Andhra Jantikalu
Crispy, crunchy spiral snacks from Andhra made with rice flour and besan. Perfectly spiced with ajwain and chili, these deep-fried delights are a classic tea-time favorite for any celebration.
For 6 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.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.
- c.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.
- d.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
Step 2
- a.Set Up for Frying
- b.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).
- c.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.
- d.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
Step 3
- a.Form and Fry the Jantikalu
- b.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.
- c.Fry on medium heat for about 2-3 minutes on the first side, until it becomes firm and lightly golden.
- d.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.
- e.Ensure they are cooked through and crispy. The whole process should take about 4-6 minutes per batch.
- 4
Step 4
- a.Drain and Store
- b.Once perfectly fried, carefully remove the jantikalu from the oil with a slotted spoon, allowing excess oil to drip back into the pan.
- c.Place them on a wire rack or a plate lined with paper towels to drain further.
- d.Allow the jantikalu to cool completely to room temperature. They will become even crispier as they cool.
- e.Store the cooled jantikalu in a clean, dry, airtight container. They will stay fresh and crispy for up to 3 weeks.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough's consistency is critical. If it's too dry, the jantikalu will break while pressing. If it's too wet, they will absorb excess oil and won't be crispy.
- 2Using hot oil instead of butter in the dough also yields very crispy jantikalu. Be careful when handling hot oil.
- 3Maintain a consistent medium heat throughout the frying process. If the oil is too hot, they will brown quickly but remain uncooked inside. If it's too cool, they will become greasy.
- 4Do not overcrowd the pan. Frying in small batches ensures the oil temperature remains stable, resulting in evenly cooked, crispy jantikalu.
- 5If you're a beginner, you can press the spirals onto a greased spatula or a small piece of parchment paper and then gently slide them into the hot oil.
- 6Ensure the dough is well-rested for at least 10 minutes. This allows the flours to hydrate properly, making the dough easier to press.
Adapt it for your goals.
Flavor
For a different flavor profile, substitute ajwain with 1 teaspoon of cumin seeds (jeera) or 2 teaspoons of white sesame seeds (til).
TextureTexture
For an even lighter and crispier texture, replace 2 tablespoons of the rice flour with 2 tablespoons of roasted urad dal flour or fine cornstarch.
SpiceSpice
To increase the heat, add 1/2 teaspoon of black pepper powder or a teaspoon of finely ground green chili paste to the dough.
Why this is on our healthy list.
Naturally Gluten-Free
Made from rice flour and besan (gram flour), this snack is inherently gluten-free, making it a suitable choice for individuals with gluten sensitivity or celiac disease.
Aids Digestion
The inclusion of ajwain (carom seeds) and hing (asafoetida) is not just for flavor. These spices are traditionally known in Ayurveda to help improve digestion, reduce gas, and prevent bloating.
Source of Plant-Based Protein
Besan is a good source of plant-based protein and fiber, contributing to satiety and providing essential amino acids for bodily functions.
Frequently asked questions
This usually happens if the dough is too dry and stiff. Add a teaspoon of warm water at a time and knead again until it reaches a pliable consistency without cracks.