Slow-Roasted Manapparai Murukku with Spiced Chickpea Flour

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A traditional Tamil Nadu snack featuring crunchy, twisted murukku made from chickpea flour and seasoned with cumin and asafoetida, slow-roasted for a deep, nutty flavor. This Indian-inspired recipe, ready in about 35 minutes, turns chickpea flour (besan), rice flour, unsalted butter into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 210 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 6 Indian cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 2 cups chickpea flour, 1/2 cup rice flour, 1 tbsp cumin seeds, 1/4 tsp asafoetida, and 1 tsp salt. Mix thoroughly to distribute spices evenly.
  2. Step 2: Add 3 tbsp melted unsalted butter to the dry ingredients and mix with your fingers until crumbly and well combined.
  3. Step 3: Slowly add about 3/4 cup water little by little, kneading into a stiff but pliable dough that holds shape without sticking to hands.
  4. Step 4: Heat vegetable oil in a deep frying pan over medium heat until it reaches 350°F (use a thermometer or test with a small dough piece that should sizzle immediately).
  5. Step 5: Load a murukku press with the dough and press out spirals of dough directly into the hot oil. Fry 3-4 murukkus at a time for 3-4 minutes each, turning occasionally until golden brown and crisp.
  6. Step 6: Remove with a slotted spoon and drain on paper towels. Let cool completely before storing in an airtight container to preserve crunch.

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