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    Home » Recipes » Snacks

    Easy wheat flour murukku recipe | Diwali snacks recipes

    October 29, 2013 by Raks Anand 65 Comments / Jump to Recipe

    Wheat flour murukku recipe is a crispy equally good tasting one you can try for festivals or for tea time snack.

    wheat flour murukku
    wheat flour murukku, atta murukku

    This recipe was given to me by my MIL, through a TV show. When I was telling about the  maida seedai I made during Gokulashtami, MIL said we can even make murukku same way with wheat flour.

    Jump to:
    • About Ingredients
    • Crispy snack
    • Baking
    • Precautions
    • Related posts
    • Recipe card
    • Stepwise photos

    About Ingredients

    Actually I had maida murukku (all purpose flour) in my mind to try sometime. But when I heard same way we can make murukku with wheat flour as well, I was double happy to try.

    At least the maida (all purpose flour( is replaced with wheat flour, though its deep fried. So I was waiting for Diwali time to come to try this murukku and tried with 1 cup flour today.

    It turned out perfect! The murukku was just tasting like one made with rice flour, no atta (wheat flour) smell in it.

    So you can try this too for your kids would love this and now straight on to the Diwali snack recipe. I used the store bought atta only for this.

    wheat-flour-murukku

    Crispy snack

    What is a murukku? Murukku is a crispy snack made usually with rice flour as main ingredient. Other ingredients like a lentil flour is added to it in small proportions.

    Murukku is always deep fried in traditional recipes. For optimum results, you have to follow it.

    Can we bake murukku?

    We can also bake or air fry murukku but, it tends to be slightly drier comparatively and one who is used to deep fried ones may not be finding it to be matching the taste.

    But I have actually baked murukku. You can also try this. Incorporate more oil comparatively so that it does not turn too dry.

    Baking

    1. Pre heat oven at 190 deg C for 12-15 mins or until the temperature is attained.
    2. Line a baking tray with parchment paper/ butter paper. You can use baking spray over it or grease using a brush.
    3. I skipped this step as it does not stick.
    4. Squeeze murukku over the baking sheet as much as it can hold.
    5. Bake for 17-20 mins depending on your oven make and model. Keep an eye after 10 mins as this is wheat flour and you do not want to burn it.
    6. The baking time also varies with the water you have used in the dough.
    7. Half way through turn the baking tray for even baking.
    8. Once done, cool down and store in airtight box.

    Precautions

    This murukku may burst if you do not steam it properly. The flour should not have any gluten effect.

    So make sure to steam the flour thoroughly. Steamed flour absorbs less water. If your murukku dough is same as atta dough we prepare for making roti, then you may not have steamed it properly.

    This may lead to bursting of the murukku. So please do take care to steam properly.

    Always test one murukku by frying it firstly and standing far from it to avoid hot oil splash.

    Related posts

    • Butter murukku recipe
    • Peanut murukku recipe
    • Thengai paal murukku recipe
    • Besan murukku recipe
    • Easy Atta halwa recipe

    Recipe card

    wheat flour murukku
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    Wheat flour murukku recipe

    Wheat flour murukku recipe is a crispy equally good tasting one you can try for festivals or for tea time snack.
    Course Snack
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 40 minutes
    Servings 14
    Cup measurements

    Ingredients

    • 1 cup Wheat flour - 1 cup
    • ¾ teaspoon Red chilli powder - ¾ tsp
    • 1.5 teaspoon Cumin seeds or Ajwain/ omam
    • ⅛ teaspoon Asafoetida
    • Salt - as needed
    • Oil - For deep frying
    Prevent your screen from going dark

    Instructions

    • Steam cook atta (wheat flour) in a clean white cloth, tied into a bag.
    • You can use your idli pot and place this bag over the idli plate.
    • I used my bamboo mesh too over the plate. I insist to use some trivet kind of stand to make sure the water condensed while steaming does not affect the texture of wheat flour.
    • You can use pressure cooker also for steaming. Keep the bag in a container and cover and cook without pressure value (pressure regulator). Steam cook for 15 mins to 20 mins.
    • Untie and when it is warm enough to handle, break it roughly.
    • Sieve it and use ur hands to break, if there is any small lumps. I used the clover shaped hole plate for this murukku. Its your choice to choose.
    • Heat oil in kadai meanwhile you prepare the dough.
    • Add red chilli powder, asafoetida, salt and cumin seeds.
    • Add a teaspoon of hot oil too. Make dough with water. It should be a stiff yet smooth and non sticky dough.
    • Press into coil shape or what ever comfortable shape you prefer. I opted for this coil shape murukku.
    • Please refer the video for guidance in the bottom of the post. I pressed in a plastic cutting board and used dosa spatula to take it and transfer to oil.
    • Deep fry in hot oil, cook  both sides until the shh… sound and bubbles reduces.
    • Until crisp and golden brown. Never let oil fume at any point, regulate the heat now and then to ensure even cooking of the murukku.
    • You can press the next batch of murukku while a batch is getting cooked. Drain in paper towel.

    Video

    Notes

    • Steam cook properly, don't let water enter the bag of flour. The flour after steaming will not have any moisture at all. And the dough will be non sticky without any elastic feel atta usually gives.
    • You can replace red chilli powder with black pepper powder too.
    • Do not drop the murukku when the oil is not hot enough, otherwise it will drink oil. Also do not cook in too low flame as well. Keep regulating the heat for optimum temperature.
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    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Stepwise photos

    1. Steam cook atta (wheat flour) in a clean white cloth, tied into a bag.
    2. You can use your idli pot and place this bag over the idli plate.
    3. I used my bamboo mesh too over the plate. I insist to use some trivet kind of stand to make sure the water condensed while steaming does not affect the texture of wheat flour.
    4. You can use pressure cooker also for steaming. Keep the bag in a container and cover and cook without pressure value (pressure regulator). Steam cook for 15 mins to 20 mins.
    steaming
    Steaming wheat flour

    2. Untie and when it is warm enough to handle, break it roughly.

    untie
    Beak roughly

    3. Sieve it and use ur hands to break, if there is any small lumps. I used the clover shaped hole plate for this murukku. Its your choice to choose.

    wheat flour-murukku
    sieve, murukku press plate

    4. Heat oil in kadai meanwhile you prepare the dough.

    Add red chilli powder, asafoetida, salt and cumin seeds.

    Add a teaspoon of hot oil too. Make dough with water. It should be a stiff yet smooth and non sticky dough.

    4-wheat-flour-murukku

    5. Press into coil shape or what ever comfortable shape you prefer. I opted for this coil shape murukku.

    Please refer the video for guidance in the bottom of the post. I pressed in a plastic cutting board and used dosa spatula to take it and transfer to oil.

    shaping
    shaping a chakli

    6. Deep fry in hot oil, cook  both sides until the shh… sound and bubbles reduces.

    Until crisp and golden brown. Never let oil fume at any point, regulate the heat now and then to ensure even cooking of the murukku.

    You can press the next batch of murukku while a batch is getting cooked. Drain in paper towel.

    6-healthy-diwali-snack

    Store in an airtight container and enjoy your snack time 🙂 Its crisp and tasty, that no body will know what flour you have used!

    wheat-flour-murukku-recipe

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    Reader Interactions

    Comments

    1. Sowmya Dinavahi

      October 29, 2013 at 8:25 am

      Murukku is my all time fav snack... Using wheat flour was really clever raks.. Looks delicious 🙂

      Reply
    2. Nivedita Thadani

      October 29, 2013 at 9:29 am

      super idea, for healthy murukku

      Reply
    3. Kalpana Sareesh

      October 29, 2013 at 9:39 am

      yummy ones.. love its wit wheat flour

      Reply
    4. Priya

      October 29, 2013 at 9:46 am

      Hi Rak,
      Super. I'll try it..

      Reply
    5. Unknown

      October 29, 2013 at 10:17 am

      Hi Rak,
      Wow... will try it..

      Reply
    6. indianspicemagic

      October 29, 2013 at 10:25 am

      This comment has been removed by the author.

      Reply
    7. indianspicemagic

      October 29, 2013 at 10:31 am

      Hi i too prepared it seeing that tv show. It finished off in no time and nobody believed that it was made of wheat flour.

      Reply
    8. AparnaRajeshkumar

      October 29, 2013 at 10:57 am

      i kalakitenga ! its in my mind ! some how didn't do it !

      Reply
    9. Aarthi

      October 29, 2013 at 11:26 am

      Raji..i made it now, it was crispy and so yummy. Will post them in my blog tmw..Thanks for the recipe..

      Reply
    10. prathibha Garre

      October 29, 2013 at 11:37 am

      Murukku looks nice n delicious..perfecto munch with a cup of chai

      Reply
    11. archana

      October 29, 2013 at 12:10 pm

      Looking yummy nice am gonna try

      Reply
    12. archana

      October 29, 2013 at 12:15 pm

      Where can we find the bamboo thattu in USA stores

      Reply
    13. Veena Theagarajan

      October 29, 2013 at 12:51 pm

      perfectly done so tasty

      Reply
    14. Shama Nagarajan

      October 29, 2013 at 1:59 pm

      thats so nice..crunchy

      Reply
    15. Saraswathi Vanga

      October 29, 2013 at 2:10 pm

      Do we have to put water in the 'Pressure cooker before placing the bowl......

      Reply
    16. Gayathri Ramanan

      October 29, 2013 at 3:22 pm

      healthy murukku...looks great

      Reply
    17. Saraswathi Vanga

      October 29, 2013 at 3:27 pm

      Tried for the first time came out very nice....thank u

      Reply
    18. Raks anand

      October 29, 2013 at 3:35 pm

      Yes steam has to be there so water has to be poured as we do usually

      Reply
    19. Saraswathi Vanga

      October 29, 2013 at 3:51 pm

      Raji ...came out soft...it didnot come crispy...wht shld be done for the crisp[y murukku...

      Reply
    20. Nivedhanams Sowmya

      October 29, 2013 at 5:17 pm

      that is new to me... very interesting!!

      Reply
    21. Sapthanaa Vytheswaran

      October 29, 2013 at 5:17 pm

      Looks yummy and crunchy! I usually do this but add a little of maida as well!!

      Reply
    22. Hamaree Rasoi

      October 29, 2013 at 5:47 pm

      Delicious and lovely looking murukkus. Amazingly crispy and inviting.
      Deepa

      Reply
    23. Swetha Shankar

      October 29, 2013 at 8:05 pm

      This comment has been removed by the author.

      Reply
    24. Swetha Shankar

      October 29, 2013 at 8:08 pm

      hi Raji,
      Amazing posts and recipe. I am inspired by your cooking and have started making variety food for my family. Waiting to try your Diwali sweets and snacks

      Reply
    25. Priya Suresh

      October 29, 2013 at 9:30 pm

      Love to munch some..very addictive murukkus..

      Reply
    26. Raks anand

      October 29, 2013 at 10:13 pm

      The flour has not been steamed properly. Then only it will be soft. Or cook for more time.

      Reply
    27. Hemalatha Gopalakrishnan

      October 30, 2013 at 8:56 am

      Awesome... dishes...awesome clicks....gona try ths muruku receipe for diwali... wish it shuld be perfect for the first try...

      Reply
    28. Manju @ Manjus Eating Delights

      October 31, 2013 at 2:58 am

      Raji, how can we tell if the wheat flour has been steamed properly? does it feel/look any different after steaming? planning to try this tomorrow, so wanted to get my home-work done 🙂

      Reply
    29. Raks anand

      October 31, 2013 at 3:06 am

      The flour will be dry without moist.

      Reply
    30. Suja Ram

      October 31, 2013 at 8:05 am

      These murukkus look awesome. First time, seeing a murukku recipe using wheat flour. Will try this soon.

      Reply
    31. nandhini ram

      October 31, 2013 at 12:30 pm

      hi raks, the flour was dry after steaming
      but the murukku is not crispy

      Reply
    32. Raks anand

      October 31, 2013 at 12:34 pm

      You dough was not like chappathi dough rite? If there was elasticity then the flour is not steamed proper. So make sure you steam the flour properly. Otherwise there is nothing to go wrong in this recipe. See the texture of my murukku? was it the same when you made? That is the surface of the murukku is not smooth. That way its sure that its steamed proper. If everything correct, cook until its crisp, for more time. Or if you add more oil or butter while making the dough,it becomes soft and oily.

      Reply
    33. Jayanthi

      November 01, 2013 at 10:56 am

      Hi Raks, I tried this murukku just now. It tastes awesome, like most of the comments here it isnt crispy though. I steamed it for 15-17 mins. The dough did not have elasticity. I am happy though, no complains, just wished it was crispy, tastes awesome though. Thanks

      Reply
    34. Raks anand

      November 01, 2013 at 11:05 am

      Oh then the cooking time should be increased I think,I got it pakka crisp, just like any other murukkus! 🙂

      Reply
    35. Aparna

      November 02, 2013 at 7:51 am

      Hi Raks, I tried this murukku yesterday and it came out soo well..We all loved it a lot...It was perfect crispy ... Thanks for sharing 🙂

      Reply
    36. roops

      November 05, 2013 at 10:57 pm

      hi Raks !!! i made these murukkus today, they are so yummy and crispy, just loved them so much....thanks for uploading this perfect snack recipe....

      Reply
    37. roops

      November 05, 2013 at 10:57 pm

      hi Raks !!! i tried these murukkus today , they are so yummy and crispy....thanks for uploading this perfect snack recipe....

      Reply
    38. SHARMILEE J

      November 07, 2013 at 1:04 am

      Great idea to use wheat flour in murukku...looks very appealing!

      Reply
    39. ZyL-Da

      November 11, 2013 at 9:25 am

      lovely...

      Reply
    40. Shalaka Kulkarni

      November 12, 2013 at 12:59 pm

      Tried in diwali for the first time and it was very tasty

      Reply
    41. Swati

      November 15, 2013 at 1:22 am

      I tried it dont know where i went wrong but the chakli got spread out in the oil .I steamedthe flour without the wistle.please let me know

      Reply
    42. Swati

      November 15, 2013 at 1:25 am

      I tried it but the murukus spread out in in oil what went wrong

      Reply
    43. Raks anand

      November 15, 2013 at 1:28 am

      If oil is added more in the dough it happens. Less water and too coarse flour also makes the murukku break. But if its getting dissolved then surely more oil added in the dough

      Reply
    44. Nisha Ayikkara

      November 16, 2013 at 4:20 pm

      It came out really well, my 2 yr daughter's favorite! Thanks for the recipe ..

      Reply
    45. Nisha Ayikkara

      November 16, 2013 at 4:20 pm

      It came out really well, my 2 yr daughter's favorite! Thanks for the recipe ..

      Reply
    46. Swati

      November 16, 2013 at 4:20 pm

      Thanks will try that way

      Reply
    47. vkrishna

      November 19, 2013 at 3:39 am

      I am sorry to tell but i tried muruku today but due to some reasons it melted in hot oil instead of mouth no shape and nothing left to eat ,it was a disaster..

      Reply
    48. vkrishna

      November 19, 2013 at 3:39 am

      I am sorry to tell but due to some reasons after dropping the muruku in to hot oil it break into powder with out any shape(it melted in the oil instead of mouth) and it was a disaster..

      Reply
    49. Olive Communications

      December 31, 2013 at 6:42 am

      I tried your muruku recipe, it turned out crispy and delicious. We followed every steps as you suggested and it turned out to be exactly like the photo you have put, though ours is more brown in colour.

      Reply
    50. Sheena thomas

      February 12, 2014 at 10:38 am

      i treid your recipe and followed the exact way and it turned out very well thank you...

      Reply
    51. Tharshi

      April 20, 2014 at 10:43 am

      It is very hard

      Reply
    52. Prasanna

      June 12, 2014 at 11:16 am

      I tried it out just now and it it has come out very well. Simple and tasty 🙂

      Reply
    53. sheelu

      July 07, 2014 at 8:04 am

      yesterday i tried yr. sedai recipe and it came out good; thank u; the reason u have given for 'thenkuzhal' is quite inspiring; i too think of trying thenkuzhlal & wheat muruku soon; thanks for ur simple recipe

      Reply
    54. Ranjith Raveendran

      October 09, 2014 at 8:55 am

      I tried to make wheat muruk, but was a disaster :(. I am a first time cook trying out stuffs. When I made the dough and pressed it it just looked as in the photos above even the color looked the same. But when I put it for frying in hot oil then it just disintegrated and all I got was spic mixed wheat flour fry. Can you help me understand what could have gone wrong and hot to make it correctly as now I am determined to get this right.

      Reply
    55. Raks anand

      October 09, 2014 at 8:58 am

      I understand from your facebook conversation that you added too much oil in the dough, that's the problem, so next time, do not add oil more in the dough

      Reply
    56. dhanya sri

      March 04, 2015 at 4:09 pm

      I tried ur recipe it came well it absorbd oil and seems a bit oily.... could u please tell me what to do if we have feel the dough salty??? Is there any reason behind absorbng more oil???

      Reply
    57. Raks anand

      March 04, 2015 at 4:14 pm

      Did you add more oil to the murukku,? it will turn very oily if you fry murukku in oil that is not hot... Salt excess means we can do nothing than steaming more flour and add it to the dough and knead again.

      Reply
    58. Divs

      March 02, 2016 at 5:53 am

      Before i saw your recipe, i saw madhura's kitchen video and she added a couple of spoons of rice flour. I think that is a good idea to incorporate too...

      Reply
    59. Hema latha

      June 05, 2016 at 1:07 am

      Thanks for the receipe. Came out well . Perfect evening snack and different too!

      Reply
    60. Ammu

      September 22, 2016 at 2:46 pm

      woW..This is one of my favorite evening snacks...nice recipe and you presented here it as really well..loved it..i always made it with the Whole Wheat Atta

      Reply
    61. Neeraja M

      October 19, 2017 at 10:17 am

      Yummy murukku recipe.. Will definitely give a try..

      Reply
    62. susi ammu

      October 19, 2017 at 10:17 am

      while steaming..does we hv to wet the cloth??? or dry??

      Reply
    63. Raks anand

      October 19, 2017 at 11:05 am

      Dry is ok

      Reply
    64. Dhanam Shanthi

      April 09, 2018 at 2:06 pm

      Hi mam, today I tried this murukku but it was not crispy. Y mam?

      Reply
    65. Raks Kitchen

      April 09, 2018 at 2:07 pm

      If not steamed well, it wont be crispy, it will be hard. If too much oil is added than mentioned while preparing the dough, it becomes too soft and drinks oil. Hope this helps you.

      Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

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