Instant Murukku (Savory Rice and Chickpea Snack) (Edit recipe)

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Murukku is a deep fried savory snack from rice and chickpea flours and is flavored with some unique spices that makes it so tasty and addicting! Crunchy Murrukkus are loved any time of the year - be it Diwali or not. This is an easy recipe for making Instant Murukku!

15 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	878
Fat:	58 g
Carbohydrates:	73 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	297 mg
Fiber:	2 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 8

Ingredients

1 cup Chickpea Flour, also called as Besan
4 cups White Rice Flour
2 tsp Carom Seeds (Ajwain)
2 tsp Whole Cumin Seed
1 tsp Sea Salt
1 tsp Kashmiri Chili Powder, red chili powder
1 tsp Turmeric Powder
2 tsp Extra Virgin Olive Oil
2 cups Water, The measurement is approximate
2 cups Avocado Oil, for deep frying

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash and dry your sev press and the chakli sieve and have them ready.
Take a wide and deep frying pan and fill with avocado oil to about half of its capacity. Heat on stove and keep it on medium flame.
Meanwhile, take all the ingredients into a medium size bowl and then slowly add water 1 tbsp at a time till you are able to form a nice soft dough.
Take some amount of the dough and put into the press(after putting the chakli mold in the bottom) and then close the press tightly.
Now bring the press near the fryer with the hot oil and keeping the press above the oil slowly start making 'murrukkus' in the oil. (Just start turning the press handle in a clock-wise direction and the murrukkus (or chaklis) will start falling into the hot oil. When enough of the dough has rolled to form one murrukku, cut the the end of the dough using your fingers and then move the press to another vacant part in the oil to form the next murrukku. Continue like that till you have about 4-5 murrukkus in the pan.
Fry the murrukus in the hot oil on medium flame turning them occasionally to avoid burning and remove them onto a plate lined with a paper towel when they are golden brown (about 2-3 minutes).

Notes

1.Do not fry them for too long in the hot oil or else they will become too hard upon storage. 2. When you take them out they may seem soft initially but do not worry they will harden as they cool.