300 grms all purpose flour
2 tbs of oil
¼ cup or less or more little water
A pinch of salt
A pinch of baking powder (to make it crisp)
Oil for frying
For Syrup:
1 cup sugar
¼ cup water
Method:
Place the flour in the bowl, add in the pinch of salt, cooking soda.
Add in the oil, now add adequate water and knead
into a tight ball. Cover and leave aside for ½ an hour.
The dough will have to be tight otherwise it will not hold the shape
Divide the dough into small balls. The size of a small lime.
Roll out each ball into thin oval shaped puris.
Now with a knife slit along the puri, without cutting the edges.
Roll the slitted puri slowly. Press both ends so that
they will not open when frying.
Heat oil in wok, and deep fry the twisted murukku, till golden colour.
Remove on to tissue paper to absorb extra oil.
In a broad based pot, add in the sugar and water.
Bring to a boil, till the syrup thickens.
When the white bubble shows, add in the fried twisted murukkus.
Stir constantly on low heat, so that all the murukkus are coated well.
Turn off the heat at once or the sugar will crystallize soon.
Cool and store in an airtight tin.
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