Murukulu

Instructions

1. 1

   Prepare the Flour Mixture

   • In a large mixing bowl, combine the sifted rice flour, urad dal flour, ajwain, cumin seeds, sesame seeds, hing, red chili powder, and salt. Mix well to ensure the spices are evenly distributed.
   • Add the softened butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for a crispy texture.
2. 2

   Knead the Dough

   • Gradually add warm water, a little at a time, to the flour mixture.
   • Knead gently to form a smooth, pliable, and non-sticky dough. The consistency should be similar to soft chapati dough – firm enough to hold its shape but soft enough to be pressed easily.
   • Cover the dough with a damp cloth and let it rest for 10 minutes.
3. 3

   Set Up for Frying

   • Heat the oil in a heavy-bottomed kadai or deep pan over medium heat. To test if the oil is ready, drop a tiny piece of dough into it. If it sizzles and rises to the surface steadily without browning too quickly, the oil is at the perfect temperature (around 350°F or 175°C).
   • While the oil is heating, grease the inside of a murukulu press (chakli maker) with a little oil and fit it with a star-shaped disc.
   • Take a portion of the dough and roll it into a log shape. Fill the press with the dough, ensuring there are no air gaps, and close the lid.
4. 4

   Shape and Fry the Murukulu

   • Press the dough out onto a greased plate, parchment paper, or a flat spatula in a spiral motion to form 3-4 inch diameter circles. Tuck the end of the spiral into the circle to secure it.
   • Carefully slide the shaped murukulu into the hot oil. Fry 3-4 at a time, being careful not to overcrowd the pan.
   • Fry on medium heat. After about 2 minutes, gently flip them over. Continue to fry for another 2-3 minutes until they are a light golden brown and the vigorous bubbling of the oil has subsided.
   • The reduction in sizzling is the key indicator that the murukulu is cooked through and has become crispy.
5. 5

   Drain and Store

   • Using a slotted spoon, remove the fried murukulu from the oil and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Allow them to cool completely to room temperature. They will become even crispier as they cool.
   • Once cooled, store the murukulu in an airtight container to maintain their freshness and crispness for up to 3 weeks.