Prep 2 mins
Cook 10 mins
Make these spicy, crisp indian snacks in minutes. Stores well in an airtight container for 3 weeks. Can be made richer by adding 2tbsps butter to the dough. use an icing syringe or even a plastic bag with a hole in one corner if you don't have a murukku mould.
- Mix all except oil with water till a stiff dough forms (like a chapathi dough).
- Push directly into hot oil, through a murukku mould to get fine strands or ribbons.
- Fry until golden, turn over and cook the other side till golden.Drain.
Sounds pretty good, but probably needs a bit more salt to bring out the flavours. I've tried oven-baking Murukku with a combination of rice flour and wheat flour and it's doable. ;-) I do add anise and 1/3 tsp of turmeric powder for more flavour.