Skip to main content

Mullu Tengoil

Ingredients:

1 cup rice flour
½ cup chickpea flour
1 tsp cumin seeds
1-1/2 tbsp white or cooking butter, softened
3 tsp salt, soaked in 3 tbsp of water
½ tsp whole asafoetida, soaked in 2 tbsp of water for 2 hrs
Oil for deep frying

You would also need a "muruku press" to make them. I have the one which has been traditionally used, but these days you have lot of easy and automated ones. You can see how my muruku press looks. There are different nozzles for different kinds of delicacies. For this particular tengoil preparation, I've used the one which is a 3-stared nozzle.



Method:
1.) In a big vessel, sift together rice and chickpea flour. Add cumin seeds, asafoetida water, little salt water, and butter. Keep adjusting the salt as per taste by adding very little salt water at a time.
Mix thoroughly by adding little water at a time until a thick dough is formed.
2.) Take the muruku press, and set the nozzle to 3-stared nozzle.
3.) Line up 3 to 4 small plates. Taking little dough at a time, press out a roundel forming a circle in each plate.
4.) Heat enough oil in a pan for deep frying. When the oil is hot enough, carefully transfer each roundel from the plate to your palm and slowly slip it into the hot oil. You can add upto 4 roundels at one go. Be careful not to splash oil on yourself :)
5.) Keep reducing or increasing the temperature of the oil as necessary.
6.) Once the roundels are golden brown, transfer them to a plate.
7.) Continue steps 3 to 6 until all the dough is used up.

Sneek Peek:



Tips:
1.) My grandmother taught me how to handle hot oil. She says, the thumb rule is every time we add something to the hot oil, increase the temperature of the gas and when its time to remove from oil, reduce the temperature. This way, when it is time to add the next set of items, the oil would have cooled down enough not to burn them you can achieve golden colour. This is applicable to all kinds of items like samosas, finger fries, bhajjies, etc.
2.) If you are making large quantities, make sure you do not make the dough all at once. Combine all the dry ingredients together and only make the dough when ready to put the dough into the mould.
2.) Once the all the roundels have cooled down completely, store them in Ziploc or plastic bags. This way, the tengoils will stay fresh and crisp for a longer time.
3.) The cumin seeds in this recipe can be replaced by white sesame seeds as wel

I hope you enjoy making them as much as I did!!!

Comments

Popular posts from this blog

Authentic Bhajani Chakli | Chakli Recipe | Maharashtrian Chakli Recipe

 Chakli is a delightfully scrumptious snack that is often made in India during Diwali festival. Also known as Chakri, these spiral shaped crunchy snacks are made using the perfect blend of lentils and spices. Deep fried to a golden brown perfection, chaklis are lightly spiced with turmeric and chili packing in an explosion of flavors in every bite. Different parts of India have variations of this recipe. For example, in South India, Murukku(Chakli) is made using rice flour and a mild seasoning of salt and asafoetida. In Gujarat, Chakri is made with whole wheat flour or rice flour. In Maharashtra it is made with Bhajani, a special homemade flour. Chakli is easily one of the most popular Indian Diwali snack AKA faral and is best enjoyed with a piping hot cup of tea. What is Bhajani? Traditional Maharashtrian Chakli is made with a special homemade flour of rice and lentils called Bhajani. Rice and lentils are washed, air dried and then dry roasted over slow heat along with cu...

Walnut Brownie

I feel like a newbie all over again. I've not updated this blog for more than 2 years now. Its just that my schedule has become pretty hectic now. But I've made a promise to myself to update atleast 1 post per week. In this post, I'm sharing my Walnut Brownie recipe with you. Its the most amazing recipe I have and I have always received overwhelming response from all my customers for this one. Since its New Years, I decided to make Walnut Brownies instead of the regular cakes or cookies. Ingredients: 80 gms  cooking butter , 150 gms  dark cooking chocolate , broken into pieces, 3  eggs , 120 gms  castor sugar , 1 tsp  vanilla essence , 80 gms  flour , 20 gms  cocoa powder , 1/2 tsp  baking powder , 1/4 cup roasted walnuts , coarsely chopped, Method: 1.) Preheat the oven to 175 degrees, for 10 mins. 2.) Grease a baking tin ( 9 x 9 inch) with butter and line with butter paper. 3.) Stir the butter and choco...

Nimki Recipe| Namak Pare Recipe

Nimki / Namak pare is a crispy, crunchy, flaky, savory snack. Bengali's call it Nimki but in other parts of India, they also known as Namak pare, Nimkin, Namkin, etc. The recipe calls for very few ingredients, one of them is all purpose flour or maida. To make a batch of crunchy Nimki all you need is proper proportion of ingredients and little patience while frying them. Do give this a try and let me know how it turned out for you.        This is a great tea time snack also and doesn't require a festival to make this. However, during Indian festivities, we tend to make this as one of the savory snack for all to enjoy. Ingredients: 1 cup all purpose flour / maida, 4 tbsp of melted ghee, 1 tsp kalonji / nigella seeds Salt as per taste, Warm water for kneading Oil for deep frying Method: In a mixing bowl, add the flour, salt, kalonji and ghee. Mix everything really well for 1-2 minutes with your hand. The flour should resemble the texture of bread crum...