Murukku

Instructions

1. 1

   Prepare the Flour Mixture

   • In a large mixing bowl, combine the sifted rice flour and urad dal flour.
   • Add the salt, Kashmiri red chili powder, hing, cumin seeds, and white sesame seeds to the bowl.
   • Whisk everything together until the spices are uniformly distributed throughout the flour.
2. 2

   Create the Dough

   • Add the softened unsalted butter to the dry flour mixture.
   • Using your fingertips, rub the butter into the flour until the mixture resembles coarse, sandy breadcrumbs. This step is crucial for a crispy texture.
   • Gradually add warm water, a little at a time, and begin to knead. Continue adding water and kneading until you form a soft, smooth, and pliable dough that is not sticky. It should be softer than chapati dough.
3. 3

   Set Up the Murukku Press and Oil

   • Lightly grease the inside of your murukku press (chakli maker) and fit it with the star-shaped disc.
   • Take a portion of the dough and roll it into a log shape. Fill the press completely, ensuring there are no air pockets.
   • Heat the vegetable oil in a heavy-bottomed kadai or deep pan over medium heat. The oil should be hot but not smoking (around 175°C / 350°F). To test, drop a tiny piece of dough; it should sizzle and rise to the top steadily.
4. 4

   Shape and Fry the Murukkus

   • Press the dough out onto a greased plate, parchment paper, or the back of a flat ladle, forming spirals about 3 inches in diameter. Making them on a separate surface makes it easier to slide them into the oil.
   • Carefully slide 3-4 murukkus into the hot oil, one by one. Do not overcrowd the pan as it will lower the oil temperature.
   • Fry on medium heat. After about 2 minutes, when they are firm, gently flip them over with a slotted spoon.
   • Continue to fry for another 2-3 minutes until they are a light golden brown and the vigorous sizzling of the oil has subsided significantly. This indicates they are cooked through and crispy.
   • Remove the fried murukkus and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Cool and Store

   • Repeat the shaping and frying process for the remaining dough.
   • Allow the murukkus to cool completely to room temperature. They will become crispier as they cool.
   • Once completely cool, store them in an airtight container. They will stay fresh and crispy for up to 2-3 weeks.