Poondu Murruku or Garlic Murukku is a garlicky flavored South Indian style deep fried snack made with rice and gram flour. Poondu Murukku or the Garlic Murukku is a very easy to make tasty snack, quick to whip and involves less preparation.
My family loves to munch on crispy snacks. With just few days left for Diwali, I thought of sharing this easy garlicky flavored Poondu Murukku that I made for my kids. This murukku can be made using store bought flour and does not involve any major soaking or grinding except for the extraction of garlic juice, which gives the garlicky flavor to the murukku. Resulting Poondu Murukku is flavorful, yummy and very crunchy that you would be tempted to eat more after tasting it. Do try this Garlic Murukku for this Diwali and enjoy it with your family and friends.
Rice flour -1 ½ cups
Besan or kadali maavu or gram flour – ¼ cup
Butter – 1 tbsp
Garlic – 10 cloves
Salt to taste
Oil for deep frying
Water as needed to prepare the dough
Prep time – 10 mins
Cook time – 25 mins
Total time – 35 mins
Makes around 25-30 murkkus
- Take the garlic cloves in a small mixer jar, add about 3-4 tbps of water and run the mixer grinder for 2 mins or until the garlic is mashed well. Extract and set aside the juice.
- Heat oil needed for frying the murukkus in a pan/kadai.
- Meanwhile in a wide bowl, take rice flour, gram flour, butter and salt to taste. Mix it well until the dry flours becomes a crumble.
- Add the garlic juice and water as needed. Make soft and stiff dough using your hands. Check for salt and add more, if required. While adding water, add little at a time and make the dough.
- Grease the murukku mold with oil.
- Make small logs of the dough and fill in the greased mold.
- Squeeze the murukkus in to spirals on plastic sheet or back of a ladle or paper towel. I used the single star shaped disc which comes along with the mold.
- When the oil in the pan/kadai is hot enough for frying, reduce the flame and gently slide 5-6 murukkus into the oil and fry until the sizzling sound ceases or bubbles in the oil settles down and the murukkus start settling at the bottom of the kadai.
- Remove using a slotted ladle and drain excess oil using a paper towel. Repeat the same for the rest of the dough.
- Cool the murukkus completely and store it in an airtight container.
Enjoy this easy and flavorful Poondu (Garlic) Murukku for this Diwali with your family and friends!! Garlicky flavored murukku tastes delicious when served along with evening tea/coffee or snack on it whenever you feel like.
Do also check my earlier posts on Easy Pottukadalai Murukku and Ribbon Pakoda for easy Diwali Snacks.
- Both homemade or store bought rice flours works fine for this Poondu Murukku recipe. I used store bought rice flour.
- You can increase the quantity of butter by ½ tbsp more. Adding more butter than given quantity may result in the murukkus not holding shape and will tend to break.
- You can also add little red chilli powder for a spicier version. You can also soak 3-4 red chillies in hot water for 10 mins and grind it along with the garlic and prepare the dough. However, the fried murukkus may be slightly darker in color.
- I normally use ¾ to 1 cup of water for mixing for above quantity. Depending on the rice flour, this may vary.
- Do not overcrowd the kadai/pan with murukkus while frying.
- Always keep the dough covered while frying; else the Poondu Murukku may turn red while fried.
- Seals the edge of the pressed murukku before dropping them in oil.
- Fried murukku will remain white/light in color.
- As my son wanted tiny garlic murukkus, I kept the spirals smaller.