BESAN FLOUR CHAKLI / MULLU MURUKKU | How to make BESAN FLOUR CHAKLI / MULLU MURUKKU

By Saranya Manickam  |  25th Mar 2018  |  
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  • BESAN FLOUR CHAKLI / MULLU MURUKKU, How to make BESAN FLOUR CHAKLI / MULLU MURUKKU
BESAN FLOUR CHAKLI / MULLU MURUKKUby Saranya Manickam
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    10

    People

5

0

About BESAN FLOUR CHAKLI / MULLU MURUKKU Recipe

Quick chakli can be made in minutes

BESAN FLOUR CHAKLI / MULLU MURUKKU

Ingredients to make BESAN FLOUR CHAKLI / MULLU MURUKKU

  • besan flour – 2 cups.
  • Rice flour – 3 tsp.
  • chilli powder – 2 tsp.
  • salt -1 tsp ( or as required).
  • asafoetida – 1/2 tsp.
  • butter – 1/4 cup ( cubed).
  • cumin – 1 tsp.
  • Ajwain – 1 tsp.
  • Sesame – 1/2 tsp ( I didn't add).
  • water - for mixing.
  • oil – for deep frying.

How to make BESAN FLOUR CHAKLI / MULLU MURUKKU

  1. In a wide bowl add besan flour , rice flour , chilli powder ,salt ,asafoetida and mix well without any lumps.
  2. Dry roast cumin , sesame , ajwain till splutters .Remove from flame.
  3. Add cubed butter to bowl followed by roasted seeds and mix well using hands till the mixture forms even crumble as in picture( butter must be mixed well).
  4. Now add water little by little and keep mixing to form a soft dough like chapathi dough.
  5. In a even space spread a thick polysheet or a white cloth ( i used polysheet) .Take a handful of dough and place inside the muruku press and press it in swirling motion in polysheet to form spirals ( ref picture).
  6. Heat oil in wide kadai and when oil reaches hot temp , add a pinch of dough to check if it comes to top immediately.Now gently take each murukku dough and drop in oil slowly.
  7. Keep the flame in low and fry till bubbles stops , then keep the flame in high and fry for one more minute.
  8. Remove from oil , drain the oil completely and when murukkus reach room temperature store them in airtight container and enjoy as you wish.

My Tip:

Oil temperature is important , if the oil is not hot enough then the murukkus will look too oily so check before frying. Frying mullu murukku is little tricky than normal murukku , as the outer thorn part will cook immediately and inner part will take time so always fry in low or medium flame till bubble subsides and to give crispiness fry in high flame for one minute.

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