page_title: Telugu cuisine
section_title: Snacks
hierarchical_section_title: Telugu cuisine / Regional variations / Snacks
caption_attribution_description: English: Samosa (Indian Snacks) vendor, in the Bazaar's of Medina Circle, Hyderabad, India.
context_page_description: Telugu cuisine is a cuisine of South India native to the Telugu people from the states of Andhra Pradesh and Telangana. Generally known for its tangy, hot and spicy taste, the cooking is very diverse due to the vast spread of the people and varied topological regions.
  All three regions — Coastal Andhra, Rayalaseema and Telangana — have distinctive cuisines, where in semi-arid Telangana state region millet-based breads is predominant staple food, while rice is predominant in irrigated Andhra and Rayalaseema regions and ragi is popular in Rayalaseema regions which is predominantly semi-arid. Many of the curries, snacks and sweets vary in the method of preparation and differ in name, too.
  Andhra Pradesh state is the leading producer of red chili, rice and Telangana state is millets in India influences the liberal use of spices — making the food one of the richest and spiciest in the world. Vegetarian, as well as meat and seafood, feature prominently on the menus. Pappu, tomato, gongura, and tamarind are largely used for cooking curries. Spicy and hot varieties of pickles form an important part of Telugu cuisine.
context_section_description: At home, many savory snacks make an appearance. These include:
  Upma   - ఉప్మా
  Boondi - బూంది
  Kaarappoosa  - కారప్పూస
  Ponganalu - పొంగనాలు
  Bajji and  Bondaalu or Punukulu- బజ్జి, బోండాలు or పునుకులు stuffed with spices and dipped in chickpea batter and fried with spicy dips (allam pachadi)
  Varieties and variants: Mirapakaya Bajji (Chilli) popular evening snack all across the state, Vamu Bajji, Vankaya Bajji (Brinjal), Aratikaya Bajji (Plantain), Urla Gadda Bajji (Potato),  Vegetable Bonda.
  Varieties and variants:
  Pakodi - పకోడీ
  Ulli Kaadalu Pakodi *Sanna Pakodi *Vankaya Pakodi
  Varieties include Royallu Pakodi, Kodi Pakodi, Ullipakodi (fritters made with sliced onion and spices in chickpea batter)
  Gaare  - గారె  Gaares are a deep fried and spiced dough.
  Varieties include :Perugu gaare/Aavadalu -  ఆవడలు Gaare are marinated in a yogurt sauce), Bellam Garelu, Rava Garelu, Ulli Garelu, Pulla Garelu
  Murukullu orJantikalu - జంతికలు
  Varieties and variants:*Pesarapappu Jantikalu, Challa Murukulu, Chegodilu(చేగోడీలు), Sakinalu or Chakkidalu - చక్కిడాలు, Chakli, Chekkalu or Chuppulu  -  చెక్కలు or చుప్పులు, Maida Chips, Colocasia Chips, Plain papadam, Aam papad
  Maramaraalu or Popped Rice - Usually mixed with tomatoes, onions, coriander and lime juice and chilli powder.
  Bean/Pea Snacks includes Senagala Talimpu, Guggillu - గుగ్గిళ్ళు etc.
  Mixture (Boondi mixed with chopped onions and lemon juice)
caption: Samosa vendor on the streets of Hyderabad
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