A South Indian Crunch: Fiery Garlic Murukku (Poondu Murukku)
Details
A savory, spiral-shaped snack from South India with a satisfying crunch and a fiery garlic kick.
Ingredients
Instructions
Prepare the Garlic-Chili Paste
In a small blender, combine the garlic cloves and dried red chilies. Add a small amount of water and blend until you have a smooth paste. Set this aside.
Mix the Dough
In a large mixing bowl, combine the gram flour, rice flour, sesame seeds, cumin seeds, asafoetida, and salt. Mix the dry ingredients well.
Combine Ingredients
Add the softened butter to the flour mixture and rub it in with your fingertips until it's well incorporated. Now, add the prepared garlic-chili paste and mix everything together.
Knead the Dough
Gradually add water, a little at a time, and knead to form a smooth, soft, and non-sticky dough. The dough should be pliable; if it's too tight, the murukku will be hard, and if it's too loose, it will absorb too much oil.
Prepare for Frying
Heat a generous amount of oil in a deep pan or kadai over medium heat. To test if the oil is ready, drop a small piece of dough into it; if it rises to the surface immediately, the oil is at the right temperature.
Shape the Murukku
Grease a murukku press (chakli maker) with a star-shaped mold. Fill the press with a portion of the dough. You can press the dough into spirals directly over the hot oil or onto greased ladles or parchment paper for easier handling.
Fry to Perfection
Carefully slide the shaped murukku into the hot oil. Fry them in batches, being careful not to overcrowd the pan. Cook on medium heat, turning occasionally, until they are golden brown and crispy on both sides. This is usually when the sizzling sound of the oil subsides.
Drain and Store
Once cooked, remove the murukku from the oil with a slotted spoon and place them on paper towels to drain any excess oil. Allow them to cool completely before storing them in an airtight container. Enjoy your fiery garlic crunch.
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