Authentic Wheat Murukku Recipe – Crispy Indian Snack

Last Updated on 5 months ago by Neha Deshmukh

Authentic Wheat Murukku Recipe – Crispy Indian Snack

Okay, let’s be real. Is there anything better than a crispy, savory snack with your evening chai? For me, it’s definitely Murukku! This wheat murukku recipe is one I’ve been perfecting for years – it’s a family favorite, and I’m so excited to finally share it with you. It’s a little bit of effort, but trust me, the satisfying crunch is so worth it.

Why You’ll Love This Recipe

This isn’t just any murukku recipe. It’s a classic, authentic take on this beloved Indian snack. We’re using whole wheat flour for a slightly nutty flavor and a satisfying texture. Plus, it’s surprisingly customizable – you can adjust the spice level to your liking, and even make it vegan! It’s perfect for Diwali, festive gatherings, or just a little something to munch on when those cravings hit.

Ingredients

Here’s what you’ll need to make these delightful crispy treats:

• 1 cup Wheat flour (approx. 120g)
• 0.75 teaspoon Red chilli powder (approx. 3g)
• 1.5 teaspoon Cumin seeds (approx. 6g)
• 0.125 teaspoon Asafoetida (hing) (approx. 0.5g)
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this recipe!

• Wheat Flour: The quality of your wheat flour matters. I prefer using a good quality, finely ground whole wheat flour (atta). It gives the murukku a lovely texture.
• Red Chilli Powder: Chilli powder strengths vary so much depending on where you are! In India, Kashmiri chilli powder is popular for its vibrant color and mild heat. Adjust the amount to your preference – if you like it spicy, add a little more!
• Asafoetida (Hing): Don’t skip the hing! It adds a unique savory depth that’s essential to the flavor. It can be a little pungent on its own, but it mellows out beautifully when fried. You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to steam the wheat flour. Place the flour in a clean cloth bag (or a tightly sealed muslin cloth) and steam cook it in an idli pot or pressure cooker (without the weight) for 15-20 minutes. This is a crucial step – it helps create that perfect crispy texture.
2. Once steamed, carefully take out the flour and let it cool down a bit. Then, break it into pieces and sieve it to remove any lumps. We want a nice, smooth dough!
3. While the flour is cooling, heat oil in a kadai (deep frying pan) over medium heat. You’ll need enough oil for deep frying – about 2-3 inches deep.
4. Now, in a large bowl, combine the steamed flour, red chilli powder, asafoetida, cumin seeds, and salt. Add about 1 teaspoon of hot oil from the kadai to this mixture. This helps bind everything together.
5. Gradually add water, a little at a time, and start mixing. You’re looking for a stiff, non-sticky dough. It should hold its shape when you press it. Don’t add too much water at once – you can always add more, but you can’t take it away!
6. Once the dough is ready, load it into a murukku press fitted with a clover-shaped (or your preferred shape) plate.
7. Carefully press the dough into coil shapes directly into the hot oil, using a dosa spatula to guide it. Be careful – the oil is hot!
8. Fry the murukku until they turn golden brown and crispy, about 2-3 minutes per batch. Maintain medium heat to prevent burning.
9. Remove the fried murukku with a slotted spoon and drain them on paper towels. Let them cool completely before storing. This is important – they’ll crisp up even more as they cool!

Expert Tips

• Oil Temperature: Maintaining the right oil temperature is key. If the oil is too hot, the murukku will burn on the outside and remain soft inside. If it’s too cold, they’ll absorb too much oil.
• Dough Consistency: The dough should be firm but pliable. If it’s too dry, the murukku will crumble. If it’s too wet, they’ll spread out in the oil.
• Pressing Technique: Apply even pressure when pressing the dough through the murukku press for uniform shapes.

Variations

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

• Vegan Adaptation: Simply ensure the oil you use is plant-based!
• Spice Level Adjustment: My family loves a good kick, but you can easily reduce the amount of chilli powder for a milder flavor. Or, add a pinch of turmeric for a beautiful color and subtle flavor.
• Gluten-Free Options: If you’re gluten-free, you can experiment with using a gluten-free flour blend, like a mix of rice flour and tapioca starch. The texture will be slightly different, but still delicious!
• Festive Adaptations: During Diwali, my grandmother used to add a pinch of besan (gram flour) to the dough for extra richness. They’re also perfect for adding to snack boxes for friends and family.

Serving Suggestions

These are best enjoyed with a hot cup of chai, of course! They also pair well with a cooling yogurt dip or a spicy chutney. Honestly, they’re good enough to eat straight from the cooling rack!

Storage Instructions

Once completely cooled, store the murukku in an airtight container at room temperature. They should stay crispy for up to a week (if they last that long!).

FAQs

Let’s answer some common questions:

• What type of wheat flour is best for Murukku? A good quality, finely ground whole wheat flour (atta) works best.
• Can I make the dough ahead of time? Yes, you can! Just store it in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature before using.
• How do I prevent the Murukku from absorbing too much oil? Maintain the correct oil temperature and don’t overcrowd the kadai.
• What is the purpose of steaming the flour? Steaming the flour helps to partially cook it, resulting in a lighter, crispier texture.
• Can I use a different shaped nozzle with the Murukku press? Absolutely! Feel free to experiment with different shapes to create unique murukku designs.

Enjoy making (and eating!) these delicious wheat murukku. I hope this recipe brings a little bit of Indian sunshine into your kitchen!