Home Festival Recipes Tomato murukku, Tomato chakli recipe

Tomato murukku, Tomato chakli recipe

by Jeyashri suresh
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Tomato murukku

Tomato murukku, tomato chakli recipe, easy instant murukku made using besan and rice flour and tomato puree. Tomatoes are in season and here in Hongkong, we are getting Indian tomatoes. The bright red tomatoes are too good and I tried few new recipes and updated few old recipes with video too. Check out Jeyashri’s kitchen youtube channel for more updated videos.

Murukku I always make during Diwali time. I rarely make it at other times and we don’t buy snacks from outside too. I wanted to try this Tomato chakkli recipe during the last Diwali. But somehow it couldn’t happen. As kids are at home wanted to make this Instant muruku to satisfy their snack cravings. The tomato murukku turned out so well.

 

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Tomato murukku

Easy to make instant Tomato chakkli, a perfect tea time snack
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Snack
Cuisine: Indian
Servings: 16 murukku
Author: Jeyashri suresh

Ingredients

  • 1 cup Rice flour
  • ½ cup Besan | Kadalai maavu
  • 3 Ripe tomatoes
  • tbsp Red chili powder
  • 1 tsp cumin seeds
  • 1 tsp sesame seeds
  • Salt as needed
  • Asafoetida 2 pinches
  • Oil for deep frying

Instructions

  • Puree 3 ripe tomatoes into a fine paste.
  • Strain the mixture to get rid of the seeds.
  • Use ½ cup of water to strain this mixture.
  • This gave 1 and ¼ cup puree.
  • In a wide bowl add ½ cup besan| kadalai maavu, 1 cup rice flour, 1 tsp cumin seeds, 1 tsp sesame seeds, 1 tbsp red chilli powder, 2 pinches asafoetida and salt.
  • Add 3 tsp hot oil. This will give a nice crunchiness to the murukku.
  • Mix well.
  • Slowly add in the tomato puree.
  • I used 1 cup plus 2 tbsp puree to make the dough.
  • Make a soft and crack free dough.
  • I used thenkuzhal achu
  • Place a portion of dough inside the murukku achu.
  • Close it and squeeze the murukkus gently into the oil.
  • Cook on both sides
  • Once the oil sound subsides, take out the murukku
  • Drain excess oil in kitchen towel.
  • Repeat this for the rest of the dough.
  • Always keep the dough covered.
  • Do not store the dough, it will get sour.

Video

Notes

1. Straining the tomato puree is to take out the seeds, else it may be struck while squeezing.
2. Adjust red chilli powder according to the sourness of the tomatoes.
  • Puree 3 ripe tomatoes into a fine paste.
Tomato puree
  • Strain the mixture to get rid of the seeds.
  • Use ½ cup of water to strain this mixture.
  • This gave 1 and ¼ cup puree.
Strain the puree
  • In a wide bowl add ½ cup besan| kadalai maavu, 1 cup rice flour, 1 tsp cumin seeds, 1 tsp sesame seeds, 1 tbsp red chilli powder, 2 pinches asafoetida and salt.
  • Add 3 tsp hot oil. This will give a nice crunchiness to the murukku.
  • Mix well.
  • Slowly add in the tomato puree.
  • I used 1 cup plus 2 tbsp puree to make the dough.
  • Make a soft and crack free dough.
  • I used thenkuzhal achu
  • Place a portion of dough inside the murukku achu.
  • Close it and squeeze the murukkus gently into the oil.
  • Cook on both sides
Fry murukku
  • Once the oil sound subsides, take out the murukku
  • Drain excess oil in a kitchen towel.
  • Repeat this for the rest of the dough.
  • Always keep the dough covered.
  • Do not store the dough, it will get sour.
Tomato chakkli recipe

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1 comment

mohan kumar March 17, 2020 - 10:56 am

This sounds gorgeous.I’m actually considering making this.

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