Indian

Muruku

by Buvaneswari on Thu, November 08, 2012

Golden, crispy and flavourful, it’s no wonder that these spicy tidbits are so addictive. We used muruku powder to simplify the recipe. Muruku powder is made up of rice powder and a mixture of ground spices. It can be bought at most supermarkets.

Once you start, you just can't stop

Serves 10 people

Fry a huge batch and keep in an airtight container to enjoy during movie marathon nights.

For added texture and flavour, add roasted sesame seeds into the batter if you like.

Foodster's Verdict

Muruku

Difficulty

  • Preparation
    10minutes
  • Total
    30minutes
INGREDIENTS
    1 bag of Muruku Powder ( 500 gm )
    1 tsp of grounded fennel seeds
    1 1/2 Cup Water or Milk ( if using milk, you need to to warm it up first )
    1/2 Cup of Ghee
    Enough oil for deep-frying
METHOD

1. Mix in grounded fennel seeds with the muruku flour.

2. Combine flour and fennel seeds with water. Mix until it forms a batter.

3. Add in ghee. Combine it into the batter.

4. Lay greaseproof paper on a cake pan or a flat surface.

5. Take a piece of the batter and put it in a muruku mould. Make sure to move the mould in a circular motion while squeezing the batter out. This helps to form the muruku rings.

6. If you prefer crispier muruku, use a smaller nozzle tip to produce thinner strands. If you don't have a mould, just roll the batter out into thin strands and form it into a coil.

7. Heat oil in wok. Once it is hot, put in the muruku.

8. Once muruku has turned golden brown, take them out of the wok and place on top of a layer of newspaper to help drain the excess oil.

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