Indian Khana, Made Easy

The word "khana" in Indian Khana Made Easy means food. So come on, let's explore and cook some easy Indian food together including Gluten Free dishes.

August 9, 2020

You're Never Too Old to Enjoy Murukku!!

Pretzels, potato chips, and Chex Mix are some examples of crunchy and fun snacks we all enjoy!

However, have you ever tried Indian snacks? Most Indian snacks are also gluten-free. Some examples are Murukku or Chakralu, Pappuchekkalu, Corn Flakes Mixture, and nutty pakoda


Whenever my relatives from India visit, they always bring these tasty and spicy snacks for us. It feels like Christmas but instead of presents, we receive snacks! 
I'm a big fan of edible presents any day! 

Murukku is a pretzel-like Indian snack. I love murukku because they are light and crunchy. Besides using gluten-free flours, you can also add ajwain seeds, whole cumin, or sesame into the mix. Every ingredient adds more flavor and taste to these snacks. 

Aren't you curious how we make this snack? Let's take a look:

Ingredients for the Dough:
3-1/2 cups rice flour
- 1 cup Roasted chana dal, finely powdered
- 1 tbsp Ajwain or Carom seeds
- 2 to 3 tsp chili powder
- 3 tbsp sesame seeds (optional)
- 2 pinches of Hing (Asafoetida)
- 5 tsp salt
- 3 tbsp Vegetable oil, lukewarm (to mix into the dough)
- Water (as needed to mix flours into a tight dough, not sticky or wet)

Utensils needed:
Kitchen Press (use the single star disc in the press)
Large mixing bowl
Frying pan
Mesh strainer

Ingredients for Frying:
- 2 to 3 cups Vegetable oil 

Procedure

1) Sieve together rice flour and chana dal powder into a large mixing bowl, and then add the dry ingredients as listed above. Mix well and adjust the salt and chili powder at this time by tasting a pinch of the mixture. 

2) Next, add the warm vegetable oil into the mixture and coat it well. Slowly, add water to the flour until it forms into a soft and tight lump, but it's not sticky. Keep the dough covered. 

3) Insert the single star disc into the kitchen press. Take a handful of dough, and form a log and insert it into the press cylinder and then close the cylinder with the screw-on cap. 


Make murukku in spiral design starting from the center and then circling and towards outward circle to the desired size on a greased plate or on wax paper. Cover all the spirals with a towel until you have made 10 to 15 or so to fry.  



4) Heat the oil for frying until you feel the heat when you place your palm at a safe height above the frying pan. Test the heat by dropping a small ball of dough into the oil. If the ball sizzles and surfaces to the top, then it is ready. 


Slowly insert approximately 10 murukkus (reduce the number based on your frying pan size) into the oil and fry them until golden brown by turning them over in between for uniform frying. 


Remove them from oil using a slotted ladle and put them into a mesh strainer for the oil to drain further. Later transfer into a container. 

5) Cool them for 10 to 15 minutes to attain the proper crunchiness to serve. Store them in a tight lid container after it is cooled for 1 hour. Makes approximately 30 to 40 murukkus. It is best to store this snack in a tight lid container and can be enjoyed for 15 to 20 days. 


I like stacking my murukku or chakralu as high as I can before I pop them into my mouth. How do you enjoy murukku?