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Bread muruku is a deep fried snack from South Indian prepared with rice flour and fresh bread crumbs
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Bread Muruku

Bread muruku is a savory, crunchy South Indian deep fried snack prepared with rice flour and fresh bread crumbs.
Course Snack
Cuisine South Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 cups
Calories
Author Usha Rao

Equipment

  • Muruku Press

Ingredients

  • 2 cup Rice Flour
  • 2 cup fresh Bread Crumbs or crumbs from 6 slices of bread, edges trimmed
  • 2 teaspoon Chili Powder adjust to taste
  • ¾ teaspoon Salt adjust to taste
  • ½ teaspoon Carom Seeds ~ Ajwain crushed between palms
  • 1 teaspoon Cumin Seeds
  • 1 tablespoon melted Unsalted Butter or Ghee, I used ghee
  • ¼ cup or 4 tablespoon 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

Instructions

  • 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.

Notes

  • 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.