Rice flour 1 cup Almond | badam 10 Butter 1 tsp Oil for deep frying + 1 tsp Sesame seeds 1/2 tsp Cumin seeds 1/4 tsp Salt as needed Water to knead the dough
Soak the almonds in hot water for 15 minutes. Take out the skin after 15 minutes.
Grind this into a smooth paste using little water.
In a wide bowl add the rice flour, almond paste, sesame seeds, jeera and salt.
Add butter and 1 tsp of hot oil to this and knead well into a soft dough, using little water.
I used the thenkuzhal achu for this murukku. Keep the dough covered all the time. Take a portion of the dough and put it into the murukku press.
Heat the oil for deep frying. Once it is hot, slow down the flame and squeeze the murukku directly to the hot oil. Alternatively you can squeeze it on the back of a greased ladle and transfer it to the oil.
Cook on both sides and once the oil sound subsides take it out from the oil and drain the excess oil in the kitchen towel.
Repeat this for the rest of the dough. Store the murukku in airtight containers. This murukku stays crisp for a week. Always use clean dry hands to take the murukku,
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