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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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