Jantikalu (challa/curd)

                               

These are the tasty tasty crispy snacks for time pass. Good for health, easy to make. If you like sour you use sour curd, otherwise use fresh curd.

Ingredients:

          - Rice flour 2cups

          - curd ½ cup

          - Jeera ¼ tsp (optional)/Ajwai (carom seeds)

          - Sesame seeds ¼ tsp (optional)

          - Salt

          - Red chilli powder

          - Oil for deep fry

Instrument:

- Jantikala Giddalu

Procedure:

          - In a vessel take rice flour, salt, jeera, sesame seeds & mix well.

          - Now add curd slowly to make a soft dough.

- When you press it in the instrument it has to flow softly without much pressure. If necessary add little more curd or water.

- Take a deep pan with more oil for deep fry.

- Now heat it on high flame.

- When the oil becomes medium heat press the dough in the instrument in circular form. Now decrease the flame.

- When it becomes little stiff, turn it over.

- Now increase the flame and allow to fry to golden colour on both sides.

- Remove it from the from the oil & store it in a air tight container. Check it after 5 min it must be crispy. If it is still soft , it mean you have to fry on low temperature.

- While eating if it is little streachy , the dough must be little hard.

- You can store this for 1 month.

-If the snacks are oily, it mean either you added more curd or the dough is too soft. Better you add little rice flour to it .

Tips:

- Even if you doesn’t have curd you  can mix water. At that time add two spoons hot oil to the flour before mixing water.