Chinese Murukku

Nowadays, murukku is something that many Chinese homes will serve for Chinese New Year. Chinese murukku is an easy instant murukku recipe that do not require lengthy procedures of soaking and grinding the flours. It's so easy to make and crispy to munch. Perfect for the last minute cooks!

Ingredients

4cups

Murukku Flour Mix

2sprigs

Curry Leaves, minced

1 2/3cups

Sweet Glutinous Rice Flour

2/3cup

Rice Flour

1/2cup

White Sesame Seeds, toasted

1Tbsp

Ajwain Seeds, toastedor Omam Seeds

1Tbsp

Cumin Seeds, toastedor Jintan Putih

3.5oz

Coconut Milk

2 1/2cups

Water

1Tbsp

Butteror Margarine

1Tbsp

Salt

as needed

Cooking Oilabout 1 1/2 cups, for fryingor Peanut Oil

1bunch

Curry Leaf

Nutrition Per Serving

Calories

326

Fat

6.4 g

Protein

6.9 g

Carbs

61.2 g

Cooking Instructions

step 1

Have ready all ingredients needed to make murukku.

step 2

First chop finely some Curry Leaves (2 sprigs) and set aside.

step 3

Then, lightly fry to dry roast the pre-mix Murukku Flour Mix (4 cups) 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.

step 4

Remove from heat and let cool completely.

step 5

Then place the roasted murukku mix, Sweet Glutinous Rice Flour (1 2/3 cups), Rice Flour (2/3 cup), Ajwain Seeds (1 Tbsp), Cumin Seeds (1 Tbsp), and White Sesame Seeds (1/2 cup) in a large mixing bowl. Stir to mix everything together.

step 6

Then place Water (2 1/2 cups), Coconut Milk (3.5 oz), Butter (1 Tbsp) and Salt (1 Tbsp) in a saucepan. Heat up till the butter is JUST melted. Do not bring to a boil.

step 7

Pour the coconut milk mixture into the flour mixture, little by little and mix with a spatula.

step 8

Once the dough is combined well, use your hands to knead and form into a smooth, non-sticky and soft dough.

step 9

This mixing process can also be done in a stand mixer using a dough hook.

step 10

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.

step 11

You can either slowly press it down directly on top of the Cooking Oil (as needed).

step 12

Or make the murukku first and then carefully drop them into the oil using a stainless steel spatula.

step 13

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.

step 14

Then, fry some fresh Curry Leaf (1 bunch) in the oil. Drain out the fried curry leaves once the flavour has been released into the oil, about 3 minutes.

step 15

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.

step 16

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.

step 17

Remove the fried murukku with a strainer and drain them on some paper towels. Repeat the same for the rest of the murukku dough.

step 18

These crispy delights keep well for a long time. Only serve or store them in dry air tight container after they have cooled completely. Enjoy.