How To Make Murukku Without A Murukku Maker

Murukku ( Moor – koo, Muruku) is a lightly spiced spiral shaped snack made from rice flour or gram flour and cumin infused hot water. The latter accounts for the crispness of this snack and it’s enticing smell. Scents of cumin and caraway contained in muruku – like in Amma’s braised dahl – never disappoint in exhuming forgotten childhood memories of the late 1980’s – memories of the Murukku’s we often bought from the hospital tuck shop and the awe of making homemade ones.

Making Murukku back then was almost as enigmatic as making biscuits with a ‘biscuit cutter’ . Both requiring ‘special tools’ – the elusive murukku maker (owned by those ‘been to India’ or who knew someone who’d been) and the ever so popular ‘biscuit gun’ aka cookie press –  possessed only by a few. One would assume if one didn’t have these ‘vital’ tools then one simply did without! – not according to Amma – ‘where there’s will there’s a way!’. Amma’s MacGyver like invention for making murukku without a murruka maker was nothing more than a make shift cookie press made from an old silicone gun.

Unfortunately this recipe does not include a tutorial for making your own cookie press – simply use a regular biscuit cutter  , piping bag or an icing device works just as well.

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Yield: Makes 15 Murukkus

Ingredients

• 1 1/2 cup chana flour (gram flour)
• 1 cup cornflour (maizena)
  
• 1 teaspoon caraway seeds
  
• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon salt
  
• 125 ml hot water
  
• oil for frying

1. Roast the cumin and caraway seeds in a pan on medium heat. Once the seeds pop remove from heat. Add 125ml hot water.Allow to infuse while you prepare the flours.

2. Combine 1 cup gram flour with 1 cup cornflour and salt. Add the liquid mixture then combine to form a smooth yet firm dough. Use the half cup chana flour to make the dough more manageable.

3. Heat the oil on medium heat.
4. Place the dough into the cookie press . Use the star like nozzle. Press into spiral forms. Place onto the back of the spatula then place into the oil.

5. Allow to fry for 7-10 minutes turning to allow even cooking. Remove from oil once crisp. Set aside on paper towels to drain excess oil.

6. Store in an airtight container.