ಜೋಳದ ಚಕ್ಕುಲಿ/Jowar Murukku

March 19, 2007 — Roopa

Murukku who does not like those crunchy melting murukku, these are one of the Indian savouries which should say is quite famous around the world. This time i try to use jowar flour to make these murukku. They were very crispy and melting as found in those bakeries. But I guess I could have reduced the dalda as it was very flimsy to  shift from plate to kadai.

Jowar_Murukku copy

 

 

All you need

jowar flour - 3 cups

maida - 1 cup

chilli powder - 2 to 3 tsp

salt and hing to taste

sesame seeds - 1 tbsp

jeera - 1 tbsp

1/4 cup dalda/ghee/butter

  • Sieve the flours together, mix in chilli powder, jeera, seseme, hing  and salt

  • heat dalda and add to the flours

  • Add little by little water knead in the doung until a firm dough is formed.

  • Heat oil in a kadai, drizzle oil in the murukku mould to make easier to work while pressing

  • Take a small portion of the dough insert into the mould and press on a plate to make cylindrical circles

  • deep fry the cylindrical circles slowly in medium flame until golden brown.

 

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