Murukulu

murukulu Murukulu
Kammani Murukulu.

Murukku or chakli is probably the most famous among savory snacks in India. Murukulu are made by a special instrument called murukku maker with a star plate. Murukku recipes vary in the different type of flours or spices being used. Here, rice flour and plain flour are taken in 3:1 ratio and mixed with hot water into a dough. This dough is extracted through the murukku press and deep fried till light golden color.
Makes: 2 Cups of Murukulu

Ingredients:

Rice Flour 1 1/2 Cup
Plain Flour / Maida 1/2 Cup
Cumin Seeds 1 tsp
Salt to taste
Oil for deep frying

Method of preparation:

Bring to boil a big glass of water.

In a mixing bowl, sift rice flour, plain flour and salt.
Add the cumin seeds and mix both the flours well.
Slowly pour enough hot water into the mixing bowl and knead the mixture into somewhat tight dough.
Add more water if the dough is too tight and more rice flour if the dough is too loose.
Thoroughly knead the prepared dough for around 10 to 15 minutes.

Insert a handful of dough or less into murukulu maker / muruku press.
Heat oil in a deep frying pan on medium – high heat.
Slowly press and move the muruku maker in circular motion to let the strings drop into hot oil.
Deep fry the murukulu until light golden color on both sides and remove onto a absorbent paper.
Make sure the murukulu are light and crisp, else deep fry again till crisp.
Repeat the same with remaining murukulu dough.
Serve murukulu as a tea time snack.
Notes: Make sure not to over fry the murukku. Reduce the flame occasionally to let the oil have a constant heat.

Suggestions: If the dough is too tight and doesn’t come through the murukulu press, mix in a few tbsps of hot water into the dough and try again. Add a tbsp of butter to the dough if murukulu comes out hard to bite after deep frying.
Variations: Add a tsp of red chilli powder to make the murukulu spicy. Some recipes call for ajwain in place of cumin seeds.
Other Names: Biyyam Pindi Murukulu, Muruku, Murukku, Chakli, Chakri.



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