Murku Recipe: Easy Indian Snack You'll Love

In the world of Indian snacks, there's a delightful treat that's not only easy to make but also irresistibly delicious - the murku or murukku. Known for its crispy texture and intricate spiral shape, murku is a snack that can win over any palate, perfect for those moments of tea-time indulgence or festive celebrations. In this comprehensive guide, we'll explore the art of making murku, ensuring you can recreate this traditional Indian snack in your kitchen with ease.

Ingredients for Murku

To start, let’s gather all the ingredients needed for making murku:

• 1 cup of rice flour
• ¹⁄₂ cup of urad dal flour (black gram flour)
• 2 tablespoons of butter, at room temperature
• 1 teaspoon of cumin seeds
• ¹⁄₂ teaspoon of asafoetida (hing)
• 1 teaspoon of salt (adjust to taste)
• ¹⁄₄ teaspoon of red chili powder (optional for spice)
• Water as needed to make the dough
• Oil for deep frying

Preparing the Dough

Making the dough for murku involves precision to ensure the snack turns out crunchy:

1. In a large mixing bowl, combine rice flour, urad dal flour, cumin seeds, asafoetida, salt, and red chili powder. Sift the dry ingredients to avoid lumps.
2. Add the soft butter to the mix. Rub the butter into the flour until it resembles coarse breadcrumbs.
3. Gradually add water, a little at a time, and knead the mixture to form a soft, pliable dough. The dough should not be sticky or too dry; it should hold its shape when molded.

Shaping and Frying the Murku

Now, let’s move on to shaping and frying:

1. Choose a star-shaped disc for your murukku maker or press. Grease the inside of the press to prevent sticking.
2. Fill the press with the prepared dough, making sure not to overfill.
3. Heat oil in a deep frying pan over medium heat. To test if the oil is ready, drop a small piece of dough; if it sizzles and rises to the surface, the oil is at the right temperature.
4. Press the dough directly into the hot oil in circular motions, forming spirals. Fry only a few murkus at a time to avoid overcrowding.
5. Fry until they turn golden brown. Ensure you turn them occasionally for even frying.
6. Once fried, remove the murkus with a slotted spoon and drain excess oil on paper towels.

💡 Note: While frying, keep the flame at medium to prevent burning or under-cooking the murku.

Tips for Perfect Murku

• Use freshly ground urad dal flour for the best texture. Store-bought versions can sometimes be too fine or contain additives.
• Ensure the dough consistency; too dry, and the murku will crack, too wet, and it will stick inside the press.
• If the dough feels too soft, let it rest for a few minutes, allowing the butter to firm up the dough.
• The star-shaped disc in the murukku maker is essential for that classic murku texture. Avoid using other shapes.

Variations to Try

While the traditional murku recipe is delightful, you can experiment:

• Add sesame seeds for a nutty flavor.
• Replace cumin with ajwain for a distinct taste.
• Mix in some spinach puree for a green twist.
• Try adding curry leaves for extra flavor.

🌱 Note: Adding spinach will not only change the color but also enrich the snack with nutrients.

To conclude, crafting murku at home is a rewarding experience, offering the pleasure of enjoying a traditional Indian snack with an authentic taste. The key to a perfect batch lies in understanding the nuances of the dough’s consistency and maintaining the right frying temperature. Whether you’re new to Indian cooking or an expert, this murku recipe ensures that everyone can enjoy this crispy, spiral treat, enriching your tea-time or any celebratory occasion with its timeless charm.

How do I store murku to keep it fresh?

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To keep your murku fresh and crunchy, store them in an airtight container. Ensure they are cooled down completely before storing, and add a silica gel packet or two to absorb any moisture.

What can I do if my murku dough is too sticky?

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If your dough is too sticky, add a small amount of rice flour at a time, kneading until it reaches the right consistency. Avoid making it too dry, which can lead to murku cracking during frying.

Can I make murku without a press?

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While a press helps in shaping the traditional spiral, you can still make murku by rolling the dough into ropes and shaping them by hand. It will be less uniform, but just as tasty.

What’s the difference between murku and chakli?

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Murku and chakli are similar in shape and texture but differ in ingredients. Murku typically uses rice flour and urad dal flour, while chakli incorporates besan (chickpea flour) and sometimes wheat flour along with various spices.