Garlic Murukku is a flavourful savoury snack made by adding crushed garlic in the regular making of murukku. It has strong garlic flavour with mild spice and crunchy texture. This murukku is little bit different from usual one because garlic gives great taste and nice aroma while frying. It also cooks fast and easy to make once dough is ready.
It is often made during festivals or just for family snacks. The mix of rice flour, besan and garlic makes snack crunchy and flavourful. It's simple to make at home and tastes very good with tea or coffee. This is also good to make in small batch when you want quick snacks.
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About Garlic Murukku
Garlic Murukku is a variation of traditional South Indian murukku where garlic paste is added in the dough. It is usually made with rice flour and shaped using murukku press before deep frying. In this, garlic gives extra flavour which makes this snack more tasty.
This murukku recipe has crisp and light texture. Also rice flour gives crunchy structure while besan adds little softness inside. Butter helps in giving good texture and also makes murukku break easily when eating. This also helps it stay crisp longer if stored in airtight box.
This murukku is perfect for tea time or even during festival seasons when you want to try something bit different from the usual ones. You can add extra chilli if they like more spicy version. The best part is it comes together quickly with just basic ingredients, no grinding or soaking needed. It smells very nice while frying and makes kitchen feel special.
I usually make this murukku during weekends at home. Garlic flavour makes it little different from regular murukku and everyone at home enjoy eating it. Sometimes I make this in small batch just for quick snack during the week.
Garlic Murukku Ingredients
- Rice Flour - I used homemade rice flour for base of murukku. This helps make the murukku crispy and light. If you skip it, the murukku may become bit chewy.
- Besan Flour - I added along with rice flour. It gives little softness and balance the crunchiness.
- Garlic - I used crushed garlic for strong flavour and aroma to murukku.
- Red Chilli - I used for mild heat and little color. Add more if you like more spicy murukku.
- Butter - It helps murukku stay crisp and light. Also helps dough press easily through mould.
- White Sesame Seeds - It adds small nutty crunch and flavor.
- Oil - I used for deep frying until murukku turns golden and crisp. You can use refined oil or groundnut oil.
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How to make Garlic Murukku Step by Step
1.Soak garlic and red chillies in little hot water for 15 minutes. Then transfer to mixer jar and grind it to a smooth paste, Set aside.
2.In a mixing bowl, add rice flour, then add besan flour, garlic paste, butter and salt.
3.Add sesame seeds. First mix this well.
4.Now add water little by little to form a smooth nonsticky dough like this.
5.I used star mould. Grease the murukku mould with oil, fill the dough till ¾th of the mould. Start pressing in a ladle.You can keep 2 ladles and press.
6.Heat oil , flip the ladle so that the murukku falls into the preheated oil.Deep fry till golden brown or until the shh sound stops. Drain in tissue paper. Likewise repeat to finish the dough.
Cool down completely then store in a clean container.
Expert Tips
- Garlic paste - I soak garlic and chilli in warm water before grinding. This helps to grind smooth paste easily.
- Dough texture - I knead the dough to be soft and smooth but not sticky. If too tight, murukku may turn hard and also hard to press.
- Pressing murukku - I grease mould lightly with oil so dough presses easily. You can also press on ladle before frying.
- Oil heat - I keep the oil in medium hot before dropping murukku. Too hot oil will brown outside fast.
- Fry well - I fry until bubbling sound in oil reduces. This means murukku is cooked and become crisp.
Serving and Storage
Serve this as crunchy snack with tea or coffee. Also works as part of festive snack platter at home. Store the leftovers in clean airtight box. It stays crisp for several days if stored properly.
FAQS
1.Can I skip garlic?
Yes, you can skip garlic if you want plain murukku. Recipe will still work but flavor will be little different.
2.Can I make this murukku more spicy?
Yes, add extra red chilli or little chilli powder. It will give stronger spicy taste.
3.Why did my murukku become hard?
If dough is too tight murukku may turn hard. Adding little water helps make dough softer.
4.Can I use store bought rice flour?
Yes, good quality store bought rice flour works. Idiyappam flour can also be used.
5.How do I know murukku is cooked?
When bubbling sound in oil reduces and murukku turns golden, it is ready. Remove and drain on tissue paper.
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📖 Recipe Card
Garlic Murukku Recipe | Poondu Murukku Recipe
Ingredients
- 1 and ¼ cup homemade rice flour / idiyappam flour
- ¼ cup besan flour
- 5 big garlic pearls
- 1 no red chilli
- 1 tablespoon butter
- 1 teaspoon white sesame seeds
- salt to taste
- oil to deep fry
- water as needed
Instructions
- Soak garlic and red chillies in little hot water for 15mins.
- Then transfer to mixer jar and grind it to a smooth paste. Set aside.
- In a mixing bowl, add rice flour, then add besan flour, garlic paste, butter and salt.
- Add sesame seeds. Mix well.
- Now add water little by little to form a smooth non sticky dough.
- I used star mould. Grease the murukku mould with oil, fill the dough till ¾th of the mould. Start pressing in a ladle. You can keep 2 ladles and press.
- Heat oil , flip the ladle so that the murukku falls into the preheated oil. Deep fry till golden brown or until the shh sound stops. Drain in tissue paper. Likewise repeat to finish the dough.
- Enjoy Garlic Murukku!
Notes
- Garlic paste - I soak garlic and chilli in warm water before grinding. This helps to grind smooth paste easily.
- Dough texture - I knead the dough to be soft and smooth but not sticky. If too tight, murukku may turn hard and also hard to press.
- Pressing murukku - I grease mould lightly with oil so dough presses easily. You can also press on ladle before frying.
- Oil heat - I keep the oil in medium hot before dropping murukku. Too hot oil will brown outside fast.
- Fry well - I fry until bubbling sound in oil reduces. This means murukku is cooked and become crisp.
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