There’s nothing quite like the comforting crunch of a homemade snack, especially when it’s as wholesome and flavorful as Whole Wheat Flour Murukku. This beloved South Indian delicacy, traditionally known for its intricate spirals and delightful crispness, gets a healthy makeover with the goodness of whole wheat flour.
Imagine the aroma of roasted sesame and ajwain filling your kitchen as these golden spirals fry to perfection. Each bite offers a satisfying crunch, a subtle spice kick, and a comforting warmth that pairs exquisitely with your evening cup of chai. It’s more than just a snack; it’s a taste of tradition, a moment of mindful enjoyment, and a perfect way to elevate your tea-time ritual.
Why You Will Love This Whole Wheat Flour Murukku Recipe
- Wholesome Goodness: Made with whole wheat flour, it’s a healthier alternative to traditional murukku, packing in more fiber and nutrients.
- Irresistibly Crispy: The unique steaming method for the flour ensures a light, airy, and incredibly crispy texture that’s simply addictive.
- Bursting with Flavor: A delightful blend of ajwain, sesame seeds, and red chili powder creates a savory, aromatic snack that tantalizes your taste buds.
- Perfect Tea-Time Companion: There’s no better pairing than a hot cup of masala chai with these crunchy murukkus, perfect for unwinding.
- Homemade Freshness: Skip the store-bought versions and enjoy the unparalleled taste and quality of fresh, homemade murukku, free from preservatives.
Ingredients
- 2 cups Whole Wheat Flour (preferably chakki atta)
- 1 tablespoon Unsalted Butter, melted
- 1 teaspoon Salt
- 1 teaspoon Red Chilli Powder
- 2 teaspoons White Sesame Seeds (Til seeds)
- 1 teaspoon Ajwain (Carom seeds)
- Water, as required for kneading
- Sunflower Oil, for deep frying
Step-by-Step Instructions to Make Whole Wheat Flour Murukku
- Prepare the Flour for Steaming: Take the 2 cups of whole wheat flour and place it onto a clean cotton cloth. Bring two opposite ends of the cloth together and tie them securely. Then, bring the other two opposite ends and tie them, ensuring the flour is completely covered and sealed within the cloth.
- Steam the Flour: Place the tied cloth containing the flour into a bowl. Position this bowl inside a steamer, making sure the cloth does not touch the water directly. Steam the flour for about 15 to 20 minutes. This steaming process is crucial for achieving the perfect crispy texture.
- Cool and Sieve: After steaming, carefully remove the cloth from the steamer. Open the tied ends and spread the flour out to cool down for a few minutes until it’s comfortable enough to handle. Once cooled, break up any large lumps of flour as finely as you can, then sieve it thoroughly to ensure a smooth, lump-free flour mixture.
- Combine Dry Ingredients: Transfer the sieved flour to a large mixing bowl. Add the red chili powder, salt, white sesame seeds, and ajwain. Mix these dry ingredients well.
- Add Fat: Pour in the hot melted butter over the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. This step, called “moyan,” is essential for a crispy murukku.
- Knead the Dough: Gradually add water, a little at a time, and knead the mixture into a soft, yet stiff dough. The dough should be firm enough to hold its shape but pliable. Cover the dough with a damp cloth or lid and let it rest away from the stove to prevent it from drying out.
- Heat the Oil: Heat sunflower oil in a wide, heavy-bottomed pan or kadai over medium flame for deep frying.
- Prepare for Frying: While the oil is heating, take a portion of the dough and fill your murukku press.
- Fry the Murukku: Squeeze out the murukku spirals directly onto a greased slotted ladle. Carefully and gently drop the murukku from the ladle into the hot oil. Immediately reduce the flame to medium.
- Cook to Golden Perfection: Fry the murukku until they turn golden brown on both sides. You’ll notice that the oil bubbles will significantly reduce as the murukku cooks and becomes crisp. If the murukku doesn’t release from the ladle easily, you can gently push it with another ladle after one side is cooked (though they usually release on their own).
- Drain Excess Oil: Once golden and crispy, remove the murukku from the oil using a slotted spoon and place them on a kitchen towel or paper towel-lined plate to absorb any excess oil.
- Cool and Store: Allow the murukku to cool down completely to room temperature. Once cooled, store them in an airtight container. They will remain fresh and crispy for several weeks.
Serving Suggestions
These delightful Whole Wheat Flour Murukku are best enjoyed with a steaming hot cup of Adrak Chai (Ginger Tea) during your afternoon tea break or as an evening snack. They also pair wonderfully with a spicy green chutney, tomato ketchup, or even a tangy tamarind dip for an extra burst of flavor. Consider them a perfect accompaniment to a light soup or as an appetizer for a casual gathering.
Chef’s Tips & Variations
- The Steaming Secret: Do NOT skip steaming the whole wheat flour. This unique step tenderizes the flour, makes it more pliable, and is key to achieving that signature light and crispy texture, preventing a dense or hard murukku.
- Dough Consistency: A soft, yet firm and non-sticky dough is crucial. If the dough is too dry, the murukku will break when pressed. If it’s too wet, it will absorb too much oil and become soggy. Adjust water slowly.
- Oil Temperature: Maintain a medium-hot oil temperature throughout frying. If the oil is too hot, the murukku will brown quickly on the outside but remain raw inside. If it’s not hot enough, they will absorb excess oil and become greasy.
- Spice it Up: Feel free to adjust the red chili powder to your spice preference. For an extra aromatic kick, you can add a pinch of asafoetida (hing) to the dough.
- Flavor Variations: Experiment with other spices like a dash of black pepper powder, cumin powder, or even a little dried fenugreek leaves (kasoori methi) for a different flavor profile.
- Storage: Ensure the murukku are completely cool before storing them. Any residual warmth can create condensation and make them soggy.