Murukku/Chakli

I strolled down to the Indian grocery store near home to pick freshly ground wheat flour, some papadams, vadams etc. when I came across a packet of chakli bhajni. On inquiry of its contents, I was told it was a mix of rice flour and besan in the ratio 3:1. What's better to munch on with our evening tea than some spicy chakli. Thought I'd give it a try.

Ingredients:

A packet of chakli mix or rice flour and besan in the ratio 3:1
Butter – 3 tbsp
Red chilli powder as per taste
Salt as per taste
Sesame seeds – 3 stp
Water to knead
Oil for frying

Mix the flours and seasonings and knead with water to make a semi-soft dough. On the counter-top, place a thin cloth. Put small quantities of the dough into a murukku maker and pipe out coils of murukku onto the cloth. Heat oil in a frying pan. When hot, lift the murukkus off the cloth and slip into the hot oil. Fry to brown colour and remove. Drain off excess oil and store in an air tight container. Fry in batches till the entire dough is used up.

Areas of concern:
The murukkus turned brown instead of golden brown. No, they were not burnt or over-fried, but I suppose the readymade packet of chakli bhajni is to be blamed!
The first batch of murukkus (about 5 of them) turned out hard. I remedied this by kneading the remaining dough again with more butter.

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