Friday, October 28, 2016

Kale Muruku

Happy Diwali to all of you folks!

Kale is a very nutritious leafy vegetable.

I used kale and made this interesting muruku which was a superhit instantly. I just changed a few ingredients for the traditional murukku and added kale - resulted in yummy, crispy, crunchy murukku. All of us loved the taste. I am sharing this recipe today so you can make this yummy muruku for Diwali.


Rice flour - 1 cup
Roasted gram flour - 1/4 cup
Cumin - 1 tsp
Kale leaves - 1/2 cup, de-veined and chopped
Butter - 2 tbsp
Asafoetida - 1/8 tsp
Red chillies - 4


In a big bowl, add the dry ingredients. Blend kale leaves with red chillies and add to the dry ingredients. Make sure not to add too much water (just enough to make a smooth blend). Add this to the dry ingredients.

Add water little by little and make it into a smooth pliable ball.

Take a small amount of the above and put inside the muruku press with a star nozzle and gently squeeze one or two continuous concentric circles to form the muruku shape on a paper towel or a cloth. (I wanted to make small chaklis).

Heat oil in a pan. When it is hot enough, deep fry the squeezed murukku till golden brown on both sides, drain in paper towel.

Store in an airtight container.


Sorry! Couldn't give a count of murukus, since we were constantly having those. :-)

I used a star nozzle and made small concentric rounds. If you use a multi-hole nozzle, you can straight away squeeze into hot oil and fry them.

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