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Bread muruku is a spicy, crunchy deep fried snack from South India.
Diwali is next week and it is a tradition to prepare snacks and sweets that have a shelf life and distributed among friends and family. The theme for this week is Diwali snacks and sweets. I have two savory snacks and a sweet for the theme. First recipe is bread muruku or janthikalu.
Ingredients for Muruku
The star ingredient in muruku or chakli is rice flour with or without any other additional flour. Chakli is usually round in shape unlike a muruku though the dough is the same. In bread muruku, bread is the secondary ingredient and it blends well with rice flour. Apart from bread, the rest of the ingredients are similar to any other muruku. Little bit of carom seeds, cumin seeds, chili powder, salt and some sesame seeds. This saggu biyyam or sago muruku is with different flours in addition to rice flour.
Muruku press is used to prepare different shapes of muruku. A soft muruku dough is pressed through a muruku press directly into hot oil to deep fry. These are crunchy, spicy and great for snacking with tea or after school. Also a great snack for lunch boxes.
Bread Muruku Recipe
Bread muruku is a savory, crunchy South Indian deep fried snack prepared with rice flour and fresh bread crumbs.
- 2 cup Rice Flour
- 2 cup fresh Bread Crumbs or crumbs from 6 slices of bread, edges trimmed
- 2 tsp Chili Powder adjust to taste
- ¾ tsp Salt adjust to taste
- ½ tsp Carom Seeds ~ Ajwain crushed between palms
- 1 tsp Cumin Seeds
- 1 tbsp melted Unsalted Butter or Ghee, I used ghee
- ¼ cup or 4 tbsp Sesame Seeds washed and drained
- 1 cup Water more as needed. You will need a little over a cup of water
- Oil for deep frying
Take rice flour in a big bowl.
Trim the edges of the bread, make crumbs in a food processor and add to rice flour.
Add chili powder, salt, carom seeds, cumin and mix well.
Add sesame seeds and mix well.
Pour melted butter/ghee and lightly rub into the flour.
Taste the flour mixture and adjust salt and chili powder to taste. Mixture should be bit on the salty and spicy side. When deep frying oil will absorb little bit of salt and chili from the muruku.
Add some water and make a dough. You will need a little over 1 cup of water. Dough should be soft and not too stiff. Muruku will break when pressing if the dough is stiff.
Let the dough rest for a few minutes. This is optional though.
Divide dough into 6 parts.
Heat oil in a pan for deep frying.
Grease muruku press and use a star plate.
Fill the muruku press with one part of the dough.
Press it into hot oil in circular motion.
Fry muruku on medium - medium high flame until fried. Flip and let fry until golden brown.
Remove from oil, drain on paper towel.
Repeat the above with rest of the dough.
When murukulu (plural) are completely cool, store in an airtight container. These stay good for at least 2 weeks in the pantry.
- Bread - I made crumbs in a food processor, pulsed for few seconds. Alternative is to soak bread in water, squeeze water and add it to rice flour. Mix well to blend both the ingredients and follow rest of the recipe.
- Water - Dough should be soft else muruku will break when pressing, meaning you will get small pieces of muruku instead of long strand.