What is the technique for making crispy, salty Murukku/Chakli that isn't too hard?

Question

What is the technique for making crispy, salty Murukku/Chakli? Find out how to make this snack so it's perfectly crunchy but not too hard.

Answer 1

To make crispy, salty Murukku/Chakli that isn't too hard, use a balanced ratio of rice flour, lentil flour (like besan or urad dal flour), and butter or ghee. Also, ensure the dough is not too dry and the oil temperature is correct.

Detailed Explanation:

Achieving the perfect Murukku/Chakli involves a few key steps:

1. Flour Ratio: The base is rice flour, but adding lentil flour (besan or urad dal flour) is crucial for binding and texture. A common ratio is 3 parts rice flour to 1 part lentil flour. Experiment to find your preferred balance. Too much rice flour can make it hard, while too much lentil flour can make it oily.

2. Fat Content: Incorporate melted butter or ghee into the flour mixture. This adds richness and helps create a tender, crispy texture. Use about 2-3 tablespoons of melted butter/ghee per cup of rice flour.

3. Spices and Salt: Add salt, red chili powder, asafoetida (hing), and sesame seeds for flavor. Adjust the spice levels to your preference. Don't skimp on the salt, as it's essential for the overall taste.

4. Dough Consistency: Gradually add warm water to the flour mixture and knead into a smooth, pliable dough. The dough should be soft and not too sticky or dry. If it's too dry, the Murukku will be hard. If it's too sticky, it will absorb too much oil.

5. Shaping: Use a Murukku maker (chakli press) to shape the dough into spirals onto a clean surface (parchment paper or a greased plate).

6. Frying: Heat oil in a deep pan over medium heat. Gently slide the shaped Murukku into the hot oil. Fry until golden brown and crispy, flipping occasionally. Avoid overcrowding the pan.

7. Cooling: Remove the fried Murukku from the oil and drain on a wire rack. Allow them to cool completely before storing in an airtight container.

Pro Tip:

Test the oil temperature by dropping a small piece of dough into the oil. If it rises to the surface quickly and sizzles gently, the oil is ready. If it browns too quickly, the oil is too hot; if it sinks and doesn't sizzle, the oil is not hot enough. Maintaining the correct oil temperature is crucial for achieving the right texture.