Indian Muruku Snack

Muruku

Ingredients

2 dl Rice flour
1 dl Urid Flour (Black dahl flour)
1 dl Besan/gram flour (Chickpea flour)
1 dl butter/margarine (salted or unsalted) (soften at room temperature)
1- 1 1/2 dl water to knead
2 tsp of red chili powder (use indian chili powder)
1 tsp of white cumin seeds (whole jeera)
2-3 Tbs of Sesame seeds (or as much as you desire, can be omitted if allergic)
1 tsp of salt (if using salted butter...if not then add a small dash more...not too much!)
1 pinch of Asafoetida powder (optional)
Oil for deep frying

Method

• Put all dry ingredients in one bowl and mix them (Rice flour, Urid flour, Besan Flour, Red chili powder, cumin seeds, sesame seeds, asafoetida (if using) and salt.
• Add the soften butter into the dry mixture and pinch in to mix.
• Add water a little at a time to form a soft dough.
• Heat oil on mediu,.
• Place a lump of dough into a Muruku Maker(this is as close as it gets). Using the single star pattern, press out the muruku dough in a spiral shape on a lightly greased plate or directly into hot oil (only attempt this if you know what you're doing!)
• Fry until the murukku is light golden brown in color
• Place murukus over newspaper or kitchen paper towels to drain excess oil
• Allow the murukus to cool before serving.
• Store the muruku in an air tight container (should be consumed within a week)