The next recipe that I am going to share in the Diwali recipe series is the delicious savory snack – Quinoa Murukku / Chakli. I prepared this murukku with quinoa flour and roasted gram flour. Enjoy this Diwali with the protein-rich quinoa murukku. Here comes the stepwise pictorial recipe of the quinoa murukku.
If you are looking to incorporate quinoa into your day to recipes or getting acquired to quinoa flour, this is your best bet. (Oh yeah quinoa puttu, quinoa laddu, quinoa cookie is there too). Murukku is one of my favorite snacks, and I can’t get enough of it. I have posted ragi murukku, Thenguzhal and also baked murukku.
I have quite a few on my recipe list too and will post in the coming months. This blog doesn’t need any intro about my love affair with quinoa. :-) So I decided to incorporate quinoa in my favorite snack murukku, and here I am posting it. :-)
Flour Measurements:
I used store-bought quinoa flour for this recipe, but you can prepare the same at home too. You can dry roast the quinoa and powder it. Make sure you sieve it before using it in murukku.
I want to thank Jeyashri from Jeyashri’s kitchen for helping me with the quinoa flour to roasted gram flour ratio. I wanted to keep my quinoa flour ratio high, and I wasn’t sure what the minimum amount of roasted gram flour is. When I pinged her on Instagram, she clarified it right away. For this recipe, I went with 3 tbsp of gram flour, but you can go up to ¼ cup.
Quinoa Murukku | Chakli Recipe:
A delicious savory snack – Quinoa Murukku / Chakli, prepared with quinoa flour and roasted gram flour.
Ingredients:
- Quinoa Flour – 1 cup
- Roasted Gram Flour – 3 tbsp
- Red Chili Powder – ½ tsp
- Cumin Seeds – 1 tsp
- Salt – 1 tsp
- Hing – ¼ tsp
- Butter – 1 tbsp
- Hot oil – 1 tbsp
- Water – ¾ cup or as required
- Oil for frying plus greasing the mold.
Prep – Work:
- Take about ¼ cup of roasted gram dal and grind into a fine powder.
- Sieve the quinoa flour and roasted gram flour.
How to make Quinoa Murukku:
- In a large mixing bowl, add the quinoa flour, roasted gram flour, red chili powder, hing, cumin seeds, and salt.
- Add the butter and hot oil, (I usually keep the oil for frying in low flame and start mixing) and mix all the ingredients.
- Add water little by little and make a soft and smooth dough. I used about ¾ cup of water. Make sure the dough is not too hard. It becomes hard to press, and also the murukku breaks if it is too hard. If it’s too soft with more moisture, the murukku will absorb oil.
- I used the star-shaped mold for this murukku. You can use your preferred mold. Grease the murukku press with oil.
- Then add a handful of dough in the murukku press.
- If you are comfortable, you can press it directly on hot oil if not press them on back of a ladle or greased plate like below.
- Slowly and carefully drop them into oil and fry the murukku. Flip the murukku over after 40-45 seconds and fry until the bubble ceases. Make sure you fry over a low medium flame so that the murukku gets cooked thoroughly.
- Place the fried murukku on parchment paper or tissue paper and drain the excess oil.
- Store in an airtight container and enjoy.
Recipe Notes:
- You can slightly roast the quinoa flour for a couple of minutes. But as we got used to quinoa flour taste, I went without roasting.
- Adjust the salt and spice as per your preference.
- Make sure the dough is not too hard and not too soft.
- Also, fry the murukku over a low medium flame (on a number scale from 1 to 10, around 4 ).
- You can add more butter about an extra 1 tbsp for that melt in mouth murukku. As we prefer crispy and crunchy ones, I did not add the extra butter.
Quinoa Murukku | Chakli Recipe:
Ingredients
- 1 cup Quinoa Flour
- 3 tbsp Roasted Gram Flour
- ½ tsp Red Chili Powder
- 1 tsp Cumin Seeds
- 1 tsp Salt
- ¼ tsp Hing
- 1 tbsp Butter soft
- 1 tbsp oil hot
- ¾ cup Water as required
- 1.5 cups Oil for frying plus greasing the mold.
Instructions
Prep – Work
- Take about ¼ cup of roasted gram dal and grind into fine powder.
- Sieve the quinoa flour and roasted gram flour.
Steps
- In a broad mixing bowl, add the quinoa flour, roasted gram flour, red chili powder, hing, cumin seeds and salt.
- Add the butter and hot oil, (I usually keep the oil for frying in low flame and start mixing) and mix all the ingredients.
- Add water little by little and make a soft and smooth dough. I used about ¾ cup of water. Make sure the dough is not too hard. It becomes hard to press and also the murukku breaks if it is too hard. If it's too soft with more moisture, the murukku will absorb water.
- I used the star-shaped mold for this murukku. You can use your preferred mold. Grease the murukku press with oil.
- Then add a handful of dough in the murukku press.
- If you are comfortable, you can press it directly on hot oil if not press them on back of a ladle or greased plate like below.
- Slowly and carefully drop them into oil and fry the murukku. Flip them over after 40-45 seconds and fry until the bubble ceases. Make sure you fry over a low medium flame so that the murukku gets cooked thoroughly.
- Place the fried murukku on parchment paper or tissue paper and drain the excess oil.
- Store in an airtight container and enjoy.
Notes
- You can slightly roast the quinoa flour for a couple of minutes. But as we got used to quinoa flour taste, I went without roasting.
- Adjust the salt and spice as per your preference.
- Make sure the dough is not too hard and not too soft.
- Also, fry the murukku over a low medium flame (on a number scale from 1 to 10, around 4 ).
- You can add more butter about extra 1 tbsp for that melt in mouth murukku. As we prefer crispy and crunchy ones, I did not add the extra butter.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Awesome recipe, thank you!! Can these murukkus be baked?
Yes you can. I have a baked murukku recipe here – https://www.vidhyashomecooking.com/baked-coconut-milk-chakli-thengai-paal-murukku/
liked the idea of adding quinoa..tasty..
Thanks Maha…