Kache kele pulla jantikalu/raw banana sour murukku/plaintain sour chakli Recipe

Kache kele pulla jantikalu, also known as raw banana sour murukku or plaintain sour chakli, is a popular South Indian snack made from raw bananas. These crispy and tangy spirals are perfect for tea-time or as a crunchy accompaniment to a meal. The raw bananas are mashed and mixed with rice flour, spices, and souring agents like yogurt or lemon juice. The dough is then shaped into spirals and deep-fried until golden brown. Enjoy these delicious and flavorful snacks with a cup of hot tea or as a party appetizer.

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Kache kele pulla jantikalu/raw banana sour murukku/plaintain sour chakli

ingredients serve

Ingredients for Kache kele pulla jantikalu/raw banana sour murukku/plaintain sour chakli Recipe

  • 0.33 Raw Bananas
  • 0.17 cup Rice Flour
  • 0.33 tablespoon Yogurt
  • 0.17 teaspoon Red Chili Powder
  • 0.17 teaspoon Cumin Seeds
  • As required Salt To Taste
  • pinch A Pinch Of Asafoetida
  • as required Oil For Frying

Directions: Kache Kele Pulla Jantikalu/raw Banana Sour Murukku/plaintain Sour Chakli Recipe

Cooking Directions

  • STEP 1.Boil the raw bananas until they are soft and mashable.
  • STEP 2.Peel the boiled bananas and mash them thoroughly.
  • STEP 3.In a mixing bowl, combine the mashed bananas, rice flour, yogurt, red chili powder, cumin seeds, salt, and asafoetida. Mix well to form a smooth dough.
  • STEP 4.Heat oil in a deep pan for frying.
  • STEP 5.Take a portion of the dough and shape it into a long spiral using a murukku press or a piping bag with a star-shaped nozzle.
  • STEP 6.Carefully drop the spirals into the hot oil and fry until they turn golden brown and crispy.
  • STEP 7.Remove the fried jantikalu from the oil and drain them on a paper towel to remove excess oil.
  • STEP 8.Allow them to cool completely before storing in an airtight container.
  • STEP 9.Serve the kache kele pulla jantikalu as a snack or with tea. They can be stored for up to a week.

Cooking Tips

  • Make sure the raw bananas are fully cooked and soft before mashing them.
  • Adjust the spice level according to your preference by adding more or less red chili powder.
  • If the dough is too dry, add a little water or yogurt to make it more pliable.
  • To get perfect spirals, practice shaping the dough on a plate before frying them.
  • Store the jantikalu in an airtight container to maintain their crispiness.

Storage and Serving

  • Store the kache kele pulla jantikalu in an airtight container at room temperature.
  • Serve them as a snack with tea or as a crunchy accompaniment to a meal.
  • They can be enjoyed on their own or with chutney or dip of your choice.
  • These jantikalu can be stored for up to a week.
calories per serving
< 1 g Fat< 1 g Protein6 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    < 1g
  • Carbs
  • Fiber
    < 1g


  • Carbs
  • Protein
    < 1g
  • Fiber
    < 1g


  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
  • Iron
    < 1mg
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp