Easy Butter Murukku Recipe with Chickpea Flour Recipe

If you’re on the hunt for a delightful, crunchy snack that’s both comforting and easy to make, then you’re in for a treat. This Easy Butter Murukku Recipe with Chickpea Flour Recipe is one of my all-time favorites, especially when I want something crispy and buttery without too much fuss. It’s a fantastic snack to enjoy with your afternoon chai or as a party appetizer that your friends will keep requesting again and again.

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Ingredients You’ll Need

Choosing the right ingredients here makes all the difference. The mix of rice flour and chickpea flour gives you that perfect crunch and a slightly nutty flavor, while the butter adds a luxurious taste and texture that’s hard to beat. I always recommend using fresh spices for that extra aroma punch.

• Rice flour: This is the key for crispiness, so try to use finely ground rice flour for the best results.
• Besan (Chickpea flour): Adds nuttiness and structure; make sure it’s fresh for a clean flavor.
• Softened butter: Use unsalted or adjust salt accordingly; butter makes the snack melt in your mouth.
• Cumin seeds: Toast them lightly if you want a deeper, earthy aroma.
• Hing (Asafoetida): Just a pinch works wonders to enhance flavor and aid digestion.
• Salt: Add cautiously, especially if your butter is salted already.
• Water: A few tablespoons to bring everything together into a pliable dough.

Variations

I love experimenting with this Easy Butter Murukku Recipe with Chickpea Flour Recipe, and you’ll enjoy how easy it is to switch things up based on your mood or what you have on hand. Don’t hesitate to make it your own!

• Spice It Up: I’ve added chili powder or black pepper to my dough for a spicy kick, and it’s fantastic with tea on chilly evenings.
• Seed Mix: Sometimes, I replace cumin seeds with ajwain (carom seeds) for a slightly different flavor profile that my family also loves.
• Gluten-Free Friendly: This recipe is naturally gluten-free thanks to rice and chickpea flour, perfect for friends with dietary restrictions.
• Butter Substitutes: If you prefer, you can use ghee instead of butter for a richer aroma—I’ve done this for special occasions.

How to Make Easy Butter Murukku Recipe with Chickpea Flour Recipe

Step 1: Prepare the Dough

Start by mixing the rice flour and besan in a large bowl. Add softened butter and rub it into the flours with your fingers until the mixture looks a bit crumbly but well blended. Then, sprinkle in cumin seeds, hing, and salt. Gradually pour in water, starting with about 4 tablespoons, and knead gently to form a smooth, pliable dough. Don’t add too much water at once; you want a dough that’s firm enough to hold its shape but soft enough to press through your murukku maker.

Step 2: Shape the Murukkus

Transfer the dough into a murukku press fitted with the star-shaped nozzle. If you don’t have a murukku press, a sturdy piping bag with a star tip or even a plastic bag with a snipped corner works in a pinch. Press spirals or coils of dough onto parchment or an oiled plate to get ready for frying. Keep the shapes uniform so they cook evenly—it’s a little meditative, and I find shaping relaxing.

Step 3: Fry Until Golden and Crisp

Heat enough oil in a deep pan over medium heat—test by dropping a small dough piece; it should sizzle and rise to the top immediately. Fry the murukkus in batches, flipping gently, until they are golden brown and crisp. This usually takes about 3–4 minutes per batch. Remove with a slotted spoon and drain on paper towels. Be careful not to overcook; murukku crisps up as it cools, so a light golden color is perfect.

Step 4: Cool and Store

Let the murukkus cool completely before storing to keep that crunch locked in. I like to keep mine in an airtight container on the counter for up to a week, though they rarely last that long in my house!

How to Serve Easy Butter Murukku Recipe with Chickpea Flour Recipe

Garnishes

I personally enjoy these murukkus plain because the buttery, spiced flavor stands beautifully on its own. However, for a festive touch, sprinkling a little chaat masala or garam masala on top right after frying can add a wonderful zing that my family loves.

Side Dishes

While murukku is fantastic solo, it pairs amazingly with a cup of steaming masala chai, coconut chutney, or even a fresh carrot and cucumber salad for a bit of crunch and freshness to balance the snack’s richness.

Creative Ways to Present

For special occasions, I like to arrange murukku in small decorative baskets lined with banana leaves or colorful napkins. You can also serve them in small cones made from parchment paper for a casual party vibe—people love snacking straight from the cone!

Make Ahead and Storage

Storing Leftovers

Store your cooled murukkus in an airtight container at room temperature. I find they stay fresh and crunchy for up to a week. Just make sure the container is sealed tightly to avoid moisture getting in.

Freezing

Freezing isn’t my go-to for murukku because they tend to lose their texture when thawed. If you do freeze them, be sure to cool completely and pack in an airtight, freezer-safe container. Reheat in a hot skillet to regain some crispness.

Reheating

To refresh murukku, I gently warm them on a dry pan over low heat for a couple of minutes. This brings back the crunch and toasty flavor without drying them out as a microwave might.

FAQs

Final Thoughts

This Easy Butter Murukku Recipe with Chickpea Flour Recipe has been a game changer for me—not only because it’s quick and easy but because it feels like a warm hug from home every time I bite into it. Whether you’re a seasoned pro or new to South Indian snacks, give this recipe a try. I promise, once you taste that buttery crunch with just the right hint of spice, it’ll become a snack you want to keep in your repertoire to share with family and friends over and over again.

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