Spicy Garlic Murukku Recipe – Crispy Indian Snack

Last Updated on 2 months by Neha Deshmukh

Spicy Garlic Murukku Recipe – Crispy Indian Snack

Hello friends! If you’re anything like me, you love a good crunchy snack with a bit of a kick. And let me tell you, these Spicy Garlic Murukku are seriously addictive. I first made these for Diwali a few years ago, and they were gone within hours! They’re a little bit of work, but trust me – the satisfying crunch and flavour explosion are totally worth it. This recipe makes a generous batch, perfect for sharing (or not!).

Why You’ll Love This Recipe

These aren’t your average store-bought snacks. We’re talking homemade goodness, packed with flavour, and seriously crispy. They’re perfect for tea time, as a festive treat, or just when you need a little something to munch on. Plus, the aroma while they’re frying is just heavenly! They’re a delightful blend of savoury, spicy, and buttery goodness.

Ingredients

Here’s what you’ll need to make these delicious Spicy Garlic Murukku:

• 1.5 cup Gram flour (Besan) – about 180g
• 1.5 cup Rice flour – about 180g
• 8 Red chilli (adjust to your spice preference)
• 10 Garlic (small cloves)
• 1.5 tablespoon Sesame seeds – about 15g
• 0.25 teaspoon Asafoetida (Hing)
• 1.5 tablespoon Melted butter – about 21g
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference.

• Besan & Rice Flour Ratio: The 1:1 ratio of gram flour and rice flour is key for that perfect melt-in-your-mouth texture. Too much besan and they’ll be too soft, too much rice flour and they’ll be crumbly.
• Sesame Seeds: Fresh, good-quality sesame seeds are a must! They add a lovely nutty flavour and beautiful texture. I like to lightly toast mine for extra flavour – just a minute or two in a dry pan.
• Chilli Power: The number of chillies can vary a lot depending on their heat level and your personal preference. I use a mix of Kashmiri chillies for colour and flavour, and some spicier ones for a real kick. In South India, they often use Byadagi chillies for a vibrant red colour and mild heat. Feel free to experiment!
• Asafoetida (Hing): Don’t skip this! It adds a unique savoury depth. A little goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the flavour base. Grind the peeled garlic cloves and red chillies in a mixer. Add a pinch of salt, asafoetida, and a little water. Blend it all into a smooth, vibrant paste.
2. In a mixing bowl, combine the gram flour, rice flour, sesame seeds, melted butter, and that gorgeous garlic-chilli paste.
3. Now, the fun part – mixing! Get in there with your hands and mix everything thoroughly until it’s well combined.
4. Slowly add water, a little at a time, and knead into a smooth, pliable dough. It shouldn’t be sticky or cracking. This might take a few minutes of elbow grease!
5. Attach the ribbon murukku plate to your murukku press. Fill the press with the dough.
6. Heat oil in a kadai (or deep frying pan) over medium-low heat. This is important – you don’t want the murukku to brown too quickly.
7. Press the dough into the hot oil in a circular motion, forming single-layer coils. Don’t overcrowd the pan!
8. Fry on medium-low heat until the bubbling reduces. Carefully flip the murukku and cook until they’re golden brown and beautifully crisp.
9. Drain the fried murukku on paper towels to remove excess oil.
10. Let them cool completely before storing in an airtight container. This is the hardest part – resisting the urge to eat them all immediately!

Expert Tips

• Oil Temperature is Key: Maintaining the right oil temperature is crucial. Too hot, and they’ll burn. Too cold, and they’ll be soggy.
• Dough Consistency: The dough should be smooth and not too soft. If it’s too sticky, add a little more rice flour.
• Pressing Technique: Apply even pressure when pressing the dough to ensure uniform coils.
• Don’t Overcrowd: Frying in batches prevents the oil temperature from dropping too much.

Variations

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

• Vegan Adaptation: Simply substitute the melted butter with an equal amount of vegetable oil. It works beautifully!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as it uses rice flour and gram flour.
• Spice Level Adjustments: Reduce the number of chillies for a milder flavour, or add a pinch of cayenne pepper for extra heat. My friend, Priya, loves adding a tiny bit of black pepper too!
• Diwali/Festival Adaptations: For a festive touch, you can add a pinch of turmeric powder to the dough for a beautiful golden colour.

Serving Suggestions

These Spicy Garlic Murukku are fantastic on their own with a cup of chai. They also pair well with a cooling raita or a simple tomato chutney. They’re a staple at any Indian gathering in my family!

Storage Instructions

Store cooled murukku in an airtight container at room temperature for up to a week. They might lose a little of their initial crunch, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

• What type of oil is best for frying Murukku? Groundnut oil (peanut oil) is traditionally used, but you can also use vegetable oil or sunflower oil.
• Can I make the dough ahead of time? Yes, you can! Just store it in the fridge, tightly covered, for up to 2 days. Bring it to room temperature before using.
• How do I prevent the Murukku from breaking while frying? Make sure the oil isn’t too hot, and the dough isn’t too dry.
• What is the role of Asafoetida (Hing) in this recipe? Asafoetida adds a unique savoury flavour and aids digestion.
• Can I use a different type of chilli? Absolutely! Feel free to experiment with different chillies to find your perfect level of spice.

Enjoy making (and eating!) these Spicy Garlic Murukku. I hope they bring a little bit of Indian sunshine into your kitchen! Let me know how they turn out in the comments below.