Bajra Kaju Chakli / Cashew Murukku, another murukku variety prepared by combining cashew nuts, roasted gram, black gram, pearl millet flour and rice flour. To make it healthy, try baked version which gives crispy murukku equivalent to the fried version.
There is no specific reason required to prepare Murukku. You can serve it with chai / coffee or just as evening snacks. I had prepared this recipe to be shared before Diwali, but due to some personal work I couldn’t post it in time. I have few other Diwali special posts in draft which I shall share soon. Coming to this recipe, you can replace cashew nuts with almond and give a try. You can also replace bajra with any other millet flour. For extra flavors, add mashed garlic, curry leaves etc.. If you add rice flour alone, you will golden colored murukku. The dark brown color is due to the addition of bajra flour. You will get 550 gms of Murukku for the below mentioned quantity.
I have already few more varieties of Murukku like, Potato Bajra Murukku, Butter Murukku,Samai Murukku, Garlic Murukku, Maida Murukku, Ring Murukku, Ragi Jowar Murukku,Mullu Murukku and Thenkuzhal Murukku.
- 1 cup bajra flour / pearl millet / kambu
- 1 cup rice flour
- 50 gms cashew nuts / kaju
- ½ cup urad dal flour / ultham paruppu maavu / black gram
- ¼ cup pottukadalai / roasted gram
- salt to taste
- asofoetida / hing - a pinch
- red chili powder - according to your need
- water to knead
- 2 tbsp warm oil (for kneading)
- Sieve rice flour and bajra flour. Keep aside. Grind pottukadalai in a mixer to smooth powder. Dry roast cashew nuts for few seconds and remove from the heat. Grind in a mixer to smooth powder and keep aside. Transfer all the ingredients to a bowl.
- Add chili powder, asofoetida and salt to taste. Now, add warm oil and make crumbles of the flour mixture. Then, add enough water and knead to smooth dough. Close it and keep aside for 10 mins. Take the murukku press and put the dough inside. Press it to make swirls. Heat enough oil in a pan or kadai.
- Once it is hot, drop a pinch of dough in oil and it should start making sizzling sound. Now put the murukku carefully in oil with the help of flat ladle. Cook till it turns golden brown on both the sides and oil sizzling sound stops. Similarly prepare all the murukku and store in an airtight container.