Loading...
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
Prepare the Dough
Set Up for Frying
Form and Fry the Jantikalu
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
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.
This andhra recipe takes 45 minutes to prepare and yields 6 servings. At 370.88 calories per serving with 5.65g of protein, it's a moderately challenging recipe perfect for snack.
Drain and Store
For a different flavor profile, substitute ajwain with 1 teaspoon of cumin seeds (jeera) or 2 teaspoons of white sesame seeds (til).
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.
To increase the heat, add 1/2 teaspoon of black pepper powder or a teaspoon of finely ground green chili paste to the dough.
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.
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.
Besan is a good source of plant-based protein and fiber, contributing to satiety and providing essential amino acids for bodily functions.
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.
There are two common reasons: either the dough was too soft and wet, or the oil temperature was too low. Ensure your dough is stiff but pliable, and always fry on a consistent medium heat.
The key to crispiness lies in three things: adding fat (butter or hot oil) to the flour, kneading a stiff dough, and frying on a steady medium flame until the sizzling subsides.
When cooled completely and stored in a well-sealed, airtight container, they stay fresh and crispy for up to 3 weeks at room temperature.
Andhra Jantikalu are a traditional deep-fried snack, which means they are high in calories and fat. They are best enjoyed in moderation as a festive treat or an occasional indulgence within a balanced diet.
A single serving of 4 pieces contains approximately 300-350 calories. The majority of these calories come from carbohydrates from the flours and fat absorbed during deep frying.