By Murukulu, also known as chakli in some parts of India, is a beloved South Indian snack known for its crisp texture, intricate spiral shape, and savory flavor. It is a traditional deep-fried snack often prepared during festivals like Diwali, Krishna Janmashtami, or simply as a crunchy teatime treat. This recipe outlines the ingredients, preparation steps, tips, and variations to help you make the perfect murukulu at home.
Ingredients:
Dry Ingredients:
- Rice flour – 2 cups (finely ground, store-bought or homemade)
- Urad dal flour – ½ cup (roasted and ground)
- Cumin seeds – 1 tsp
- Sesame seeds – 1½ tsp (white or black)
- Asafoetida (hing) – ¼ tsp
- Salt – to taste
Wet Ingredients:
- Butter – 2 tbsp (at room temperature)
- Water – approximately 1 cup (adjust as needed)
- Oil – for deep frying
Preparation Steps:
Step 1: Preparing Urad Dal Flour
If you don’t have store-bought urad dal flour, dry roast ½ cup of urad dal on low flame until golden and fragrant. Let it cool, then grind into a fine powder using a mixer or flour grinder. Sieve to remove any coarse particles. This flour is essential for giving murukulu its crispness.
Step 2: Making the Dough
In a large mixing bowl, add 2 cups of rice flour and ½ cup of urad dal flour. Add cumin seeds, sesame seeds, asafoetida, and salt. Mix well. Now add 2 tablespoons of butter and rub it into the flour mixture until it resembles breadcrumbs. Start adding water little by little to form a smooth, non-sticky dough. The dough should be soft yet firm enough to pass through a muruku press without breaking or sticking.
Step 3: Shaping Murukulu
Use a traditional muruku press (called “chakli maker” or “janthikala gottam”) with a star-shaped plate. Grease the inside of the press with a little oil and fill it with a portion of the dough. On a greased plastic sheet or parchment paper, press out spirals of the dough in a circular motion. You can also directly pipe it into the hot oil if comfortable.
Step 4: Frying Murukulu
Heat oil in a deep frying pan or kadai over medium heat. Once hot, gently slide a few murukulu spirals into the oil. Don’t overcrowd the pan. Fry them on medium heat until golden brown and crisp, turning occasionally for even cooking. This usually takes about 4–5 minutes per batch.
Remove using a slotted spoon and drain on paper towels. Let them cool completely before storing.
Tips for Perfect Murukulu:
- Butter or Ghee: Adding butter makes the murukulu lighter and more crisp. Don’t add too much or the murukulu may break during pressing.
- Oil Temperature: Ensure oil is at the right temperature—too hot and the murukulu will brown too fast without cooking inside; too cool and they’ll absorb more oil.
- Test First: Always test with a small amount of dough. Adjust salt or consistency if needed.
- Storage: Once completely cooled, store murukulu in an airtight container. They stay fresh for 2–3 weeks.
Variations:
- Moong Dal Murukulu: Replace urad dal flour with moong dal flour for a different flavor.
- Spicy Version: Add red chili powder or crushed pepper for a spicier kick.
- Ajwain Flavor: For a digestive twist, replace cumin seeds with carom seeds (ajwain).
- Garlic Flavored Murukulu: Add garlic paste or garlic powder to the dough for an aromatic flavor.
Serving Suggestions:
Murukulu is perfect as an evening snack with a hot cup of chai or coffee. It’s also a popular addition to South Indian festive food boxes and makes for a great gift item during Diwali or weddings. Kids love the crunchy, spiral shapes, and it’s a healthier alternative to store-bought chips when made at home.
Conclusion:
Making murukulu at home may seem time-consuming, but it’s a rewarding and fun experience, especially during festivals. The aroma of freshly fried murukulu wafting through the house is a nostalgic experience for many who grew up enjoying traditional Indian snacks. With a few ingredients and a little patience, you can prepare this crunchy delight and enjoy it anytime with your family and friends.
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