Murukku, or Chakli, is a south Indian snack that is usually prepared during Diwali. It is normally made with rice and various lentils like bengal gram, green gram etc. But when I saw this recipe from Rajeswari of rakskitchen, I got curious and interested. So, I gave it a try and the result was a very nice textured, melt-in-the-mouth Chakli that the whole family loved. The only problem is that my pictures don’t do justice to the actual taste of these curly wonders. Anyway, I’m still in the initial phase of my blogging journey and have to get many things right. Cribbing aside, let’s have a look at the recipe.
– Whole wheat flour – 3 cups
– Cumin (jeera) seeds – 2 tsps
– Asafoetida(hing) – 1/2 tsp
– Butter / hot oil – 1 tblsp (to mix with the flour for crispness)
– Salt – to taste
– Oil – for deep frying
Pack the whole wheat flour tightly in a cotton cloth and steam in a pressure cooker / steamer for 15 minutes. See to it that you place this cloth bag on a raised stand (or vessel) inside the cooker / steamer; otherwise water will enter the cloth while steaming. Once done, take it out and allow it to cool.
Now, sieve the flour through a fine strainer so that you get fine powder. At this stage, lumps would have formed, and you will have to break them with your hands for the flour to pass through the strainer.
Add jeera, oil / butter, salt and hing to this flour and mix thoroughly. Add water little by little and make a firm but soft dough. Heat oil in a pan. Take a big ball of dough and press it through the Chakli mould into the hot oil.
You can actually direct the mould to form any random shape and not necessarily into coils like this.
Fry them till golden brown. Once they are cool, store them in airtight containers. They stay fresh for more than a week.