Why Murukku is not crispy?

If the oil is not hot enough murukku will turn soft after a day or two . Place the murukku laddle in the oil or remove the murukku and slide it gently to the hot oil. Fry until golden and crisp on a medium high flame. Drain them on a kitchen tissue to remove excess oil.

Is murukku a healthy snack?

Murukku is a crunchy snack made with rice flour and urad dal. It's a good source of energy due to the carbohydrates in rice flour, while the urad dal provides protein making it a healthy snack .

What is the difference between chakli and murukku?

Chakli is typically made from flours of rice, Bengal gram (brown chickpea) and black gram (urad daal). It has several variations, depending on the types and proportion of flours used. Murukku, a similar snack typically made without Bengal gram flour, is also sometimes called "chakli" .

Which flour gives crispy batter?

Use Cornstarch or Rice Flour Michael says that cornstarch or rice flour in combo with flour will give you the crunchiest batter. Even cake four will cook up crunchier than all-purpose flour because it doesn't have a high gluten level.

Which place is famous for murukku?

Manapparai, a town in Tamil Nadu , is known for its unique variety of murukkus, known as Manapparai murukku.

What is a snack of Indian origin?

Samosa: Almost a pan-Indian snack, deep fried flour pastry filled with spiced and flavoured potatoes. Mostly eaten with green mint chutney. Aloo tikki and Gol gappa : 2 popular north indian street food.

What is the Indian snack that puffs up?

Far-far (also fryum or bobby) is an Indian snack food composed primarily of potato starch and tinted sago. They may also contain tapioca and wheat flour. Far-far puff up instantly when deep fried, and they are either eaten as a snack or served like a papadum to accompany a meal.

What is the Indian snack called?

Papri chaat is a traditional street snack found all over India, with crunchy, soft, and fluffy textures, all smothered in tangy, sweet, and hot chutneys.

Potato Murukku Recipe | Potato Chakkli

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October 11, 2018 by Sharmili Leave a Comment

Potato Murukku/Chakli as the name suggests murukku is made using boiled mashed potato. As I came across so many recipes with potato murukku, I too wanted to try it. Trust me it came out so crisp and crunchy than our normal murukku.

In Tamil, we used to say “poru poru murukku”. That is, if we bite the murukku it will wither, we need not give any force to bite the murukku. This Potato Murukku turned out to be such a crispy and crunchy murukku. I did not add any urad dal powder, roasted gram powder or Bengal gram powder as we add with other varieties of murukku. Potato paste binds well with the rice flour and was able to press smoothly without any difficulty. I added some chili powder for spice. If you want it spicier add more chili powder or coarsely crushed pepper powder as per your needs. Now let us see how to prepare this recipe.

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