Fiji Style Murku

Ingredients

• 2 cup Rice flour
• 1 cup Chickpea flour (besan)
• 2 tbsp Butter (softened)
• 1 tsp Cumin seeds
• 1 tsp Salt (or to taste)
• 1 tsp Chili powder (adjust for heat preference)
• Water (enough to form a soft, pliable dough)
• Vegetable oil (for deep frying)

Steps

1. 1

   In a large mixing bowl, combine the rice flour, chickpea flour, cumin seeds, salt, and chili powder.

2. 2

   Add the softened butter to the dry ingredients and mix well until the mixture resembles coarse crumbs.

3. 3

   Gradually add water, a little at a time, kneading until you form a soft, smooth, and non-sticky dough.

4. 4

   Heat vegetable oil in a deep pan or wok over medium-high heat until it reaches frying temperature.

5. 5

   Place a portion of the dough into a murku press (chakli maker) fitted with a star-shaped plate.

6. 6

   Press the dough directly into the hot oil in a circular motion to create spirals, or press into short ribbons.

7. 7

   Fry until the murku is golden brown and crispy, turning once if necessary. Remove with a slotted spoon and drain on paper towels.

8. 8

   Allow to cool completely before storing in an airtight container.

Notes

Ensure the oil is hot enough before frying; if the oil is too cool, the murku will absorb excess grease. You can add a pinch of turmeric or sesame seeds to the dough for extra color and flavor.

Nutrition per serving

• snack
• vegetarian
• deep-fried
• gluten-free
• indian-inspired
• savory