Murku is a savoury, crunchy Indian snack. The snack originated in the Tamil Nadu state, and its name derives from the Tamil word for “twisted”, which refers to its shape.
|Preparation Time:||25 minutes|
|Servings:||20 – 25 pieces|
|Rice powder||1 cup|
|Besan (Chickpea flour)||1/2 cup|
|Red Chilli Powder||1/2 tsp|
|Vegetable oil||For frying|
- Heat oil in a wok.
- Sieve besan and rice flour in a large bowl so that there are no lumps. Add salt and chilli powder.
- Add 2 tbsp of oil in the flour and rub it in.
- Then add 1/2 cup of water and knead it into a soft dough.
- Lightly oil your palms and roll the dough in your palms. Fill Murku machine with the dough.
- Slowly make pretzel like shapes through the Murku machine.
- When oil is hot, drop a few raw Murkus in the oil. Fry on medium heat till golden brown. Turn them over once in a while.
- Drain and place them on a paper towel so that extra oil is absorbed by the paper. Repeat with rest of the dough.
- Murku is ready. Store them in an airtight container when cold.
- Oil plays a very important role in Murku. If you don’t put any oil in the dough, Murku will come out hard.
- To make them crisp, fry them on medium heat.
- It’s a great finger food specially if you are traveling.
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