Go Back

Muccharey

Servings 8 servings

Equipment

  • Chakli press with a plate with 3 star shaped holes
  • Spice grinder

Ingredients

  • 3/4 cup Puttani powder
  • 3 cups Rice flour
  • 6-8 Dry red chillies Preferably Byadagi variety
  • 1/4 tsp Hing
  • 1/2 tsp Poppy seeds
  • 4 tbsp Butter at room temperature
  • 1/2 -3/4 tsp Salt to taste
  • 3-4 cups Vegetable or Canola oil for deep frying

Instructions

  • Dry roast red chillies and poppy seeds lightly in a saucepan and powder using a spice grinder
  • Mix this powder with the rest of the ingredients incorporating the butter evenly and make a soft dough using a little water at a time.
  • Heat the oil in a large kadai or deep saucepan until the oil begins to shimmer. The oil is ready when a little bit of dough dropped in releases air bubbles and rises to the surface quickly. Be careful not to overheat the oil.
  • Fit the three star plate into the chakli press and spray some non stick spray or lightly oil the container of the press. Load a ball of dough into the press and press large irregular shapes directly into the hot oil. Fry on a medium fire so as to cook the mucchare through.
  • Drain on paper towels until the muccharey is completely cooled and then break them up into large pieces. Store in an airtight container for up to a month.

Notes

You can substitute red chili powder for dried red chilies in a pinch. The one difference will be that you won't see flecks of chili in the muccharey. 
Picture by Neelu Jain