Badam Murukku Recipe (Almond Murukku)

Badam Murukku is a crispy savory snack made by adding badam paste in regular murukku dough. This recipe has mild nutty flavor and rich taste because of badam added in it. It is little different from the usual murukku as it gives a nutty flavour of almonds along with crisp texture outside. 

This recipe is just made during festive times or when preparing homemade snacks. It is simple to make and does not take much time once dough is ready. The badam gives good taste and also makes the murukku feel little special. You can keep this recipe simple and still get good crunchy snack.

Jump to:

• About Badam Murukku
• Badam Murukku Ingredients
• Similar Recipes
• How to make Badam Murukku Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Badam Murukku

Badam Murukku is a variation of the regular murukku where badam paste is added while making the dough. Normally murukku is made with rice flour and few basic ingredients. In this recipe soaked badam is grind and mixed with the flour which gives different flavour and texture.

The texture of this murukku turns crisp outside and little soft inside. Rice flour gives the base and helps the murukku hold the shape while frying. Badam adds mild nutty taste and also gives slight richness to the snack. Sesame seeds gives small crunch and adds extra flavor.

There are few variations you can try in this recipe. You can add little chilli powder if you want slightly spicy taste. Some people also add jeera instead of sesame seeds. You can also adjust the amount of badam based on your taste. The flavour comes more rich compared to plain murukku.

I usually make Badam Murukku during festive time when making snacks at home. It is easy to prepare and everyone at home like this version because of the mild nutty flavour.

Badam Murukku Ingredients

• Rice Flour - I used riceflour for murukku dough for frying and holds the shape well. You can use homemade or store bought rice flour.
• Badam - I used badam paste for nutty flavor and slight richness to the murukku. You can adjust the quantity as per taste.
• Sesame Seeds - I added sesame seeds for small crunch and flavour.
• Oil - I added little hot oil into the dough and for deep frying. It helps make the murukku crisp and also makes dough easy to press. 
• Butter - I used for better texture in the dough. It help murukku become light and crisp. You can replace with hot oil if needed.

Similar Recipes

• Thenkuzhal murukku
• Butter Murukku
• Pottukadalai Murukku
• Potato Murukku
• Rava Murukku

How to make Badam Murukku Step by Step

1. In a mixing bowl add rice flour, add salt sesame seeds. Add butter.

2. Soak badam in hot water. Peel off the skin, transfer to mixer jar with little water and grind to a smooth paste.

3.Add badam paste to the mixing bowl

4. Add hot oil. Mix well with your finger tips for even mixing.

5. Add water little by little to a form a smooth non sticky dough.

6. Fill the murukku press with the dough.Press to form murukku shape on a laddle.Heat oil, flip the laddle and tap for the murukku to fall into the oil. Likewise make 2-3 murukkus at a time.

7.Fry till the 'shh' sound stops or until golden brown. Drain in tissue paper. Likewise finish off the dough. Cool down the murukku completely then store in airtight container.

Store and serve!

Expert Tips

• Badam paste - I usually soak the badam in hot water and peel the skin before grinding. This give smooth paste and better texture.
• Dough consistency - I keep the dough soft and not too tight. If the dough becomes hard, murukku may break while pressing.
• Pressing murukku - I grease the mould little before filling the dough. This help the murukku come out easily in shape.
• Oil heat - I fry the murukku in medium hot oil so it cook evenly. Too hot oil may brown fast on outside.
• Frying - I fry till the sound reduces in oil and it turns golden. This show the murukku is cooked and crisp.

Serving and Storage

Serve Badam Murukku with tea or coffee as crunchy snack. This also goes well as part of festive snack platter when homemade snacks are prepared. After cooling completely store the murukku in airtight container. It stays crisp for several days.

FAQS

1. Can I use badam powder instead of paste?

Yes you can use badam powder but paste gives better texture and flavour.

2. Why is my murukku breaking?

It happen when the dough becomes little dry or tight, just add small amount of water or coconut milk and mix again.

3. Can I make it spicy?

Yes you can add little chilli powder or pepper. It will give slight spicy taste.

4. Can I skip sesame seeds?

Yes you can skip or replace with jeera. It still taste good.

5. Can I store badam murukku?

You can store in airtight container for few days. 

If you have any more questions about this Badam Murukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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