Course: Chinese New Year, Hari Raya Cookies, Snack
Cuisine: Indian
Prep Time: 15 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 30 minutesminutes
Servings: 35murukku (depends on the size)
Calories: 34kcal
Author: Marvellina
Learn how to make this popular Indian savory crunchy snack with a twist of flavor by adding salted egg yolks and curry leaves. They are absolutely delicious!
Mix all the dry ingredients in a large mixing bowl and set aside
Mash the cooked salted egg yolks until smooth. You can keep the white parts in the fridge for other use (they are great with scrambled eggs or fried rice when you chop them up finely)
Melt the butter in a skillet over medium heat. Add the mashed salted egg yolks and cook until they are foamy and fragrant, about 2-3 minutes. Add the finely chopped curry leaves and cook for another minute. Turn off the heat and let it cool down
Add the salted egg yolk mixture to the flour mixture. Add the water and stir to combine into a thick, sticky, but spreadable wet and pasty dough. The consistency should be not too thick that you'll have a hard time pressing the batter out through the mold. You need to be able to continuously press the batter out through the mold but make sure it's not too runny
Fill the murukku press about 3/4 full. Don't fill it up all the way to the top as it makes it harder to press it out. Do a test by pressing the dough out to check the consistency of the dough. If it's too thick, get the dough out and add a bit of water, teaspoon by teaspoon if necessary
You should be able to press the dough out fairly easily with a bit of resistance, but you shouldn't have to strain to the point that it hurts your hands trying to press the dough. If that happens, your dough is too stiff
Cooking:
Preheat about 2 inches height of oil. When you put a skewer in, there should be bubbles around it. The oil is ready. Keep the heat at medium
Gently and steadily press the dough out and move the mold in a circular manner while pressing, about two rounds and then stop. Fry about 2-3 pieces at a time until they are golden brown. Keep a watch on them as they may brown too quickly sometimes. Adjust the heat if needed
Remove from the oil to an absorbent paper towel. Repeat with the rest of the dough
Storing:
Let the fried murukku cools down completely and then store in an air-tight container. They stay crispy for weeks as long as they are not exposed to humidity