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Wheat Flour Murukku Recipe

Wheat Flour Murukku is a crispy and flavorful South Indian snack made using whole wheat flour. It's a wholesome variation of the classic murukku and a great alternative if you're looking for something healthier without giving up on taste. The recipe is crunchy, light, and perfectly spiced, making it a perfect tea-time snack or festive treat. Learn to make easy and tasty wheat flour murukku with the help of step by step pictures.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings20 Murukku
AuthorSharmilee J

Ingredients

  • 1 cup wheat flour
  • ½ teaspoon chilli powder
  • ½ teaspoon white sesame seeds
  • ½ teaspoon butter at room temperature
  • ⅛ teaspoon hing
  • salt to taste
  • oil to deep fry
  • water as required

Instructions

  • Measure wheat flour and transfer the flour to a clean white cloth. Bring the ends and tie a knot so that no moisture goes inside.
  • Steam cook for at least 20 minutes. I used my idli steamer with water underneath, and placed the bag on my idiyappam plate as shown. Keep covered with a lid and steam cook.
  • After 20 minutes, let it cool down a bit. Once its warm enough to handle open the bag. Break the lumps with a spoon.
  • Now sieve it, discard the coarse mixture.
  • Now take the flour in a mixing bowl along with red chili powder, butter, hing, sesame seeds and required salt. Mix it well with your hands first.
  • Now add water little by little to form a smooth non sticky dough as shown. You can see how clean it has come together as its non sticky.
  • Take your murukku press and grease it well. I used my star press mould.
  • Fill your murukku press with the dough and start pressing into murukkus. I pressed it in 2 ladles and flipped it in oil. You can even press it directly into oil.
  • Deep fry till golden browned. Drain in tissue paper.
  • Repeat the process until the entire dough finishes.
  • Cool down & then store Wheat Flour Murukku in an airtight container.

Notes

  • Steaming – Steam the wheat flour in a clean cloth. This makes it soft and easy to work with, and helps remove lumps for a smooth dough.
  • Sieving – After steaming let it cool down. Once cooled, break any lumps and sieve the flour. This gives a fine, soft texture for the recipe.
  • Dough Texture – The dough should be soft and non-sticky. Too dry dough may break and too wet won’t hold shape. Add water little by little to get the right consistency.
  • Murukku Press – Grease the murukku press well to prevent sticking. Use a star-shaped plate for the classic look and press gently for neat shapes.
  • Frying – Fry in medium heat. Keep the oil at the right temperature for crisp, even cooking.
  • Variations – You can try adding cumin seeds instead of sesame for a variation and new flavor. Black sesame seeds give a bolder taste. You can adjust spices to suit your preference.
Nutrition Facts
Wheat Flour Murukku Recipe
Amount Per Serving (100 g)
Calories 123 Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Saturated Fat 0.02g0%
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.02g
Cholesterol 0.01mg0%
Sodium 1mg0%
Potassium 8mg0%
Carbohydrates 5g2%
Fiber 0.2g1%
Sugar 0.03g0%
Protein 1g2%
Vitamin A 15IU0%
Vitamin C 0.003mg0%
Calcium 2mg0%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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