Muruku

Thank you for sharing!

Last Updated on December 14, 2020 by Chef Mireille





Blogging Marathon #23
Theme: Traditional Indian Foods

I purchased a muruku press several years ago and by choosing this theme for this week’s Blogging Marathon, it finally forced me to use it for the very first time. Through the years, I somehow lost the instructions for operating the muruku press, so after ten minutes screwing and unscrewing the various parts, I thought I had figured it out, but after several attempts, it just wasn’t working for me.  I decided a good alternative would be a cookie press.  Some of the shaped plates are different, but I think texture and taste is more important than shape, so my muruku are not in the traditional shape, but I am sure the flavor is just the same!

Muruku Press Plates

Cookie Press Plates

This is a great lesson learned on how when trying to cook global foods, look for alternatives that might be right under your nose.  Don’t just give up and say you won’t be able to make it because you don’t have the identical tool.  Many times the same type of instrument is available by another name in another country.

There are many variations of muruku using different flours or grains as a base, combined with different spices.  For my very first muruku attempt, I searched for a simple recipe and found this one.  With a few minor adaptations, I made & tasted delicious, crispy muruku for the first time and I love them!

Muruku

(click here for printable recipe)
Ingredients:
1 cup rice flour plus 1 tablespoon
1/4 cup chickpea flour/besan
2 tablespoons oil
2 teaspoons ground cumin
1 tablespoon sesame seeds
1/2 cup water
1 teaspoon salt

Mix all of the ingredients with water to make a very soft dough.
Attach one of the plates to the muruku or cookie press.  Put dough inside the press.
Press out desired shapes and place on parchment paper.
Heat enough oil for deep frying to 350 F.
Using a spatula, transfer the muruku on the parchment paper and drop into the hot oil and fry for a few minutes, until golden and crispy.

Remove to paper towels, to drain the oil and serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#23

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Pari Cash

    hi dear, sometime i have same feeling that i can't make some perticular dish as i don't have the right tool. but you a inspiration and guide to encourage me to try those recipes. now i will try murruku, but i don't have cookie or murukku press. hehehheh

  2. Srivalli

    Yes I remember another friend who used cookie press when I had challenged a muruku, very innovative..:)..and I am so glad you finally got yourself to make it..

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