Muruku (Chakli)

An Indian snack, which is one of my favourites.  I have a few muruku recipes in my old recipe book and the following recipe is one of them.  This muruku dough consists of rice flour, urad dhal flour and cumin seeds, etc.  In order to fill up a medium-size bottle, I doubled the recipe.  Luckily, I did that because our younger son loves them to bits.  He even "tapau" them in his tupperware in order that he can snack on them during school recess time.

Ingredients:
200 g rice flour
50 g urud dhal flour (black gram)
1 1/2 tsp salt
1 1/2 tsp cumin seeds (jeera)
1/4 tsp hing (asafoetida)
3 tbsp cooking oil
about 200 ml water
oil for deep-frying

Method:
In a mixing bowl, mix all dry ingredients together.

In a small saucepan, heat cooking oil until smoky.  Add to dry ingredients.  Then, add water a little at a time and knead until a soft dough is achieved.  Take a portion of dough and form it into a cylindrical shape.  Then, insert dough into the muruku maker.

Press out round shapes onto a piece of baking paper as shown.  If you do not have a muruku maker, you can use your "Sawa" biscuit presser and take the star mould. Do not worry when the dough breaks off whilst you are pressing.  Just carry on pressing until the required shape is formed.  Then, just move the "out of shape" dough into place.  Note:  I also pressed the dough directly into the hot oil without forming them into rounds.

In a wok, heat enough oil for deep-frying over medium heat.  By using a flat ladle, remove pressed muruku from baking paper and transfer to wok.  Deep-fry over medium heat for about 7 to 8 minutes. Fry 3 to 4 murukus at a time.  Once done, remove to a tray which is lined with kitchen paper.

Leave murukus to cool down completely before storing them in airtight containers.

Bon Appetit!

Prawn Vadai

One of my favourite indian snack which is best eaten with fresh green chillies.  Today, I used urid dhal flour instead of soaked urid dhal and the texture turned out to be soft due to the addition of bicarbonate of soda.

Ingredients (yields about 25 pieces):
130 g urid dhal flour
260 g plain flour
1 tsp (heaped) bicarbonate of soda
1 big onion, to be peeled and finely diced
a handful curry leaves, to be finely sliced
1 or 2 fresh green chillies, to be finely diced (optional)
about 500 ml water
salt to taste

25 medium-sized fresh prawns (with shells), to be cleaned and pat dry
cooking oil for deep-frying

Method:
In a bowl, add all dry ingredients.  Add water a little at a time and mix thoroughly. Season with salt to taste.  The consistency should not be too thin or too thick. Leave aside for about 5 to 6 hours.

Heat enough oil for deep-frying in a wok.  Take a tablespoon of dough and place a piece of prawn on top.  By using another tablespoon, shift the dough into the hot oil. Deep-fry until golden brown on all sides.

Remove to a tray lined with kitchen paper.

Serve hot or cold with fresh green chillies.

Bon Appetit!

Samosa

Samosas are deep-fried or baked pastries which contain a savoury filling i.e. potatoes, onions, green peas, minced meat, etc.  These appetizers or snack have a distinct triangular shape and may also be served with chutney.

Pastry Ingredients:
500 g plain flour, to be sieved
2 tbsp oil
salt to taste
180 ml lukewarm water or enough water to form a stiff dough

Filling Ingredients:
750 g boiled potatoes, to be peeled and diced
3 medium-size green chillies, to be seeded and finely chopped
100 g frozen green peas (optional)

3 tbsp cooking oil
2 tsp cumin seeds
4 tsp coriander powder
2 tsp garam masala powder
4 tsp amcur powder (dried mango powder)
1 tsp chilli powder or to taste
salt & pepper to taste

oil for deep frying

Method:
In a mixing bowl, add flour, salt and oil.  Then, add lukewarm water gradually and knead by hand or hand mixer for about 15 minutes.  Leave aside for about 30 minutes.

In a pot, heat oil on medium heat.  Add cumin seeds and stir-fry until they start to pop.  Add frozen green peas (if using) and chopped green chillies.  Stir-fry for about a minute.  Then, add coriander powder and garam masala powder.  Stir well before adding the diced potatoes.  Lastly, add in amcur powder and stir well.  Season to taste with salt, pepper and chilli powder.  Leave aside to cool.

Knead dough again for a few minutes.  Roll out dough to a thickness of 4 mm and cut out circles by using a 10 cm round cutter.  Roll the cut-out circle dough into a larger and thinner circle.  Divide circle into half.  Take one half of dough in hand and brush a little water along the sides.  Shape dough into a cone by overlapping the cut sides together.  Hold the dough cone as if you are holding an ice cream cone with the overlapping seam facing you.  Fill cone with about 2 tbsps filling and push the filling lightly.  Fold the nearest dough flap over filling away from you.  Then, bring the other dough flap over to seal to form a triangle.  Arrange on a baking tray and repeat procedure until all dough and filling are used up.

Note:  Do not dust the worktop with flour before rolling or knead more flour into the dough.

Heat oil in a wok over medium heat.  Do ensure that the oil is not too hot.  Deep-fry the samosas until golden brown.  Remove to a tray which is lined with kitchen paper.

Bon Appetit!