Are you a beginner looking to try your hand at making crispy, crunchy snacks for Sinhala and Tamil New Year? Look no further than our Wheat Flour Murukku recipe! Murukku is a popular Indian snack that is traditionally made with gram flour, but this recipe uses wheat flour instead. With just a few simple ingredients and some basic kitchen equipment, you can create delicious, crunchy murukku that will impress your friends and family. So let’s get started!

Ingredients

• 200g – 7 Star All Purpose Flour
• 1/2 tsp – Red Chilli Powder
• 1/8 tsp – Asafoetida or Hing
• 1 tsp – Crushed Caraway / Omam Seeds (You can also replace this with Cumin Seeds)
• 1/2 tsp – Salt or as needed
• 2.5 – 3 cups – Oil for deep frying
• Water as needed

Equipment 

• Murukku Press
• Metal Cooking Pot
• Slotted Spoon
• Mixing Bowl
• Clean Cloth
• Double Boiler
• Kitchen Tissue Paper

How to Make

Preparation

1. Take a clean cloth pouch and place the wheat flour inside it. Ensure that the pouch is not too tightly packed, as this may affect the steaming process.
2. Fill a double boiler with water and bring it to a boil. Once the water has come to a boil, place the cloth pouch inside the double boiler.
3. Close the double boiler and steam the flour for 10-15 minutes. During this time, the steam will denature the gluten in the flour and reduce its water absorbing capacity. This is the secret to making crunchy murukku.
4. After 10-15 minutes, take the cloth pouch off the heat and carefully remove the steamed flour from the pouch. Transfer the hot flour to a bowl to rest.
5. Allow the flour to cool completely. As the flour cools, it should harden and become rigid, yet crumbly to the touch. This is an indication that the steaming process was successful.
6. Once the flour is fully cooled, it is ready for use.
7. Grease the murukku mould and the star-shaped plate to prevent the dough from sticking and set aside.

Making Murukku Dough

1. Add the flour, chilli powder, asafoetida, crushed caraway seeds, and salt to a bowl and mix well.
2. Next heat 1 tbsp oil in a small pan and pour it into the flour. Mix well.
3. Pour water little by little, just enough to make a smooth dough.
4. Avoid adding too much water to the dough all at once. This can cause the murukku to absorb excess oil during frying.
5. Mix the flour with the dough and do not knead. Allow the dough to rest for 30 minutes.

Making and Frying Murukku

1. Heat oil in a pot over medium heat.
2. Load the murukku press with dough.
3. Use the murukku press to form spirals on a surface such as cloth, oil paper, or flat-holed ladle.
4. Adjust the heat to medium-high.
5. Test the oil temperature by dropping a small piece of dough into it.
6. The dough should rise steadily without browning. If it sinks, the oil isn’t hot enough. If it browns immediately, the oil is too hot.
7. If the oil is not hot enough, the murukku may turn soft after a day or two.
8. Gently place the murukku in the hot oil using a slotted spoon or remove the press and add the murukku to the oil.
9. Fry the murukku over medium-high heat until it turns golden and crispy.
10. Drain the excess oil from the murukku by placing it on kitchen tissues.
11. Allow the murukku to cool completely, then store it in an airtight container.