Garlic Murukku Recipe: A Spicy & Crunchy Homemade Snack
Oct 13, 2026
Love crispy snacks with a little spice? Garlic Murukku, also called Poondu Murukku, is a tasty twist on the traditional murukku. It has a lovely garlic flavour, a little heat and a crunchy bite that goes perfectly with tea or coffee.
It is easy to make at home with simple ingredients. Follow a few easy tips for the dough and frying, and you can enjoy crispy Garlic Murukku with your family.
A Flavourful Twist on Traditional Murukku
Garlic Murukku brings together the familiar crunch of traditional murukku with the strong, comforting flavour of fresh garlic. The garlic is blended with red chilli and added to the flour mixture, giving the snack its colour, aroma and gentle heat.
For a smooth and easy-to-work dough, Anil Murukku Flour can be used as the main flour in this recipe. Good-quality rice flour helps you prepare murukku with an even texture and a satisfying crunch.
Garlic Murukku Recipe at a Glance
● Preparation time: 20 minutes
● Cooking time: 20–25 minutes
● Total time: About 45 minutes
● Servings: 4–5
● Difficulty: Easy
● Type: South Indian savoury snack
● Best served: With tea or coffee
Ingredients for Garlic Murukku
| Ingredient | Quantity | Purpose |
| Anil Murukku flour | 2 cups | Gives the murukku its crisp texture |
| Gram flour (besan) | ½ cup | Adds flavour and helps with texture |
| Garlic cloves | 8–10 | Main flavour |
| Dry red chillies | 3–4 | Adds spice and colour |
| Butter | 1 tbsp | Helps give a lighter texture |
| Cumin seeds | 1 tsp | Adds a mild earthy flavour |
| Sesame seeds | 1 tsp | Adds crunch and flavour |
| Asafoetida | ¼ tsp | Adds a traditional savoury aroma |
| Salt | As needed | Balances the flavours |
| Water | As needed | To prepare the dough |
| Oil | For deep frying | For cooking the murukku |
How to Make Garlic Murukku
Step 1: Prepare the Garlic and Chilli Paste
Peel the garlic cloves and add them to a mixer along with the dry red chillies. Add only a small amount of water while grinding to make a smooth, thick paste.
A smooth paste is better than a coarse mixture because it spreads the garlic flavour evenly through the dough.
Step 2: Mix the Dry Ingredients
Take the Anil Murukku flour and gram flour in a wide mixing bowl. Add cumin seeds, sesame seeds, asafoetida and salt.
Mix everything well so that the spices are evenly distributed before adding the wet ingredients.
Step 3: Add Butter and Garlic Paste
Add the butter to the Murukku flour mixture and rub it gently into the flour using your fingertips.
Now add the prepared garlic and chilli paste and mix well. You should be able to notice the garlic aroma at this stage.
Step 4: Prepare the Dough
Add water little by little and knead everything into a smooth, soft dough.
Do not add all the water at once. The dough should be soft enough to press easily through the murukku mould without breaking, but firm enough to hold its shape.
Step 5: Prepare the Murukku Press
Grease the inside of the murukku press lightly with oil. Choose a star-shaped or suitable murukku plate and place it inside the press.
Fill the press with a portion of dough. Do not overfill it, as this can make pressing difficult.
Step 6: Shape the Garlic Murukku
Press the dough into small spirals on a greased plate, banana leaf or parchment paper. Keep the circles neat and avoid making them too thick.
You can also make small or mini murukku pieces if you prefer bite-sized snacks that are easy to serve.
Step 7: Heat the Oil
Heat enough oil in a deep kadai over medium heat. To check whether the oil is ready, drop a small piece of dough into the oil. It should rise gradually with steady bubbles rather than sinking to the bottom or browning immediately.
Step 8: Fry the Murukku
Carefully slide the shaped murukku into the hot oil. Fry a few pieces at a time without overcrowding the kadai.
Turn them gently when needed and fry until the murukku becomes crisp and lightly golden, without allowing it to turn dark brown. The bubbling around the murukku will also reduce when it is nearly done.
Step 9: Drain and Cool
Remove the fried murukku using a slotted spoon and place it on a kitchen towel or paper to remove excess oil.
Allow the murukku to cool completely before storing. It will become crispier as it cools.
Nutrition Information
The nutrition values below are approximate and can vary depending on the size of the murukku and the amount of oil absorbed during frying.
| Nutrient | Approximate value per serving |
| Calories | 180–220 kcal |
| Carbohydrates | 25–30 g |
| Protein | 4–5 g |
| Fat | 8–11 g |
| Fibre | 1–2 g |
| Sodium | 150–250 mg |
Tips for Perfect Garlic Murukku
Keep the Dough Soft
The dough should be soft and smooth, but not sticky. A very hard dough can make the murukku difficult to press and may result in a harder snack.
Use Fine Rice Flour
Fine rice flour helps create a smoother dough and gives the finished murukku a better texture. Sift the flour if you notice any lumps.
Do Not Make the Murukku Too Thick
Thick murukku takes longer to cook and may not become evenly crisp. A medium-thin shape is easier to fry and gives a pleasant crunch.
Fry at the Right Temperature
Oil temperature is one of the most important parts of making crispy murukku. Very hot oil can brown the outside too quickly, while cooler oil can make the murukku absorb more oil.
Do Not Add Too Much Garlic
Garlic is the main flavour, but too much garlic paste can make the dough wet and difficult to handle. Use the recommended quantity first and adjust it in your next batch if needed.
Fry in Small Batches
Give the murukku enough space in the kadai. Overcrowding lowers the oil temperature and can affect the crispness.
Common Mistakes to Avoid
● Using a Very Hard Dough
A stiff dough can be difficult to press and may produce hard murukku. Add water little by little until the dough becomes soft and manageable.
● Making the Spirals Too Thick
Thick spirals may remain soft in the centre. Keep the shape reasonably thin for even cooking.
● Frying in Very Hot Oil
If the oil is smoking or the murukku turns brown immediately, the heat is too high. Reduce the flame and allow the oil temperature to settle.
● Overcrowding the Kadai
Putting too many murukku pieces into the oil at once can lower the temperature. Fry in small batches instead.
● Storing Before Cooling
Do not place hot murukku directly into an airtight container. Steam can build up inside and make the snack lose its crunch.
How to Store Garlic Murukku
Let the murukku cool completely before storing it. Place it in a clean, dry and airtight container.
Keep the container away from moisture. Always use a dry spoon or hand when taking murukku from the container to help maintain its crisp texture.
When stored properly in an airtight container away from moisture, homemade Garlic Murukku can stay crisp for about 1–2 weeks.
Discover More Snack Recipes
● Thenkuzhal Murukku Recipe
● Rava Coconut Ladoo Recipe
● Ribbon Pakoda Recipe
● Diwali Shankarpali Recipe
Conclusion
Crispy on the outside, flavourful with garlic and easy to make, Garlic Murukku is a simple way to give a traditional snack a tasty twist. Once you get the dough consistency and frying temperature right, making a batch at home becomes easy.
Looking for the right flour for your homemade murukku? Try Anil Murukku Flour and enjoy an easy way to prepare crispy, flavourful murukku at home.
