Murukku

INGREDIENTS

½ Cup Rice flour
1 Tbsp Gram flour
¼ Tsp Sesame seeds
¼ Tsp Carom seeds
½ Tsp Red chilli powder
¼ Tsp Turmeric powder
1 Pinch Asafoetida
½ Tsp Ginger-green chilli paste-optional
1 Tbsp Oil
To taste Salt
As required Water

INSTRUCTIONS

In a bowl combine rice flour and gram flour. Add sesame seeds, carom seeds, turmeric, red chilli powder, ginger-green chilli paste and oil. Mix to make tight smooth dough. Use some water as required.
Grease the Murukku making mould with some oil.
In the mean while, heat oil in a wok to deep fry murukku.
Divide the dough into two portions. Fill the mould with dough and press it in a circular motion to make spirals on a greased surface or a banana leaf. Similarly make more spirals, and keep ready to fry.
Slide these spirals one or two at a time into the hot oil carefully, and fry them stirring gently to get even colouring.
Remove when golden in colour and crisp. Allow them to cool down, serve or store in an air tight container.

Preferred recipes by Chef Rakesh Sethi.

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