Roasted Bengalgram Murukku ( Chakli )

Roasted Bengalgram Murukku ( Chakli )

The day before Ramadan Mom told me that I happily make so many sweets but till date I have not used the murukku flour that she got from India for kids, after asking sorry , the next thing I did was took the flour out and asked her if she can make the dough and we can fry it immediately ….we fried a small batch for the guests to enjoy and fried the rest after eid and this tie sis helped I frying as it was more than 6cups of flour  ….Loved the happiness on moms face that I didn’t waste the home made flour that she had especially got for kids  This is one snack I have seen my mom making for years and still makes them for my kids….One person who was angry with me was my sister Seema as she has been munching them happily and yelling at me that I ensure that she doesn’t diet by tempting her with these murukkus ( They are her all time favourite )

Even now my dad and father in law enjoy them with Sambar rice ( trust me guys , they taste awesome even with lemon rice ) …..I always feel that you need patience frying this yummy snack and my mom advise is to knead the dough in small batches as the dough starts to ferment and murukku becomes dark brown in colour …
It’s nice to see kids and Haseeb enjoy them with no complaints and this time haseeb refused to take it to office as he is dieting and these cute sticks tempt him a lot …these murukkus can be given to small kids as they are good for health and melt in mouth after few minutes

Ingredients

  • Rice flour – 200gms
  • Roasted Bengal gram flour – 100 gms  ( you can make powder in the grinder and sieve it )( This is called puttukadala in tamil )
  • Cumin seeds – 1/2 tsp
  • Chili powder – ¼ tsp
  • Salt to taste 
  • Asafoetida – 2 pinch
  • Oil for frying plus 2 tbsp to be added to the flour ( you can add melted butter instead of oil to the dough )

    If you don’t have weighing machine the ratio in cup is for 1 cup of rice flour add 1/2 cup roasted bengal gram flour

Directions

 

1) Heat oil in the kadhai ,in the bowl all the other ingredients in a bowl , add 2 tbsp hot oil to it .Add enough water to make a smooth dough .

2) Using the murukku mould ( you can use any design ) press the murukku on the back of the wide spoon or bowl ( oil the back of the spoon ) and slowly turn it into the hot oil or directly you can the press the murukku in the frying pan.

3) Deep fry by cooking on both sides until the shh… sound and bubbles reduces. Until crisp and golden brown.
You can press the next batch of murukku while a batch is getting cooked. Drain in paper towel.Cool it and store in airtight container 


Note : Do not fry the murukku on very high flame, else it will turn brown from the upper surface instantly leaving the inner surface raw and soft.you can directly press the murukku into the hot oil but it is better to press  on back of wide spoon ( you need 5 to 6 wide spoon or flat bowls so that you can press the murukku and keep it ready while the first batch is frying

murukku IMG_7628

 

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