Rajma murukku recipe
Crispy red kidney bean murukku – perfect tea time snack
Servings: 10 murukku
Ingredients
- 1 cup Rice flour
- ¼ cup Rajma soaked overnight and cooked till soft
- 1.5 tbsp Butter + oil together
- Salt as needed
- 1 tsp Sesame seeds
- 2 pinches Asafoetida
- 1-2 Green chili
- Oil for deep frying
Instructions
- Soak the rajma overnight.
- Pressure cook the rajma by adding the asafoetida .
- Once done, drain the excess water and grind the cooked rajma along with green chili.
- In a wide bowl, add the rice flour, ground rajma paste, sesame seeds, salt, and oil+butter.
- Mix well with hands and sprinkle water little by little to make a soft crack-free dough.
- Heat oil in a pan for deep frying.
- I used star achu for making this rajma murukku. You can use any achu of your choice.
- Fill the achu with a portion of dough.
- If you are comfortable squeeze it directly into the hot oil.
- Else grease the back of a flat ladle and squeeze the murukku in it. Gently flip it to the oil.
- Ensure the oil is hot while dropping the murukkus.
- Keep the flame medium.
- For the first 30 seconds do not disturb the murukkus. It will lose it shape.
- Flip the murukku and cook on both sides.
- Once the shh sound of the oil subsides take it out from the oil.
- Drain the excess oil in the kitchen towel.
- Repeat the same for the rest of the dough.
- Store the murukku in an airtight container.
- This murukku stays good for a week.
Notes
Notes:
1. You can add cumin seeds instead of sesame seeds. 2. Red chilli powder can be replaced with green chili. 3. If making in bulk, mix the dough in batches. 4. You can use chickpeas instead of rajma to make this murukku.
1. You can add cumin seeds instead of sesame seeds. 2. Red chilli powder can be replaced with green chili. 3. If making in bulk, mix the dough in batches. 4. You can use chickpeas instead of rajma to make this murukku.
