Thursday, February 12, 2015

Benne Muruku

Being married for more than a decade, Valentines day has lost its charm completely!

I no longer get mushy watching Bollywood romantic movies, like I used to. Reality has set in :D
It actually angers me more now when I see a guy falling head over heels over any girl just over a glance!! or ‘love at first sight’ type stories.

I remember vividly, when my whole family went to watch ‘Maine Pyar Kiya’ in a theatre, back when I was little girl. It was a blockbuster movie of that time. In the second half of the movie, Salman Khan is beating himself up to prove his worth to his future father-in-law(daughter is already in his “butti”, now it’s father-in-law’s turn), and sitting next to me, my father is grunting  “chhe”, “thoon”(as in “what nonsense is this”) loudly... I still remember how embarrassed I was feeling then.. My father just couldn’t take that movie, and he didn’t have any qualms showing it. 
Now it’s my turn, I guess. I hate love stories. Either it has been passed down to me through genes (though I may never go to the extent of grunting in a theatre.. :)) or my hubby has killed romance for me :)

Oh well, there’s always anniversaries and birthdays to celebrate..

Coming to the recipe -

Benne muruku is nothing but softer version of chakli, broken chakli to be precise. It is more buttery than regular chakli. And also, since it is directly pressed into the oil, you are actually saving a lot of time by not pressing chaklis. 

And as claimed, a whole batch can be made within 20 min. Pretty easy if you ask me! 

Do try and enjoy with your Valentine :)


Rice Flour - 2 cups
Besan Flour - 3 tblsp
Dalia Powder - 3 tblsp

Butter (at room temperature/melted in microwave) - approximately 1 to 2 tblsp 

Cumin - 2 tsp
Red chilli powder(not in the original recipe) - 1/4 tsp

Oil for frying


Put all the flours + seasoning in a mixing bowl. Mix well. Add butter, mix well.

Add little by little water and form a smooth pliable dough. 

Put it in a chakli press and press it directly into the oil, in no particular shape.

Roast on both sides, till the sizzling stops.

Take it out and break into big chunks. Let it cool and store it in an airtight container. 

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