Janmashtami Special: Crunchy Murukku Recipe for Lord Krishna

Janmashtami Special: Crunchy Murukku Recipe for Lord Krishna


- 2 cups rice flour
- 1/2 cup urad dal flour (black gram flour)
- 2 tablespoons butter
- 1 teaspoon white sesame seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon red chili powder (adjust to taste)
- A pinch of asafoetida (hing)
- Salt to taste
- Oil for deep frying


1. Preparing the Flours: Start by roasting the urad dal flour in a dry pan over low heat. Roast it until it turns slightly golden and emits a nutty aroma. Be careful not to over-roast as it can become bitter. Let it cool.

2. Mixing the Flours: In a large mixing bowl, combine the rice flour and roasted urad dal flour. Mix them well to ensure even distribution.

3. Adding Spices: Add the white sesame seeds, cumin seeds, red chili powder, asafoetida, and salt to the flour mixture. Mix these dry ingredients thoroughly.

4. Incorporating Butter: Melt the butter and add it to the flour mixture. Mix it in evenly using your fingers. The butter adds flavor and helps make the murukku crispy.

5. Forming the Dough: Gradually add water, little by little, and knead the mixture into a smooth and stiff dough. It should be firm enough to hold its shape but not too dry. Be cautious with the amount of water; you might not need all of it.

6. Preparing for Frying: Heat oil in a deep frying pan or kadai over medium heat. You'll know it's ready when a small piece of dough dropped into the oil sizzles and rises to the surface.

7. Shaping the Murukku: Take a small portion of the dough and place it in the murukku press or chakli maker, which should be fitted with the star-shaped disc. Press the dough onto a clean, dry surface or a piece of parchment paper, forming spiral shapes. Alternatively, you can shape them into small rounds or any desired pattern.

8. Frying the Murukku: Carefully slide the shaped murukku into the hot oil. Fry them in batches, making sure not to overcrowd the pan. Fry until they turn golden brown and crispy, which should take about 4-6 minutes per batch.

9. Draining and Cooling: Remove the fried murukku from the oil using a slotted spoon and place them on paper towels to drain excess oil. Allow them to cool completely.

10. Storing: Once the murukku has cooled down, store them in an airtight container. They remain fresh and crunchy for several days.

These crispy and flavorful murukku are perfect as prasad (sacred food offering) for Janmashtami celebrations or as a delightful snack during the festivities. Enjoy the tradition and flavors of this classic South Indian snack

For best quality ingredients directly from West Bengal, please visit our site:- https://indiacuisine.net

Back to blog