from 1 vote
Easy to make instant Tomato chakkli, a perfect tea time snack
Besan | Kadalai maavu
Red chili powder
Salt as needed
Asafoetida 2 pinches
Oil for deep frying
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.
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.
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.