Red chilli Powder – 2 tsp
Butter / Dalda – 3 tsp
Asafotedia / Hing – ½ tsp
Salt – to taste
Oil – to deep fry
White sesame seeds – 1 tsp (optional)
Mix it well using water to soft dough.
In a deep pan, heat oil. Keep the flame in medium.
Take the murukku maker and fix the ribbon pakoda plate (achu) on it.
Grease it with little oil.
Take a handful of mixture and place it in the murukku maker.
Press it in the hot oil in a circular motion till the mixture gets over.
Wait for some time and allow it to cook.
Flip it gently to other side. Wait till it turns to golden color.
Take it out and drain it in a tissue paper. Allow it to cool.