Yield: 4 persons
Prep time: 5 minutes
Total time: 20 minutes
- Rice Flour – 1 cup
- Refined Flour/ Maida – 2 cups
- Asafoetida – ½ tsp
- Cumin seeds/ Jeera – 1 tbsp
- White Sesame seeds/ Til – 1 tbsp
- Unsalted Butter – 1 tsp ( room temperature)
- Salt – 1 tsp approx
- Red Chilli powder– ½ tsp
- Curd – 1 tbsp
- Water – for kneading
- Oil – for Deep frying
How I do it :
Mix all the dry ingredients – Flours, salt, red chilli powder, Hing/Asafoetida, til/ Sesame seeds
Now add the butter , curd and knead well.
Now add water slowly and make a smooth and soft dough.
Add this to the chakli / Murukku maker
Take a cloth and sprinkle some water on it.
With the Chakkli maker, make chakkli’s on the cloth
Now heat oil and slowly lift each and add to oil, one at a time ( depending on the wok, do not crowd it)
Let it cook in medium heat on one side and then slowly flip to other side and cook in low.
Remove it and drain in tissue.
Store in air tight container for almost 2 weeks, Fresh !
Special Instructions :
Place a tissue on top of the murukkus before closing the lid, this absorbs any extra moisture and keep them crisp for long
Allow the murukku to cool to room temperature before closing the lid.