Muchore/Musarlu ~ Chakli Varieties

Wishing you all readers a very happy deepavali

Rice Flour - 1 cup
Roasted Chickpea Flour - 1/4 cup (hurgadle hittu)
Salt - as required
Ghee (or oil)+Shortening(dalda) - 2tbsp
Water - 1+1/4 cup (depending on the type of rice flour)
Oil for frying
Pre-Notes :
1. Adding Shortening enabled me to store these chaklis in a very humid environment with less difficulty.
2. You can use butter/Ghee or oil without shortening
1. Bring water to boil with salt added to it.
2. Powder roasted chickpeas (hurgadle) and keep it near
3. When water starts boiling, add rice flour and mix. Switch off the stove.
4. Add chickpeaflour, ghee and mix all the ingredients. Knead the mixture and keep it aside.
5. Heat oil for frying and parallelly load the well-knead dough into the 'chakli' press and make chaklis on a news paper.
6. Slide these pressed chaklis' into the hot oil and fry till crisp. At this stage oil stops making bubbling around the chaklis, this is just a hint ;).
7. Drain them over paper and store well.
Happy Deepavali again :)


virunthu unna vaanga said...

crispy n yummy chakli... we called it as Muruku...
Today - Round ups of my first event FEAST FOR YOUR GURU

Unknown said...

Nice crispy chaklis.... Looks tempting

chef and her kitchen said...

I love Musarlu,urs look perfect and I liked the star design very much

Lakshmi said...

Thank you ladies for lovely comments.

Pratibha, Your Musarlu looks equally tempting too!

Savi-Ruchi said...

Looks like everyone is busy frying & frying for Deepavali. Happy Deepavali to you too!

Finla said...

Wish i had them. Crunching here virtually :-)

Priya Suresh said...

Am in love with ur chakli's colour, my grandma's murukkus looks exactly like yours, prefectly done.

Unknown said...

Muchore tumba chennagi kaanta ide Lakshmi, tempting.

Jiah said...

wonderful recipe.. nice and crunchy

Claire said...

send some over please. I love to eat this crunchy snack.