The queen of Andhra pindivantalu (festival foods prepared with flours) would undoubtedly be Janthikalu, a classic traditional savory snack. No auspicious occasion, picnic or a family get together is ever complete without these crunchy treats. Many a student will recall how their mothers or grandmothers lovingly packed their suitcases with a dabba of these favorite home made janthikalu among other goodies like Kissan mixed fruit jam and Bournvita. Any hostelites or ex-hostelites, remember those days? 🙂
To savor these irresistable munchies, bribe your Andhra friends or colleagues into giving you a dabba of janthikalu or prepare them at home following this recipe. Just do it and you’ll understand why these munchies are adored by Andhras. 🙂 In recent past, almost every town and city in Andhra have their friendly neighbourhood home food stores, Swagruha or Abhiruchi, selling traditional sweets and snacks like chegodi, janthikalu, murukkulu and chekalu to name a few.
A favorite recipe among many a home cook of Andhra. It was a delight watching Ammamma press concentric layers of janthikulu onto a heavy bottomed vessel of hot oil and deep fry to a vibrant golden shade with effortless ease – food art at its best. The main actors are rice flour and besan with salt, chilli powder, ajwain, sesame seeds and ghee or butter providing the supporting roles. The deep frying needs to be done on medium flame to ensure eveness in cooking, crispness and to achieve that golden.