Janthikalu are traditional South Indian savory snacks made during festivals like Sankranti and Diwali. They are crispy, light, and mildly spiced.
Ingredients
- Rice flour – 2 cups
- Besan (gram flour) – ½ cup
- Hot oil – 3 tbsp
- Ajwain (vaamu) – 1 tsp (lightly crushed)
- Hing (asafoetida) – a pinch
- Salt – to taste
- Water – as needed
- Oil – for deep frying
Preparation Method
- Take rice flour and besan in a wide bowl.
- Add salt, ajwain, and hing.
- Heat oil and carefully add hot oil to the flour mixture.
- Mix well using a spoon first, then with fingers once warm.
- Add water little by little and make a soft, smooth dough.
- Fill the dough into a janthikalu press.
- Heat oil on medium flame.
- Press janthikalu directly into hot oil.
- Fry until golden and crispy on both sides.
- Remove and cool completely before storing.
Tips
- Oil must be hot, not warm, when adding to flour
- Dough should be soft but firm enough to hold shape
- Fry only on medium flame for even crispiness
Variations
- Add sesame seeds along with ajwain
- Replace ajwain with cumin if preferred
- Add a pinch of red chilli powder for mild spice