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Ingredients
- 1 measure maida
- 1 measure besan
- 1 measure riceflour
- 2 measures wheat flour
- salt to taste
- 1 small lime sized lump of butter
- or 1 tablespoon hot oil
- 2 teaspoon chilly powder
- 1 teaspoon jeera
- 1 teaspoon white thil
Method
Mix and sift the 4 flours.
Tie loose in a thin cloth and steam for 20 minutes.
Remove and sift again.
Mix salt, chilli powder thil, jeera and butter and knead to chappatti dough consistency.
Spread murkus on a plastic sheet with a Murku mould and deep fry.
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