Crispy and Spicy Murukku

Ingredients

• 1 cup roasted chana dal flour
• ½ cup steamed wheat flour (Atta)
• 1 teaspoon cumin seeds
• 2-4 dried red chilies
• 1 teaspoon ajwain (Omam/Carom seeds) powder
• 2 teaspoons margarine or olive oil
• ½ cup water
• Salt, to taste
• Oil for frying
• Murukku press (mould)

Instructions

1. Soak the ajwain powder in ⅛ cup of water for 30 minutes to release its flavors.

2. In a mixing bowl, combine 1 cup of roasted chana dal flour and ½ cup of steamed Atta flour. Mix well.

3. Grind cumin seeds and dried red chilies into a fine powder. Add this to the flour mixture.Filter the soaked ajwain water and gradually add it to the flour mixture.Add salt and margarine (or olive oil) to the flour mixture. Mix everything thoroughly.
   Gradually add water to the mixture and knead until you get a soft, non-sticky dough. The dough should have a similar consistency to string hopper dough.

4. Insert a clove-shaped disc into the murukku press. Take a small portion of the dough, and gently press it through the mould to form coil-shaped murukkus.
   Tip: If the dough feels hard to press, add a little more water to soften it.

5. Heat enough oil in a pan over medium heat for frying.

6. Once the oil is hot, carefully transfer the pressed murukku into the oil. Fry until both sides turn a light golden brown.

7. Remove the fried murukku from the pan and place them on a paper towel to drain excess oil.

8. Once cooled, store the murukku in an airtight container. Enjoy them as a crispy, spicy snack anytime!

Making murukku at home is easier than you think, and the result is a flavorful, crunchy treat perfect for festive occasions or tea-time snacks. With a blend of spices and the richness of ajwain, this traditional snack is sure to impress. Serve them fresh and enjoy the irresistible crunch!