Muruku

Cook along · 9 steps

Method

1. 1

   Grind 1 cup poha and 1/2 cup futani in mixer jar to make a very fine powder.

2. 2

   Sieve the ground powder into a mixing bowl. Also sieve 2 cups rice flour into the bowl.

3. 3

   Add spices: 1/2 tsp asafoetida, salt to taste, 1/2 tsp turmeric, 2 tbsp sesame seeds, 1 tbsp black pepper powder, 1 tbsp red chili powder, and 1 tbsp crushed celery seeds. Mix well.

   

4. 4

   Add 2 tbsp ghee (or butter) and mix until texture holds when pressed in hand.

5. 5

   Add water gradually (about 2 cups total) and knead into medium soft, smooth dough. Cover with wet cloth.

   

6. 6

   Oil the murukku mould and gathiya mesh. Fill mould with dough. Keep remaining dough covered.

7. 7

   Press murukku onto clean cotton cloth in spiral shapes. Prepare all before frying.

   

8. 8

   Heat oil and fry murukku on medium flame. Don't touch immediately - let fry 1 minute before turning. Fry until golden and crispy (3-4 minutes per batch).

9. 9

   Store in airtight container up to 1 month. Offer to Thakur ji with Tulsi leaves. Chant Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Ram Hare Ram Ram Ram Hare Hare