How to make Butter Murukku, quickly?
With a pack of Butter Murukku Mix, it is easy peasy.
Equipment
- 1 Murukku Press & star nozzle
- 1 Kadai for frying
- 1 jhara / Deep fry Ladle
Materials
- 400 gms Grounded Butter Murukku Mix
- 3 tbsp Unsalted butter
- 500 ml oil for frying Use cold pressed for the rich-flavor and the amazing taste it brings in.
- Salt mixed in water to taste
- Some water to make dough
Instructions
Preparing the Dough:
- In a bowl, combine room-temperature unsalted butter with the ground murukku/chakli mix.
- Mix the necessary amount of salt into 1 tablespoon of water, and then add this mixture to the MurukkuMix.
- Sprinkle water little by little and knead the mixture. Keep adding water gradually in batches while kneading until a soft dough forms. Avoid pouring water all at once.
- To make it easier, you can apply a small amount of oil inside the presser and use the star nozzle for shaping.
Cooking:
- Heat oil in a pan.
- Check oil temperature by dropping a small dough piece. (Careful, it can get hot as you drop)
- When it's hot enough, press the chakli maker over the oil.
- Don't overcrowd the pan; add as needed.
- Fry until half-done, then flip.
- Keep turning until stop bubbling or they're golden
- Fry until golden brown.
- Drain on cotton cloth or paper towels and enjoy crispy Murukkus when cool.
Video
Notes
Be cautious when adding powdered salt directly to the mix, as it can cause sizzling and oil bursts.