Enjoy this traditional and crunchy savory snack during this festive season. Just follow the easy steps given below and enjoy…Janthikalu or Murukulu/Murukku/KArAlu is a popular snack recipe in Andhra Pradesh. There are hundreds of different varieties of murukku/chakli recipes to choose from. Basically Janthikalu recipes are prepared with rice flour, besan, urad flour, sesame seeds, ghee, red chilli powder, jeera and carom seeds. But this recipe is a little different than any sabudana murukku recipes available. When I tried this recipe for the 1st time, i was very surprised by the taste. They were delicious and very easy to make. This delicious snack is perfect for serving to the guests during festivals or made for munching as an evening snack along with your tea/coffee. Apart from snacking, you can also pack it for picnics or road trips and munch onto it whenever you like!

From kids to adults, everyone enjoys these crunchy treats! Indians prepare various types of foods to relish during the festivities, ‘janthikalu’ is one of the special treats. This easy-to-make recipe can be made within 30 minutes with very minimum efforts. You can make these in larger quantities and store them in an airtight container that will stay good for weeks. This snack will be good and fresh for a very long time, if stored properly! So, without wasting any more time, make this snack and enjoy with your near and dear ones.

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How to make Sabudana Janthikalu

PREP TIME: 10 MINS COOK TIME: 15 MINS TOTAL TIME: 25 MINS COURSE: SNACKS CUISINE: SOUTH INDIAN

Ingredients

rice flour – 1 cup
sabudana pearls/tapioca pearls flour – 1/2 cup
red chilly powder – 1 tsp
salt – 1/2 tsp (adjust)
azwain seeds (carom seeds or vamu) – 3/4 tsp
jeera – 1 tsp
oil for frying

Instructions

Add all the ingredients except oil in a mixing bowl, give a good mix.
Heat 2-3 tsp oil or butter, then add it to all the ingredients. Mix well, add water gradually and knead to a medium tight dough.
Heat oil in a kadai on medium heat.
Insert desired shape chakli plate in chakli maker. (I used medium round holes one).
Now make a cylindrical shape out of dough and fill the chakli maker and close the lid.
Check the oil temperature by adding a small piece of dough. If it comes up gradually and steadily on top, then the oil is ready. If it settles down at bottom of kadai or comes up very slowly, the oil is not hot enough.
Dispense the dough from the chakli maker into hot oil, by rotating the handle on the top of the chakli maker and moving your hand in circular motion from center to outwards. Do not overcrowd the kadai.
- or you can press chaklis on a paper or plastic sheet or on a plate, then add them to oil.
- This way you can make 3 to 4 each time.
Flip the chaklis and fry till they turn golden brown and crispy from both sides or till the oil stops sizzling. It means the chaklis are fried..
Transfer the chaklis onto a paper towel, to drain the excess oil.
When they cool down, place them in an air-tight container or box.
Serve sabudana janthikalu/murukku as a tea time snack or serve to guests on festive times.

Tips

If you don’t have sabudana/sago flour handy, you can just grind sago and use in this recipe.
Use either way of making 1. directly press in oil 2. press chaklis on a paper and then put them in oil. both ways the taste is same. Pick the method you are comfortable with.
These chaklis will be good for weeks if stored properly in an air tight container.

Step by step photo instructions

Add all the ingredients except oil in a mixing bowl, give a good mix.

2. Heat 2-3 tsp oil or butter, then add it to all the ingredients. Mix well, add water gradually and knead to a medium tight dough.

3. Heat oil in a kadai on medium heat.

4. Insert desired shape chakli plate in chakli maker. (I used medium round holes one).

5. Now make a cylindrical shape out of dough and fill the chakli maker and close the lid.

6. Check the oil temperature by adding a small piece of dough. If it comes up gradually and steadily on top, then the oil is ready. If it settles down at bottom of kadai or comes up very slowly, the oil is not hot enough.

7. Dispense the dough from the chakli maker into hot oil, by rotating the handle on the top of the chakli maker and moving your hand in circular motion from center to outwards. Do not overcrowd the kadai.