Poondu murukku recipe, how to make garlic murukkuby Raks Kitchen   5 months ago

9,314 views

  

Poondu murukku, garlic murukku is a flavourful twist to the regular murukku you prepare. I have made this as tiny mini murukku. It turns out flavourful, super crispy.
You can try making pottukadalai murukku also similar way with garlic : https://www.youtube.com/watch?v=eBAcoQ1vJTw
Recipe Cuisine: Indian | Recipe Category: Snacks | Prep Time: 15 mins
Cook time: 20 mins | Serves: 35 mini murukku | Author: Raks anand
Post link : https://www.rakskitchen.net/2018/10/poondu-murukku-garlic-murukku-recipe.html

Poondu murukku ingredients
Garlic - 5 flakes
Rice flour - 1 cup
Urad dal flour - 2 tbsp
Red chilli powder - 1 tsp
Butter, melted - 1 tbsp
Salt - As needed
Oil - to deep fry
Garlic murukku method:
First grind the garlic flakes in a mixie. You can add salt too and grind so that it gets ground well. Later add some water and grind again so that it gets ground well.
In a mixing bowl, add rice flour, urad dal flour, red chilli powder, salt, butter and mix well.
Add ground garlic, water little by little as needed and make a smooth dough without cracks.
Take a murukku press with smaller holed plate. *Refer notes* Fill the press with prepared dough.
Heat oil in kadai. While oil is heated, grease some flat spatulas with oil. Squeeze the murukku over spatulas, holding in a good height so that you have control over the shape.
Squeeze multiple murukku enough for one batch and once oil is hot, add the squeezed murukku in oil.
Cook both sides in medium flame until bubbles and sound reduces completely. Drain over paper towel.
Notes
I cut out an aluminum foil same as the murukku press plate. Trimmed the edges. Again layered aluminum foil and layer both. I used the second aluminium foil to secure around the plate. Then poked hole in the aluminium foil (along the hole in the murukku press plate) just in the middle.
Since I made mini murukku, I squeezed 2-3 per spatula so that I could fry maximum per batch.
Use finest rice flour for best results. I used idiyappam flour. It gives crispier result.
If the flour is too coarse, the murukku breaks, either while squeezing or in oil/ after frying.
Do not add more butter than mentioned as it will make the murukku dissolve in oil.
Oil should be hot enough so that murukku sizzles as soon as you add to oil.
Tags:poondu murukku, garlic murukku

Comments