Authentic Garlic Murukku Recipe – Crispy Indian Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Garlic Murukku Recipe – Crispy Indian Snack

Hello friends! If you’ve ever wandered through the snack aisles of an Indian grocery store, you’ve probably spotted these delightful, crunchy spirals – Murukku! They’re a staple in South Indian homes, especially during festivals, and honestly, once you make them yourself, you’ll be hooked. I remember the first time I tried making Murukku; it took a couple of attempts to get the hang of the dough consistency, but the reward? Absolutely worth it! Today, I’m sharing my family’s favorite Garlic Murukku recipe – crispy, flavorful, and guaranteed to disappear quickly.

Why You’ll Love This Recipe

This Garlic Murukku recipe isn’t just about a tasty snack; it’s about bringing a little piece of Indian tradition into your kitchen. It’s surprisingly straightforward, even though it might look intimidating. The aroma of frying Murukku fills the house with such a comforting scent, and the satisfying crunch with every bite is just… chef’s kiss. Plus, it’s a fantastic way to impress your friends and family!

Ingredients

Here’s what you’ll need to create these golden spirals:

• 1 1/4 cup homemade rice flour / idiyappam flour (approx. 150g)
• 1/4 cup besan flour (gram flour, approx. 30g)
• 5 big garlic pearls
• 1 no. red chilli
• 1 tablespoon butter
• 1 teaspoon white sesame seeds
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Homemade Rice Flour/Idiyappam Flour: This is key. Store-bought rice flour can sometimes be too fine. Idiyappam flour, or making your own rice flour by sun-drying rice and grinding it, gives the perfect coarse texture for that signature Murukku crunch.
• Garlic Pearls: I love using the smaller, more flavorful garlic pearls for this recipe. They pack a punch!
• Regional Variations in Spice Level: Traditionally, Murukku isn’t super spicy. But, feel free to adjust the number of red chillies to your liking. My friend’s grandmother adds a pinch of cayenne pepper for an extra kick – you could try that too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the garlic-chilli paste. Soak the garlic pearls and red chilli in hot water for about 15 minutes. This softens them up for easy grinding.
2. Now, drain the water and grind the soaked garlic and chilli into a really smooth paste. Set this aside – it’s the flavor bomb of our Murukku!
3. In a mixing bowl, combine the rice flour, besan flour, garlic paste, butter, sesame seeds, and salt.
4. Time to knead! Gradually add water, a little at a time, while kneading. You want a smooth, non-sticky dough. It should be pliable but firm enough to hold its shape. This might take a few minutes, so be patient.
5. Heat oil in a deep pan over medium heat. It’s ready when a tiny piece of dough dropped in sizzles and rises to the surface.
6. Grease your murukku mould (the star-shaped one!) with a little oil. Fill it about 3/4 full with the dough.
7. Now, the fun part! Press the dough into spiral shapes directly into the hot oil using a ladle. Don’t overcrowd the pan.
8. Fry the Murukku until they turn golden brown and beautifully crisp. This usually takes about 2-3 minutes per batch.
9. Remove the fried Murukku with a slotted spoon and drain them on paper towels to remove any excess oil.
10. Let them cool completely before storing. Trust me, they’re way more tempting once cooled!

Expert Tips

A few things I’ve learned over the years:

• Dough Consistency is King: If the dough is too soft, the Murukku will spread out in the oil. Too hard, and it will break.
• Oil Temperature: Maintaining the right oil temperature is crucial. Too cold, and they’ll be oily. Too hot, and they’ll burn.
• Mould Maintenance: Keep the mould lightly greased between batches to prevent sticking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply replace the butter with a vegan butter alternative or a tablespoon of oil.
• Gluten-Free Potential: Besan flour is naturally gluten-free, but always double-check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: Add more red chillies, a pinch of cayenne pepper, or even a little green chilli paste for extra heat.
• Diwali/Festival Adaptation: My aunt always adds a pinch of hing (asafoetida) to the dough during Diwali – it adds a lovely savory aroma.

Serving Suggestions

Murukku is fantastic on its own with a cup of chai! They also pair beautifully with sambar or chutney. Honestly, they’re perfect for any time of day when you need a little crunchy pick-me-up.

Storage Instructions

Store cooled Murukku in an airtight container at room temperature. They’ll stay crispy for up to a week (if they last that long!).

FAQs

Let’s answer some common questions:

• What type of rice flour is best for Murukku? Idiyappam flour or homemade coarse rice flour is ideal.
• Can I make the dough ahead of time? Yes, you can! Store the dough in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature before shaping.
• How do I prevent the Murukku from breaking while frying? Ensure the dough isn’t too dry and the oil temperature is just right.
• What is the shelf life of homemade Murukku? They’ll stay crispy for up to a week in an airtight container.
• Can I use a different type of chilli? Absolutely! Kashmiri chillies will give a beautiful color with mild heat, while green chillies will add a fresh, vibrant flavor.

Enjoy making (and eating!) these delicious Garlic Murukku. Happy snacking!