Murukku de Extremadura

Ingredients

In this adaptation, we have incorporated Extremaduran spices such as smoked paprika and cumin to infuse the Murukku with the flavors of the region. Additionally, we have replaced some of the traditional Indian spices with local spices to create a unique fusion of Indian and Extremaduran cuisines. We alse have the original recipe for Murukku, so you can check it out.

• 2 cups (240g) rice flour 2 cups (240g) rice flour
• 1/2 cup (60g) chickpea flour 1/2 cup (60g) chickpea flour
• 1/2 cup (60g) cornmeal 1/2 cup (60g) cornmeal
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• 1 tablespoon melted butter 1 tablespoon melted butter
• Water, as needed Water, as needed
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 4g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the rice flour, chickpea flour, cornmeal, smoked paprika, cumin powder, salt, and turmeric powder.
2. 2.
   Add the melted butter to the dry ingredients and mix well.
3. 3.
   Gradually add water, a little at a time, and knead the dough until it comes together and forms a smooth consistency.
4. 4.
   Heat vegetable oil in a deep pan or kadai over medium heat.
5. 5.
   Take a portion of the dough and shape it into a cylindrical log.
6. 6.
   Using a Murukku press or a piping bag fitted with a star-shaped nozzle, press the dough into spiral shapes directly into the hot oil.
7. 7.
   Fry the Murukku until golden brown and crispy, turning them occasionally for even cooking.
8. 8.
   Remove the Murukku from the oil and drain on a paper towel to remove excess oil.
9. 9.
   Repeat the process with the remaining dough.
10. 10.
    Allow the Murukku to cool completely before storing them in an airtight container.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smoother texture in the Murukku.
• Chickpea flour — Use fresh chickpea flour for the best results.
• Cornmeal — Opt for a medium-grind cornmeal to add a slight crunch to the Murukku.
• Smoked paprika — Choose a high-quality smoked paprika to enhance the flavor profile.
• Cumin powder — Toast whole cumin seeds and grind them for a more intense aroma.

Tips & Tricks

• To achieve a perfect spiral shape, practice the piping technique on a plate before frying the Murukku.
• Adjust the amount of spices according to your preference for a milder or spicier flavor.
• Store the Murukku in an airtight container to maintain their crispiness.
• Serve the Murukku with a tangy tomato chutney or a spicy salsa for an extra kick.
• Experiment with different shapes and sizes to add variety to your presentation.

Serving advice

Serve the Murukku de Extremadura as a snack during gatherings, alongside a selection of Spanish tapas, or as a delightful accompaniment to a glass of wine.

Presentation advice

Arrange the Murukku de Extremadura in a spiral pattern on a platter, garnished with fresh herbs such as parsley or cilantro. Serve them with a side of tomato chutney or salsa for a vibrant and appetizing presentation.