Cashew Murukku | Mundhiri Murukku | Kaju Chakli | Crispy Cashew Snack

CASHEW MURUKKU (33)

Cashew Murukku/ Mundhiri Murukku is a delicious crispy snack made with rice flour dough and ground cashew and deep fried in oil.  It can be made on festivals instead of regular murukku or can be served as tea time snack. This recipe uses simple ingredients and can be made within 30 minutes. Come, let’s see how to make this perfect recipe at home with easy method and step by step pictures.

Author: PRIYA SRINIVAS

Category: Vegan

Cuisine: Indian

Preparation time:  10 minutes

Cooking time: 20 minutes

Serves: 6

Ingredients:

  1. Oil- for deep frying

For the dough:

  1. Rice flour- 1 cup
  2. Cashews- 15
  3. Salt- as required
  4. Sesame seeds- 1 tsp
  5. Melted ghee- 1 tbsp
  6. Asafoetida- 1/4 tsp
  7. Water- as required for making the dough

Method:

1. For cashew paste: Add cashew and 1/4 cup water into a blender and grind into smooth fine mixture.

2. For the dough: Take rice flour, salt, sesame seeds, ghee and asafoetida in a large bowl and mix well with your fingers to combine the ghee with flour. Add the ground cashew little by little through a strainer (to filter any cashew pieces if present) and mix well to make a soft non sticky dough as shown. Add little water if necessary.

3. Heat enough oil in a kadai in medium flame. Meanwhile grease the inner sides of murukku press and add the star plate into it. Fill the Murukku achu (Murukku Press) with the prepared dough and close it with top lid.

4. Take ten small parchment papers and grease with oil. Gently press the dough in circular motion to form small murukku shapes on the parchment papers.

5. When the oil is hot, add a small portion of dough to check, if the dough rises and doesn’t turn dark, the oil is ready. Now slowly invert/slide the parchment paper to drop the murukku into the oil. Keep the flame in medium low. Add only 6 to 8 small murukku for even frying.

6. When the bubbles reduce, gently flip the murukku and cook on the other side as well.

7. When the bubbles disappear and the murukku are golden, remove from oil and place on absorbent paper towel. Cool down completely and store in air tight container. Serve as tea time snack or make during festivals. Delicious and crispy cashew murukku is ready to eat.

CASHEW MURUKKU (36)

CASHEW MURUKKU (42)

I made Cashew Murukku for Diwali. It was an instant hit!

CASHEW MURUKKU (29)

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