Authentic Andhra-Style Janthikalu Recipe

Ingredients

1 cup Rice Flour
1 cup Besan (Chickpea Flour)
2 tablespoons Hot Oil
1 teaspoon Ajwain (Carom Seeds)
1 teaspoon Sesame Seeds
1 teaspoon Red Chili Powder
1/4 teaspoon Turmeric Powder
Salt to taste
Water as needed
Oil for deep frying

Steps and instructions

In a large mixing bowl, combine rice flour and besan.
Add the hot oil and mix well. This will give the Janthikalu a nice crunch.
Add ajwain, sesame seeds, red chili powder, turmeric powder, and salt to the mixing bowl. Mix all the ingredients together.
Gradually add water and knead into a soft dough. Ensure the dough is not too stiff or too soft.
Heat oil in a deep frying pan over medium heat.
Once the oil is hot, use a chakli maker or Janthikalu maker to shape the dough into small round coils directly into the hot oil.
Fry the Janthikalu on medium heat until they turn golden brown. Do not overcrowd the pan.
Use a slotted spoon to remove the fried Janthikalu from the oil and drain on paper towels to remove excess oil.
Allow the Janthikalu to cool completely before storing in an airtight container. Serve as a snack.

Tools for making

Large Mixing Bowl - for combining the flours and other ingredients
Chakli Maker or Janthikalu Maker - to shape the dough into small round coils
Deep Frying Pan - for frying the Janthikalu
Slotted Spoon - to remove the fried Janthikalu from the oil
Paper Towels - for draining excess oil from the fried Janthikalu
Airtight Container - for storing the Janthikalu

Recipe variations

Using Whole Wheat Flour instead of Rice Flour for a healthier option
Adding a pinch of Asafoetida (Hing) for additional flavor
Adding finely chopped Curry Leaves or Coriander Leaves for a fresh taste
Experimenting with different spices like Cumin Seeds or Fennel Seeds
Adding crushed Black Pepper for a spicy kick
Replacing the Besan with Moong Dal Flour for a different texture
Adding a tablespoon of Yogurt to the dough for a tangy flavor
Coating the Janthikalu with a mixture of crushed peanuts or sesame seeds before frying
Using a different shape for the Janthikalu, such as long thin strips or small bite-sized rounds
Making a gluten-free version by using a gluten-free flour blend instead of wheat or rice flour

Recipe overview

Janthikalu, also known as Murukku in some regions, is a popular Indian snack that is both delicious and easy to prepare. This crunchy delight is made from a blend of rice flour and besan (chickpea flour), flavored with ajwain (carom seeds), sesame seeds, red chili powder, and turmeric. The dough is then shaped into small round coils and deep-fried to golden perfection. The result is a crispy, savory snack that is perfect for serving at get-togethers or enjoying with a cup of tea. This recipe will walk you through the step-by-step process to make the best homemade Janthikalu. Enjoy the cooking!

Common questions

Can I use any other type of flour instead of rice flour?
Yes, you can use millet flour or corn flour as alternatives to rice flour.
Can I skip the ajwain (carom seeds) and sesame seeds?
Absolutely, you can omit them if you don't have them or prefer not to use them. However, they do add a nice flavor to the Janthikalu.
Can I reduce the amount of chili powder?
Yes, you can adjust the amount of red chili powder according to your taste preferences. Feel free to increase or decrease the spiciness as desired.
Do I have to use a Janthikalu maker?
No, you can shape the dough into small round coils by hand or use a piping bag with a star-shaped nozzle to create a similar effect.
Can I store the Janthikalu?
Yes, once completely cooled, store the Janthikalu in an airtight container. They can stay fresh for up to 2 weeks.
Can I reheat the Janthikalu?
It's best to enjoy Janthikalu fresh. However, if needed, you can reheat them in a preheated oven at 300°F (150°C) for a few minutes until they regain their crunchiness.

Serving dishes and utensils

Mixing Bowl - A large bowl to combine the ingredients and knead the dough.
Chakli Maker or Janthikalu Maker - A kitchen tool used to shape the dough into small round coils for frying.
Deep Frying Pan - A pan with high sides for frying the Janthikalu.
Slotted Spoon - A spoon with slots or holes to remove the fried Janthikalu from the oil.
Paper Towels - To drain excess oil from the fried Janthikalu.
Airtight Container - To store the Janthikalu and keep them fresh.

Origin stories

Janthikalu is a traditional snack from South India, particularly popular in the Andhra Pradesh and Telangana regions. This snack has been a part of South Indian households for generations. Interestingly, Janthikalu is also considered an auspicious food and is often prepared during festivals and special occasions, especially during Diwali, the festival of lights. The snack is beloved for its intricate designs made with a special mould, symbolizing the complexities of life, yet offering a crunch of comfort. Folk tales often depict grandmothers expertly flicking the mould to create the perfect Janthikalu, while surrounding family members eagerly await their turn to taste the fresh, hot snack. Despite its regional roots, the fame of Janthikalu has transcended boundaries and it's now enjoyed by people across India and beyond.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.