JANTIKALU | How to make JANTIKALU

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By Sujatha Ratnala
Created on 17th Feb 2016
  • JANTIKALU, How to make JANTIKALU
  • JANTIKALU | How to make JANTIKALU (2 likes)

  • 0 reviews
    Rate It!
  • By Sujatha Ratnala
    Created on 17th Feb 2016

About JANTIKALU

An extremely low effort, low time high return and easy to make snack with readily available flours at home. A frequented snack in our kitchen. Recommended for beginners.

JANTIKALU is a delicious dish which is enjoyed by the people of every age group. The recipe by Sujatha Ratnala teaches how to make JANTIKALU step by step in detail. This makes it easy to cook JANTIKALU in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare JANTIKALU at home. This amazing and mouthwatering JANTIKALU takes 5 minutes for the preparation and 15 minutes for cooking. The aroma of this JANTIKALU is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then JANTIKALU is a good option for you. The flavour of JANTIKALU is palatable and you will enjoy each and every bite of this. Try this JANTIKALU and impress your family and friends.

  • Prep Time5mins
  • Cook Time15mins
  • Serves4People
JANTIKALU

Ingredients to make JANTIKALU

  • Rice flour- 1 glass
  • Besan - 1 glass
  • Ajwain (vam) - 1 tsp
  • White chilli powder (chema mirapkai gunda) - 1/4 tsp or to taste
  • Salt - 1/2 tsp or to taste
  • Oil- 1 tsp
  • Oil for Deep frying

How to make JANTIKALU

  1. Mix all the ingredients in a mixing bowl except the oil. Add 1 tsp of hot oil. Add water and make a semi-tight dough. Keep it covered for 5 minutes.
  2. Heat oil in a wide kadai in high flame. Make a portion of the dough and put it in a Jantikulu maker which has 3 holes about 3 mm wide. Test for the dough consistency by pressing. If it is difficult, add additional water to the dough.
  3. In one go, shoot out the entire content of the Jantikulu maker in the oil by moving it from the periphery to inside and where ever gaps are seen. A big single muruku like structure will be formed.
  4. After golden colour, turn over and fry the other side. Remove using a big colander like spatula (sataram) and keep on paper napkins.
  5. With the remaining dough, make jantikulu. Around 5 to 6 jantikulu can be made with medium glass measurement.
  6. After cooling, store in an airtight container as is. While serving, it can be broken into fragments.
My Tip: a) If white chilli powder is not available, use green chilli paste, pepper powder or red chilly powder as alternatives. b) To begin with, try making a small size jantikulu carefully in the oil.

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