Butter Chakli or Murukku

Another recipe in my series of Diwali Sweets and Snacks. This one is tempting and not to mention the most awaited and also probably the first snack that gets over in the first few days itself at most homes.

Making these perfect chaklis or murukKus were not an easy task for me. If you feel, by looking at the photographs, the perfect round shaped murukkus, then let me tell you, rather confess, that I have had my fair share of disasters too with regards to making these crunchy beauties.

Fact is I have always done sweets more instead of savoury when young and when helping Ma too in the kitchen, I disliked standing in front of the hot oil and sweating so I would always offer help for desserts (smart me). After she passed away, I started following her recipes and made snacks for my then office colleagues etc which were always appreciated.

Murukku was a far fetched dream. When I first got married, for our First Diwali, I made the usual snacks and sweets and then made my maiden attempt towards butter chakli (which is my favourite). However, the first attempt was a disaster. I had apparently not added enough butter & evenly crumbed the mixture which lead to stone hard murukkus. The subsequent 1-2 attempts lead to runny dough which made the murukkus super soft (btw – tasty to eat them half cooked). Finally I marked all my mistakes, re-did the recipe & tried it again only to find it extremely soft and super tasty. 

I ate the entire first batch of 6 murukkus while they were hot as I could not contain my excitement, having nailed the perfect butter chaklis or murukkus.

Now, making these have been a regular affair at home. Though I have to admit, the pressing part of the murukku / chakli is a painstaking task & develops (read strains) some serious bicep / shoulder muscles, the end result makes it all worth it.

Go through the detailed recipe below with tips & tricks to make the perfect murukku.

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Recipe of Butter Chakli or Murukku

Ingredients

  1. Rice Flour – 1 cup
  2. Pottukadalai or Chutney Dal (Ground) – 1.5 tblsp
  3. Chickpea Flour or Besan Flour – 1 tsp
  4. Salt – as per taste
  5. Melted butter – 3 tblsp
  6. Sesame seeds (black) – 1 tsp
  7. Hing – ½ tsp
  8. Oil required to fry the chaklis / murukku
  9. Water as required to knead the dough

Method –

  1. Method to make chutney dal powder – Dry roast the chutney dal over low flame till you get a nice nutty aroma. Cool & make a fine powder in the mixer, keep aside.
  2. Keep the oil in a heavy bottom kadhai for frying over low flame.
  3. Sieve the rice flour, Chutney dal powder, besan flour together (Recommend doing twice for best results) and keep aside.
  4. Take the above sieved flours in a bowl, add salt, melted butter, sesame seeds, hing & the melted butter.
  5. Mix everything nicely with your fingers. The texture should look like bread crumbs. I recommend incorporating the butter with the flour for atleast 3-5 minutes to get the perfect bread crumb texture so that the murukku or chaklis are crispy and buttery just like store bought ones.
  6. Once the crumbs are done, slowly incorporate water and knead it into a smooth dough.
  7. Grease two or three small plates with oil to make / press the chakli / murukku into its round shape before pouring into the hot oil.
  8. Now lightly grease the mould / press and fix the chakli / murukku plate into the same.
  9. Fill the chakli / murukku dough in the same and press the same on to the greased plates into the shape of the chakli.
  10. Very gently, lift this plates and slowly drop the chaklis into the hot oil.
  11. Greasing of the plates ensures the chakli doesn’t stick on the plates & moves slowly into the oil. You can also use the back of a spoon or spatula (steel) to do the same. It is easier than the plate for sure. 
  12. When making chaklis, ensure your flame is medium to low. It allows the chaklis / murukkus to cook evenly and not turn instantly dark brown when dropped in oil.
  13. Once cooked, transfer it to a kitchen towel to drain excess oil and store it in an airtight container.
  14. Stays good for over a month.

Notes –

  • Don’t overcrowd the oil with too many chaklis while frying. Do a small batch and wait for it to cook completely. Crowding leads to sticking of the murukkus and breaking too.
  • You can use salted butter or unsalted butter or ghee too for kneading. I prefer using salted butter as it gives me amazing results. Please don’t substitute this with olive oil or any other cooking oil. When using salted butter, add salt to the dough wisely.
  • Always ensure you make small batches of dough when making chaklis or murukkus. The batter will get dry which tends to breaking of the murukkus when shaping them from the mould / press. Ideal to cover the dough with a damp cloth when the frying etc process is ongoing.
  • If your batter for some reason has turned a bit dry, splash few drops of water, knead the dough again for some 2 minutes & then start again. PS – Go slow with the splashes, extra water will damage the consistency.
  • I have used black sesame seeds since the murukkus look like store bought ones and I personally love black sesame seeds. You can use white sesame seeds too.

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Vidya Narayan

 

 

 

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