December 25, 2008
December 8, 2008
Ghee Murukku / Chakkli
All Purpose Flour / Maida – 2 cups
Cumin seeds – 1 tsp
Ghee – 4 tbsp
Salt – to taste
Oil – for Deep frying
Take a white clean cloth and put the flour in it and tie it. Steam this in either Idli or pressure cooker for 20 -25 minutes. Take it out and let it cool. Untie the knot and put the flour in a plate and crumble it. Sieve the flour well without any lumps.
In a vessel mix the flour, cumin seeds, salt and melted ghee and by adding water knead it into dough. Cover the dough with a damp cloth. Take a large ball from the dough and with the help of murukku acchu with the star plate in place squeeze the dough into round shapes on a greased plastic sheet or a plantain leaf.
Heat the oil in a kadai. When hot reduce the flame to low. Now put the squeezed murukkus by one or two at a time in the oil and fry them till they are done. This must be done over a low flame to maintain the color and the crispiness.
The murukus are ready. Store them in an air tight container and enjoy to your heart’s content.