Thursday, April 25, 2013

chakralu / murukulu / jantikalu

my all time favorite snack!!!

ingredients :
senagapindi / besan :2 cups
biyam pindi / rice flour  : 2 cups
vaamu / ajwain : 1tsp
karam / red chilly powder : 1tsp
salt : 1 1/2tsp
inguva / hing : 1/2 tsp (optional)
turmeric : 1/4 tsp ( just for color , optional)
water -  1 cups + 2 tbs
oil for deep frying

- mix all dry ingredients very well ( senagapindi , biyam pindi , vaamu , karam , salt , inguva , hing , turmeric )

- make soft dough by adding water little at a time .

- select the desired shape of chakralu mold , make log of dough and put it in the chakralu press and press it .

- Now heat oil on deep bottom pan on medium high and  when oil is hot , carefully transfer the pressed chakralu dough to the frying pan .

- When the fried on one side until golden brown color( it may take 5 - 7 minutes), turn them to other side and let them fry until golden brown color ,for not than another 5 minutes( you know when they are done when it stop bubbling or when all the bubbles are gone)

- Now  transfer them to a plate and repeat this process until you are done with all the dough .

- Let them cool for some time and when the are completely cooled  , transfer them to a clean and dry air tight container and they will stay for more than a month .

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