Pepper Murukku

No one resist the Tamilian snack, Murukku, especially when it is crispy, light, aromatic and delicious. Nothing can beat Murukku as a tea-time snack with hot tea, as a snack to munch during rainy season or while watching television or just to make and give away. There are so many varieties and variants of murukku in India.

PEPPER MURUKKU
½ tsp cumin seeds
1 tsp carom seeds (ajwain aka omum)
1 tsp black pepper powder or coarsely pounded
1 tsp white sesame seeds

150 g Bengal gram/chickpea flour, sifted
100 g rice flour, sifted
1/4 tsp asafoetida powder
1 tbsp melted ghee or butter
130 ml water mixed with 1 tsp salt + –
Oil for deep frying
2 flat round ladles or 2 small saucers
Murukku press

METHOD
1. Mix well in a bowl chickpea flour, rice flour and asafoetida powder into a bowl.
2. Pour hot melted ghee and mix well with a spoon and then rub and crumble the dough well between your fingers.
3. Add the water little by little to the flour and start to knead the dough till smooth, non-sticky and soft. Add more water if necessary.
4. Fill dough into murukku press with a murukku disc of your choice.
5. Heat oil for frying.
6. Start pressing out the murukku in a concentric circle on the back of a flat ladle.
7. Gently tap the ladle so that the murukku falls into the preheated oil.
8. Fry in medium low heat.
9. Press out another murukku on the back of the other ladle and stand by.
10. Fry murukku till golden or until it stops sizzling.
11. Drain on kitchen towels.
12. Cool thoroughly & store in airtight container.