600g flour (besan) or chickpea flour
1 tbsp chilli powder (optional)
2 tsp turmeric powder (optional)
1 tsp salt, mix with 300ml water
oil for deep frying
(Besan or chickpea flour can be found in Indian grocery stores. Other common name: gram flour, cici flour, chana flour and garbanzo bean flour).
1. In a large bowl, combine gram flour, chilli and turmeric powder. Mix well.
2. Add water to which salt has been added. Mix till dough is smooth.
3. Put a handful of dough into the dough press.
4. Heat oil in a large wok.
5. Lower murukku strands into hot oil by turning the handle of dough press and simultaneously moving the dough press in a circular motion over wok.
6. This should ensure a “coil-like” biscuit to form.
7. Break off strands of dough with a sweep of your hand with a large enough coil is formed in the oil.
8. Fry till crisp and drain.
9. Repeat until all dough is used.
FYI: Murukku or Muruku aka Chakli Maharastra and Chakri Gujrat is an Indian deep-fried, oily, non-sweet biscuit made with spices that are usually found in the Indian subcontinent. Murukku normally comes in a circular spiral shape. The crisp golden-brown snack is often consumed on Deepavali.