Murukku, also known as Chakli, is a favorite savory snack in our home. A traditional and classic snack that is crunchy and addictive with a cup of masala chai. Perfect to serve guests and works great as an after school Indian snack for kids. You can never stop with one or two of these gluten free delights.
There are a few variations to the Murukku recipe that has rice flour as its key ingredient. Either urad dal flour, chickpeas flour or roasted chickpeas flour goes in and adds color and flavor along with cumin or carom seeds or sesame seeds.
- Rice flour 4 cups,
- Roasted chickpeas powder 1 cup
- Roasted Cumin seeds 3 tsp
- Red chili powder 3 tsp
- Asafoetida 1/2 tsp, optional
- Butter 3 tbsp, melted
- Salt 1 tsp
- Oil for deep frying
- Mix rice flour, roasted chickpeas powder, cumin seeds, red chili powder, asafoetida powder and melted butter. Mix well to make a smooth dough.
- Ensure that the dough is not too soft or hard, It should be just right to come through the press to form murukkus.
- Heat oil for deep frying in a heavy bottomed vessel. While the oil is heating prepare the murukkus for deep frying. If you want you can make long French fries type murukkus.
- Place a single star shaped disc in the murukku press, grease the insides of the mold, fill the mold with some of the prepared dough and make murukkus on a greased plastic sheet.
- To test if the oil is hot enough for deep frying, drop a small ball of the dough into the oil. If it sinks to the bottom of the vessel with a sizzle and come right up. The temperature of the oil is right for deep frying.
- Reduce flame to medium and place 5 to 6 of the prepared murukkus and deep fry to a golden brown shade. Do not deep fry on high flame.
- Remove onto absorbent paper. Once cool, store in air tight container.