Chakli also known as murukku, is the typical snack that fascinates because of its shape and the taste of the simple dough
Chakli also known as murukku, is the typical South Indian snack that fascinates because of its shape and the taste of the simple dough in the shape of rolled biscuits, made with rice flour and cereals, flavoured with hot pepper, cumin and other spices. Murukku are Indian snacks in the shape of rolled biscuits, made with rice flour and cereals, flavored with chili pepper, cumin.
Also known as Murukku, convoluted, this typical snack in southern India fascinates because of its shape and the taste of her simple dough. In this recipe, the butter will be replaced by the sour cream for a lower calorie intake without having to compromise with the taste. Keep the chakli in an airtight box or put them under vacuum at room temperature to preserve the fragrance. Try it with a piece of batter before immersing the first chakli. If it comes out immediately, it means that it is too hot. This is a specific tool to do a snack called Sev. It can be purchased online or in ethnic stores near you.
Prep Time: 30 mins ♥ Cook Time: 20 mins ♥ Total Time: 50 mins ♥ Yield: 4 servings
1 cup rice flour
1 tbsp all-purpose flour
1 cup sour cream
5 tbsp pea flour
5 tbsp butter
1 tsp cumin seeds
1 tsp sesame seeds
Salt to taste
Oil for frying
In a medium sized pot mix the rice flour, all-purpose flour, pea flour, cream, sesame seeds, cumin seeds and salt. Soften the butter and incorporate the mixture to create crumbly dough. Add water in small amounts and knead up to create soft dough. Make sure there are no air bubbles. Wrap the sheet of dough into a sheet of plastic wrap and let rest for
Do spirals first on sheet of clean paper towels.
Heat the oil in a pan over medium-high heat using sufficient amount of oil to submerge all the murukkus without touching each other. Carefully transfer the murukkus in hot oil. Fry until golden brown.
Be careful since the cumin seeds might burn within murukkus.
Remove from the oil with a skimmer and arrange them on a sheet of absorbent kitchen paper to drain excess oil. Allow to cool. Store the chakli in an airtight box or put them under vacuum at room temperature to preserve the fragrance. They will keep for a few days in a dry container.