Melt in the mouth Benne Muruku aka Butter chakli, not a big deal. I mean it. In this post I am going to share secrets of my crunchy crispy tea time snack.
My friend who was visiting USA to be with her son requested me to prepare some snacks that she could carry for her son. My first and immediate choice was benne murukku. It is easy to prepare, hassle free, quick and above all could stay fresh for over a week.
Here is the know how.
- Ease of preparation - easy
- Preparation time - 10 minutes
- Cooking time - 45 minutes
- yield - about 500gms
- Rice flour - 2 cups
- Besan/gram flour - 2 cups
- Fried gram - 1/2 cup
- Caraway seeds - 1 spoon
- Chilli powder - 2 spoons
- Asafoetida - 1 pinch
- Butter / ghee - 6 spoons
- Salt to taste
- Oil for deep frying ( I use ground nut oil)
- Powder fried gram using a mixer /grinder
- Take all the ingredients in a basin/bowl and mix thoroughly
- Add water little by little to make a firm dough
- Knead well and keep aside
- Heat oil in a wok.
- Fill a murukku press/ chakli press with dough and press the dough directly into hot oil
- Fry under medium heat till golden and crisp
- Repeat process for the rest of the dough
- After the murukku is cooled store in an air tight container
- Enjoy benne murukku with coffee/tea
- Serve on side with Upma/ uppittu
Notes and tips
- Kneading the dough is very important
- Never over heat oil while frying, to a smoking point
- Fry on medium flame
- Sustitute caraway with cumin if you wish
- Avoid chilli powder if you enjoy only salty taste