Mysore Munchies: A Heritage in Every Bite

Among the diverse and rich culinary tapestry of Southern India, Mysore holds a special place with its delectable offerings. Nestled in the state of Karnataka, the city of Mysore is famous not only for its palaces and yoga, but also for its unique gastronomic contributions. Among these, Mysore Munchies stand out as a delightful crispy snack beloved by locals and admired by those who visit. Known officially as 'Chakkuli' or 'Murukku' in Tamil, these savoury spirals are perfect for festive occasions or simply to enjoy with a hot chai or coffee.

History of Mysore Munchies

Mysore Munchies have a storied past, rooted deeply in the tradition of making snacks that are both travel-friendly and rich in flavor. Traditionally, these munchies were made in large quantities and stored in airtight containers for festivals like Diwali and Ganesh Chaturthi. Boasting a heritage of over a century, these munchies have been innovatively adapted to suit modern tastes while largely retaining their traditional recipe. The primary ingredients include rice flour and gram flour, but the delicate balance of spices is what gives Mysore Munchies their unique taste.

Ingredients for Mysore Munchies

• Rice Flour - 2 cups
• Gram Flour (Besan) - 1 cup
• Cumin Seeds - 1 teaspoon
• Butter - 2 tablespoons, melted
• Asafoetida - A pinch
• Red Chilli Powder - 1 teaspoon
• Salt - To taste
• Water - For kneading
• Oil - For frying

Preparation Steps

1. In a large mixing bowl, combine the rice flour, gram flour, cumin seeds, asafoetida, and red chilli powder.
2. Add the melted butter to the dry mixture. Mix thoroughly until the butter is well incorporated and the mixture resembles a coarse meal.
3. Gradually add water to the flour mixture, kneading it carefully into a smooth, pliable dough. Ensure that the dough is not too sticky; it should hold its shape.
4. Once the dough is ready, cover it with a damp cloth to prevent it from drying out.

Cooking Process

Before embarking on the cooking process, ensure you have a cooking timer ready for precise timing.

1. Heat a generous amount of oil in a deep frying pan to a medium-high temperature.
2. To test the oil, drop a small piece of dough into it. If the dough rises to the surface immediately without browning, the oil is ready.
3. Fill the murukku maker with a portion of the dough. Press it directly over the hot oil in a spiral motion, ensuring each dough spiral doesn’t touch too much.
4. Fry a few batches of the spirals at a time until golden brown, maintaining even cooking by turning them occasionally.
5. Use a slotted spoon to remove the crispy munchies from the hot oil and drain excess on paper towels.

Enjoying Mysore Munchies

Mysore Munchies are best enjoyed fresh while retaining their crispiness. Traditionally, these munchies accompany a steaming cup of chai in the afternoon or serve as a delightful snack at gatherings and celebrations. For an added twist, try serving them with a dip of green chutney or tamarind chutney. When stored properly in airtight containers, they maintain their flavor and crunch for weeks, making them an ideal travel snack or a handy treat for unexpected guests.

Whether enjoyed with family or shared with friends, the legacy of Mysore Munchies is one that brings warmth and flavor, making them more than just a snack, but a slice of culture passed through generations.