Omam murukku | Ajwain chakli | Carom seeds crispy fritters-How to make-Step by step photos

Cuisine Style: TamilNadu, south India | Preparation & Cooking Time: 20 minutes | To Serve: 2 | Take with: Curd rice, tea, coffee | Type: Easy diwali snacks or crisps

Ingredients

• Rice flour [Arisi maavu, chawal ka atta ]– 1 cup
• Roasted gram [pottukadalai, porikadalai] – 3 tbsp [Optional]
• Gram flour – ¼ cup
• Omam[Ajwain, carom seeds] – 1 tbsp
• Red chilli powder – 1 tbsp
• Asafetida a pinch
• Ghee – 1 tbsp
• Oil for deep frying
• Salt to taste
• Hot or Warm Water as needed

Preparation Method

• In a mixer jar add roasted gram & grind to smooth powder then sieve it to avoid lumps.
• In a bowl add rice flour, gram flour, pottu kadalai podi/ powder, asafetida, carom seeds, red chilli powder, ghee, & salt mix well
  Then add warm water mix well, knead it & make soft dough [It should be soft & non sticky].
• Pour ¼ tsp of oil cover it & keep it aside.
• Heat enough oil in a pan, take murukku mould plate then place it in a muruku kuzhal.
• Fill the prepared dough in a muruku kuzhal [one handful] & just press out or squeeze over the laddle & deep fry till crisp on medium hot oil.
• Flip over & fry both sides.
• Once it ready or the oil sound disappears then take it out & drain on absorbent paper.
• Leave it for room temperature [Apr. 2 min]. Then store in an airtight container

How to make Thenkuzhal Murukku / Ulundu murukku-Step by step photos

In a bowl add omam, rice flour, gram flour mix well

Add roasted gram flour, red chili powder mix well

Add ghee, salt, warm water mix well, knead it & make soft dough

Omam murukku dough is ready

Put handful of dough in a murukku kuzhal, squeeze over the oil & deep fry till crisp & light brown on medium flame.

Flip over fry other side.

Mullu omam murukku is ready take it out

Drain on absorbent paper & let it cool

Ajwain mullu murukku

Omam murukku-carom seeds crispy fritters is ready to serve