Murukku | Chakli | Indian Snack Recipe
Murukku or Chakli is a crunchy, highly addictive, savory Indian snack made with five ingredients. It is traditionally prepared during festivals like Janmashtami, Ganesh Chaturthi, Diwali, and Navratri and is frequently served at home as a tea-time snack.
Servings: 24 murukkus
Calories: 40kcal
Equipment
- 1 Chakli Press or Murukku Maker
- 1 Pan for frying
Ingredients
- 1 cup Rice flour
- ¼ cup Urad dal
- ½ teaspoon Salt, adjust as needed
- 1 teaspoon Sesame seeds or Til
- 2 tablespoon Butter, softened oil for vegan version.
- Water, as needed
- Oil for frying.
Instructions
Making of chakli or murukku dough
- In a pan, dry roast urad dal on medium flame until golden and aromatic. Let this cool completely. Transfer this to a mixie jar or blender and blend it to smooth powder.¼ cup Urad dal
- In a large bowl, add rice flour, urad dal powder, salt, and sesame seeds and mix. Now add the butter and nicely rub it with the flour so that the butter is incorporated well with the flour.1 cup Rice flour, ½ teaspoon Salt, adjust as needed, 1 teaspoon Sesame seeds or Til, 2 tablespoon Butter, softened
- Add water little by little to form a firm, crack-free dough. The dough should be non-sticky, and at the same time, it should not be dry.Water, as needed
Shaping and frying
- Grease the murukku mold and the star-shaped plate with oil.
- Heat oil in a pan on a medium flame for frying.Oil for frying.
- Fill the chakli mold with the dough and gently press to form a spiral shape chakli of the desired size on parchment paper (you can also use a muslin cloth or butter paper).
- Check if the oil is hot. Drop a piece of dough; it should sizzle and come up slowly.
- Lift the parchment paper, gently remove the chakli or murukku and slide it in hot oil, 4 to 5 chakkulis at a time, depending on the size of the pan.
- Flip them after 30 seconds. Continue to flip every once in a while and cook till it becomes golden and crisp evenly.
- Transfer it to a paper towel to absorb any excess oil.
- Once it cools down completely, store it in an airtight container. Use as and when required.
Video
Notes
- The best quality rice flour plays a vital role in making murukku. The amount of water required to knead the dough and its texture depends on the quality of the flour. The flavor of the murukku also depends on the freshness of the rice flour.
- While making the dough, do not add all the water at once. Add water little by little. First, add water in 3 to 4 tablespoon increments and mix the dry ingredients. Once it comes together, add water in one-tablespoon increments and continue to mix and knead until the dough is formed.
- The dough should not be sticky and, at the same time, not dry or crumbly. A sticky dough will absorb too much oil, and a dry dough will not let you shape chaklis. If you have added more water and it becomes sticky, then add extra flour. If it becomes too dry, then add water and adjust accordingly.
- Once the dough is formed, do not rest it. Use it immediately. The more you rest, the oiler will be the murukkus upon frying.
- I highly recommend using parchment paper to shape the chakkulis as it is easy to remove and drop the shaped chaklis in oil.
Nutrition
Calories: 40kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 56mg | Potassium: 6mg | Fiber: 1g | Sugar: 0.01g | Vitamin A: 29IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.2mg