaminants, and reject any substandard materials, ensuring the integrity of components like ghee and cashews. This mechanisation effort is complemented by a renewed focus on the 650 Srivaishnavite potu workers, who are integral to the laddu's preparation. TTD is fostering a devotional mindset among these workers while improving the kitchen's ambiance to enhance the spiritual and operational environment. These changes, set to be implemented on a regular basis, aim to preserve the laddu's traditional essence while embracing modern efficiency. The administration is also tackling past procurement challenges, including scams and discrepancies between tender specifications and actual supplies. By developing national-level procurement standards with input from leading scientists, TTD is streamlining its supply chain to prioritise quality, moisture resistance, and longevity. These measures aim to eliminate fraudulent practices and ensure that every ingredient meets rigorous benchmarks, reinforcing the laddu's status as a sacred offering. TTD's production of 3.5 lakh laddus daily, with a buffer stock of 25,000, represents a historic milestone, with output peaking at 3.75 lakh during high-demand periods such as festivals. This massive operation consumes 13 tonnes of ghee, 32 tonnes of sugar, 16 tonnes of Bengal gram dal flour, 800 kg of sugar candy, 1.3 tonnes of dry grapes, 2.6 tonnes of cashews, and 500 kg of almonds daily. Additionally, 6,500 kg of rice and other ingredients are used to prepare Anna Prasadam, showcasing TTD's commitment. To meet demand, TTD is exploring steps to scale production to 5 lakh laddus or maintain buffer stocks during peak seasons.
