Murukku is a savoury, crunchy Indian snack and its name derives from the Tamil word for “twisted” which refers to its shape. I call this popular deep fried snack Chinese Murukku simply because I made this specially for the coming Chinese New Year. However, I have added minced curry leaves and extra toasted sesame seeds which really give this Chinese Murukku an extra fragrant nutty flavour.
This Chinese Murukku is an easy instant murukku recipe which I made with instant murukku flour mix. Ready made flours for murukku has certainly made making this must-have snack during festivals such a breeze. Nevertheless there is still a need to prepare additional spices to mix with the flours. Otherwise, it will taste very plain without them. You’ll be surprised how easy it is to make and the taste is absolutely delicious!
To make this simple instant Chinese Murukku, first dry roast the store-bought murukku mix over low heat in a wok or pan. Allow to cool and then mix in the spices and dry ingredients. Meanwhile, melt butter in a saucepan of water with coconut milk and salt added. Then gradually add the liquid butter mixture to the dry flour mixture to form into a smooth, pliable dough.
Heat up some oil until hot. Press the murukku dough from the murukku press and deep fry till golden brown. Drain on absorbent paper. When cool completely, store in an air-tight container and there you have it … delicious crispy curry leaves flavoured and crunchy, almost melt-in-mouth Chinese Murukku for the Lunar New Year!
Chinese Murukku 中式圈圈饼
Chinese Murukku 中式圈圈饼
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Ingredients
- 500 gram murukku flour mix, store bought
- 2 stalks curry leaves, minced
- 250 gram glutinous rice flour
- 100 gram rice flour
- ½ cup white sesame seeds, toasted
- 1 tbsp ajowan seeds, or omam seeds, toasted
- 1 tbsp cumin, or jintan putih, toasted
- 100 gram Thick coconut milk
- 600 ml water, adjust accordingly
- 1 tbsp butter, or margarine
- 1 tsp salt
For Frying
- 1 ½ cup Cooking Oil, or peanut oil
- 1 bunch curry leaves
Have ready all ingredients needed to make murukku.
First chop finely some curry leaves and set aside.
Then, lightly fry to dry roast the pre-mix murukku flour in a warm wok/ frying pan over low heat till light for about 3 minutes, stirring constantly. Take care not to brown it. Otherwise the murukku will have too dark a colour and taste burnt.
Remove from heat and let cool completely.
Then place the roasted murukku mix, glutinous and rice flour, omam/ajowan seeds, cumin/jintan putih and white sesame seeds in a large mixing bowl. Stir to mix everything together.
Then, place water, coconut milk, butter/margarine and salt in a saucepan. Heat up till the butter is JUST melted. Do not bring to a boil.
Pour the coconut milk mixture into the flour mixture, little by little and mix with a spatula.
Once the dough is combined well, use your hands to knead and form into a smooth, non-sticky and soft dough.
This mixing process can also be done in a stand mixer using a dough hook.
Then fill the murukku press with a portion of the dough and press the dough through the press from the top. You can use any mould for this purpose and you can do this two ways, as seen below.
You can either slowly press it down directly on top of the oil.
Or make the murukku first and then carefully drop them into the oil using a stainless steel spatula.
To deep fry the murukku, first heat up enough oil in a wok or frying pan. Add a pinch of dough and if it raises immediately with a sizzling sound, then the oil is ready.
Then, fry some stalks of fresh curry leaves in the oil. Drain out the fried curry leaves once the flavour has been released into the oil, about 3 minutes.
Then carefully drop the shaped murukku and slowly fry on medium high heat. There will be lots of bubbles. Do not overcrowd the wok/pan. Otherwise it will lower the oil temperature.
When the murukku turns crispy golden brown colour on one side and also when bubbles ceases, flip to the other side and cook till done when the bubbles just about disappear.
Remove the fried murukku with a strainer and drain them on some paper towels. Repeat the same for the rest of the murukku dough.
These crispy delights keep well for a long time. Only serve or store them in dry air tight container after they have cooled completely. As always, ENJOY!
