Introduction:
Murukku, a beloved Indian snack, goes by the name Chakli in some regions, and it’s a quintessential treat, particularly cherished during festive occasions such as Diwali. Here’s a simple recipe to make South Indian Crispy Murukku.
This South Indian Crispy Murukku recipe draws inspiration from the culinary expertise of Nisha Madhulika, offering a delightful twist to the traditional snack.
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Ingredients
- Chickpea flour – 1/4th cup (for roast)
- Chickpea flour – ¾ cup (40 gms)
- Rice flour – 1 cup (170 gms)
- Salted Butter – ¼ cup (50 gms)
- Asafoetida – ½ pinch
- Cumin seeds – 1/2 teaspoon
- Salt to taste
- Oil – for frying
- Water as needed
Method
Prepare the Dough:
- Heat 1 cup of water in a vessel for the dough. Add salted butter, asafoetida, cumin seeds, and 1/2 tsp of salt to the water, and boil until the butter melts. Switch off the gas and set aside.
- Take 1/4 cup of chickpea flour and roast it for 3 minutes. In a bowl, combine rice flour with the remaining chickpea flour. Mix both flours properly, then gradually add the butter masala water to knead the soft dough. Ensure that the dough is neither too soft nor too hard.
Shape the Murukku:
- Heat oil for deep frying in a heavy-bottomed pan over medium heat.
- Meanwhile, take a small portion of the dough and fill it into a chakli maker or a murukku press fitted with a star-shaped disc.
- Press the dough in a circular motion onto a greased plate or parchment paper to form spiral shapes. Make sure they’re not too thick.
Fry the Murukku:
- Once the oil is hot enough, carefully slide the shaped murukku into the hot oil. Fry them in batches, but do not overcrowd the pan.
- Fry them until they turn golden brown and crispy, flipping them occasionally for even frying.
- Once done, remove the fried murukku using a slotted spoon and drain them on paper towels to remove excess oil.
Serve:
- Enjoy your homemade murukku as a crispy snack with a cup of tea or coffee!
Cool and Store:
- Allow the murukku to cool completely before storing them in an airtight container. They can be stored for a couple of weeks at room temperature.
