Curd Jantikalu Recipe – Crispy Curd Snacks
Indulge in the crunchy and flavorful delight of Curd Jantikalu, a classic South Indian snack that pairs perfectly with your favorite chai or coffee. Made with the wholesome goodness of rice flour, curd, and a touch of aromatic spices, these crispy treats are a staple during festivals or tea-time gatherings. Whether you are a beginner or an expert in the kitchen, this easy-to-follow recipe ensures you can create the perfect batch every time.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice flour | 1 cup |
| All Purpose Flour (Maida) | 1/2 cup |
| Curd (Dahi / Yogurt) | 3/4 cup |
| Sesame seeds (Til seeds) | 3 tablespoons |
| Ajwain (Carom seeds) | 1 teaspoon |
| Red Chilli powder | As per taste |
| Salt | To taste |
| Butter (melted) | 1/4 cup |
| Sunflower Oil | As required for deep frying |
| Water | As needed to adjust dough |
Preparation Time and Serving Details
| Details | Time/Quantity |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 3 |
| Cuisine | South Indian |
| Course | Snack |
| Diet | Vegetarian |
Step-by-Step Instructions
-
Prepare the Dry Mixture
- In a large mixing bowl, combine rice flour and all-purpose flour.
- Add red chilli powder, sesame seeds, ajwain seeds, and salt. Mix thoroughly to distribute the spices evenly.
-
-
Incorporate the Butter
- Add the melted butter to the dry ingredients. Use your fingers or a spatula to mix well until the mixture resembles coarse crumbs.
-
Add the Curd
- Gradually add curd to the mixture and knead it into a soft dough.
- If needed, add a little water to achieve a smooth consistency. Ensure the dough is not sticky or too hard.
-
Prepare the Jantikalu Press
- Grease the jantikalu press (sevai maker machine) with oil to prevent sticking. Use the disc with large holes for shaping.
-
Shape the Jantikalu
- Fill 3/4th of the press with dough and tighten the lid.
- Press the dough directly into long spirals onto a greased plate or wax paper.
-
Fry to Perfection
- Heat sunflower oil in a heavy-bottomed pan over medium heat. To test, drop a small piece of dough; it should sizzle and float up immediately.
- Carefully slide the shaped jantikalu into the hot oil. Fry in small batches to avoid overcrowding.
- Fry until they turn golden brown, flipping occasionally for even cooking.
-
Cool and Store
- Remove the fried jantikalu using a slotted spoon and transfer them to a plate lined with paper towels to absorb excess oil.
- Once completely cooled, store the jantikalu in an airtight container to retain their crispness.
Serving Suggestions
- Serve Curd Jantikalu warm or at room temperature with a steaming cup of Masala Chai or Filter Coffee.
- Pair them with Linzer Cookies for a delightful tea-time spread.
Nutritional Information (Per Serving Estimate)
| Nutrient | Amount |
|---|---|
| Calories | ~250-300 kcal |
| Carbohydrates | ~35g |
| Protein | ~6g |
| Fat | ~10g |
| Fiber | ~2g |
| Sodium | ~250mg |
Note: Nutritional values are approximate and can vary based on specific ingredients used.
Pro Tips for Perfect Curd Jantikalu
- Consistency is Key: Ensure the dough is smooth and pliable for easy pressing. Too hard or sticky dough can affect the final shape.
- Oil Temperature: Fry on medium heat. Too hot, and the jantikalu may burn; too low, and they might absorb excess oil.
- Storage: Always store in an airtight container once cooled to maintain crispness for up to 2 weeks.
Celebrate the joy of homemade snacks with this Curd Jantikalu Recipe—a flavorful, crispy treat that brings a taste of South Indian tradition to your table!
