Authentic Telengani Sakinalu with Warm Spicy Tomato Chutney
Crispy, spiral-shaped rice flour snacks from Telangana offer a wonderful crunch in every bite. Traditionally prepared during festive occasions, they pair wonderfully with a fiery, tangy tomato chutney.
75min
Total Time
4
Servings
Telengani
Cuisine
Recipe
1
In a large bowl, mix the rice flour, sesame seeds, ajwain, cumin seeds, and salt together thoroughly.
2
Gradually add warm water to the flour mixture and knead into a smooth, pliable dough that is not too sticky.
3
Take small portions of the dough, roll them into thin cylindrical ropes, and shape them into concentric circular rings on a clean cloth or plastic sheet.
4
Heat oil in a deep frying pan over medium heat.
5
Carefully lift the shaped sakinalu and slide them into the hot oil, frying until golden brown and crisp on both sides.
6
Remove with a slotted spoon and drain excess oil on paper towels.
7
For the chutney, heat a tablespoon of oil in a pan, sauté the tomatoes, dried red chillies, garlic, and tamarind until soft, then blend into a smooth paste.
8
Serve the crispy sakinalu warm alongside the freshly prepared spicy tomato chutney.
Ingredients
2 cups fine rice flour
2 tablespoons sesame seeds
1 teaspoon ajwain (carom seeds)
1 teaspoon cumin seeds
Salt to taste
Water as needed for kneading
Oil for deep frying
3 ripe tomatoes, chopped
4 dried red chillies
4 cloves garlic
1 small piece tamarind
1 tablespoon oil for tempering
*This AI-generated recipe may contain inaccuracies.