Andhra Jantikalu

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, sift together the rice flour and besan to remove any lumps. Add the ajwain, red chili powder, hing, and salt. Whisk to combine all dry ingredients evenly.
   • Add the softened butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse, sandy crumbs. This step is key for a crispy texture.
   • Gradually add warm water, a little at a time, and knead to form a smooth, pliable, and stiff dough. The dough should not be sticky or too soft. Cover and let it rest for 10 minutes.
2. 2

   Set Up for Frying

   • Lightly grease the inside of a jantikalu or murukku press and fit it with a star-shaped disc (the one with 3-5 holes is traditional for jantikalu).
   • Take a portion of the rested dough and roll it into a log shape. Fill the press with the dough, ensuring there are no air pockets, and close the lid.
   • Heat the oil in a kadai or deep, heavy-bottomed pan over medium heat. To test if the oil is ready, drop a tiny piece of dough into it. If it sizzles and rises to the surface immediately without browning too quickly, the oil is at the perfect temperature (around 175°C or 350°F).
3. 3

   Form and Fry the Jantikalu

   • Holding the press over the hot oil, carefully press the handle to extrude the dough. Move your hand in a circular motion to form a spiral shape, about 3-4 inches in diameter. Create 2-3 spirals per batch, being careful not to overcrowd the pan.
   • Fry on medium heat for about 2-3 minutes on the first side, until it becomes firm and lightly golden.
   • Gently flip the jantikalu using a slotted spoon and fry for another 2-3 minutes on the other side. They are done when they are a uniform golden brown and the vigorous sizzling of the oil has subsided.
   • Ensure they are cooked through and crispy. The whole process should take about 4-6 minutes per batch.
4. 4

   Drain and Store

   • Once perfectly fried, carefully remove the jantikalu from the oil with a slotted spoon, allowing excess oil to drip back into the pan.
   • Place them on a wire rack or a plate lined with paper towels to drain further.
   • Allow the jantikalu to cool completely to room temperature. They will become even crispier as they cool.
   • Store the cooled jantikalu in a clean, dry, airtight container. They will stay fresh and crispy for up to 3 weeks.