Murukku (Chakli)

Ingredients:

1 cup rice flour
1/2 cup gram/besan/chickpeas flour
1/2 tbsp ajwain/carom seeds
1/2 tbsp toasted white sesame seeds
3/4 tsp red chili powder
1/2 tsp garlic powder
1/2 tsp salt
27 g (1 3/4 tbsp) melted butter
50 mL lukewarm water
enough oil for deep-frying

Method:

In a large bowl, mix together flours, ajwain seed, sesame seed, red chili powder, garlic powder and salt.

Add-in butter and mix well.

Gradually pour-in water and knead well till soft-wet dough.

Take enough dough and fill into murukku mold (I use thick dry cotton clothes with small hole...God...really hard-works while waiting for my murukku mold to arrive from India :P) .

Press the murukku presser and shape the murukku dough circularly onto individual parchment papers/banana leaves/paper napkins.

Heat oil in a wok or deep pan, carefully slide murukku doughs into hot oil.

Fry both sides on medium high heat till crisp and golden brown (turns the murukku doughs occasionally for even frying).

Filter up murukku from oil and drain on paper towel.

Let cool completely before store into air-tight container.