Peanut murukku recipe, turns out very crispy and light. Easy to prepare with just few main ingredients. Full video, step by step pictures recipe.
I tried this peanut murukku few months back couple of times for a cooking demo at our Pasir ris CC. I followed the same way I made cashew murukku, only that I roasted the peanuts. It turned out really crispy and everyone loved it. I want to try once without roasting too. Should do after few months as Diwali is nearing and I am making lot of other fried items too, feeling saturated already.
Check out my other murukku recipes too.
How to make peanut murukku video
Peanut murukku recipe
Recipe Cuisine: Indian | Recipe Category: Sweets
Prep Time: 10 mins | Cook time: 25 mins | Makes: 12 pieces| Author: Raks anand
Click here to read this recipe in tamil
Click here for cup measurements
Peanut murukku recipe, turns out very crispy and light. Easy to prepare with just few main ingredients. Full video, step by step pictures recipe.
Ingredients
Rice flour – 1 cup
Peanut (Roasted & without skin) – 1/4 cup
Butter – 1 tsp
Red chilli powder – 1 tsp
Asafoetida – 1/8 tsp
Ajwain or sesame seeds – 1/2 tsp
Salt – as needed
Method
- First grind peanut to a powder. Add little water to grind smoothly.
- In a mixing bowl, place rice flour, red chilli powder, asafoetida, ajwain, salt and butter. Mix well. Add ground peanut paste and mix.
- Add required water, knead to make a smooth dough without cracks.
- Fill the dough in murukku press. You can grease some ladles and squeeze on it.
- Heat oil in a kadai. Transfer the squeezed murukku to the hot oil. Flip and cook in medium flame until the bubbles ceases.
Notes
- I have used sesame seeds in the video.
For murukku to turn out without breaking, make sure enough water is used to knead dough. The rice flour must be finest flour too. - Do not add more butter more than mentioned. Murukku will get dissolved in oil.
- Always ensure oil is hot when murukku is added to oil. Also cook in medium flame to avoid changing the colour of murukku. Regulate heat accordingly after you flip the murukku inbetween.
- I guess we can add raw peanuts too, I have to yet try that. But just like in my cashew murukku, peanut can also be added without roasting.
How to make peanut murukku step by step pictures:
- First grind peanut to a powder. Add little water to grind smoothly.
- In a mixing bowl, place rice flour, red chilli powder, asafoetida, ajwain, salt and butter. Mix well. Add ground peanut paste and mix.
- Add required water, knead to make a smooth dough without cracks. Fill the dough in murukku press. You can grease some ladles and squeeze on it.
- Heat oil in a kadai. Transfer the squeezed murukku to the hot oil. Flip and cook in medium flame until the bubbles ceases.
Cool down completely before storing in airtight box. Keeps good for 2 weeks.
Nice recipe will definitely try it out
For the rice flour whether we have to use idly pacharisi or maavu pacharisi?
I just used store bought rice flour. I think maavu pacharisi will be perfect.