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.
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
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.