She adds potato to the rice flour and said it makes the Jantikalu much more crispier.
My kids like the different shapes, so I made some in Muruku shape too to satisfy their eyes....
Preparation Time: 15 minutes
Cook Time: 30 minutes
Makes : 30-35 Jantikalu
Rice Flour: 2 cups
Putnalu/Roasted Bengal gram : 1/4 cup
Potato: 1 medium
Green chilies: 10-12
Cumin Seeds : 1/2 teaspoon
Butter : 2 tablespoons melted
Salt to taste
Boil the potato and peel the skin.
Take the potato, cumin, salt and green chilies in a blender add 2 teaspoons of water and make a smooth paste.
Take the Bengal gram and grind into fine powder.
Melt the butter.
Add rice flour and Bengal gram powder in a bowl and make a well, add melted butter and potato mixture. Mix well to make a hard dough. (Do not add water now)
Heat oil for deep frying, take the Jantikalu press, grease it, take a little bit of dough, add little water to make it softer consistency, place it in the press and press the Jantikalu into oil. Fry till golden on both sides. It should take about 2 minutes.
Store in an airtight container for 2-3 weeks.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63