The murukku maker (also called chakli press, sev press, or murukku/chakli machine) is the tool that makes Diwali, Navratri, and Holi snack preparation manageable in a home kitchen. Without the press, murukku (the South Indian spiral rice snack), chakli (the Maharashtrian version), and sev (the thin chickpea noodle) require either piping bags (sev) or extensive hand-shaping skills (murukku spiral technique). A good murukku maker reduces the time to press a full batch of murukku from 45 minutes of hand-shaping to 8-10 minutes of machine pressing. Here are the three best murukku makers for Indian home kitchens in 2026.
The Pigeon 10-disc murukku maker is the best overall choice because 10 interchangeable dies cover the complete range of South Indian and West Indian deep-fried snacks made in most Indian households: chakli disc (star-shape spiral), sev disc (fine and coarse), ribbon pakoda disc, thenkuzhal disc, omapodi disc, and specialty discs for specific regional shapes. The 10-disc variety means a single tool handles Diwali preparation for a household that makes multiple snack types — buying individual single-use presses for sev and chakli separately would cost more.
The stainless steel cylinder (500ml capacity) holds enough dough for 35-40 murukku in one load, requiring approximately 3-4 refills to complete a standard Diwali batch of 150 pieces. The screw-press mechanism (turn the handle clockwise to press dough through the die) requires firm but not excessive force — the stainless construction withstands the repeated pressing without flexing or cracking. The discs clean easily by soaking in warm water for 5 minutes to dissolve the dried dough, then a gentle brush. At Rs.549, the Pigeon 10-disc is the best value comprehensive murukku press.
Price: Rs.549
Buy Now on AmazonThe Anjali 4-in-1 chakli maker is the compact choice for Indian households that make only chakli and sev (the two most common festive snacks) and don't need 10 discs for specialty shapes. The 4 discs cover: chakli (star disc for the standard spiral), sev (fine disc for thin sev), ribbon pakoda (flat disc), and boondi (round disc with multiple holes for boondi preparation). These 4 shapes cover 95% of what most Indian households make during festivals.
The compact design (cylinder diameter 8cm vs 10cm for the Pigeon) means the Anjali press fits more easily in standard kitchen drawers and requires less counterspace during use. The lever mechanism (push down rather than screw) is faster for high-volume pressing — a single lever push is quicker than multiple screw turns — but applies less sustained pressure, which means it works best with softer dough consistency (more water or ghee in the dough to reduce resistance). At Rs.349, the Anjali 4-in-1 is the best value compact chakli press for standard festival preparations.
Price: Rs.349
Buy Now on AmazonThe Ganesh brass murukku maker is the traditional choice for South Indian households where murukku making is a cultural practice with specific expectations about tool weight, material, and texture. Traditional brass murukku presses are heavier than stainless steel (the weight assists pressing force) and produce a slightly different surface texture on the murukku — traditional brass-pressed murukku have a marginally rougher exterior surface compared to stainless steel, which creates slightly more surface area for oil adhesion during frying, producing a crunchier exterior texture.
The Ganesh brass press comes with 5 traditional South Indian murukku discs: star (standard chakli), thenkuzhal (the smooth round tube shape), ribbon (flat strip), omapodi (fine hair sev), and multi-hole (boondi and coarse sev). Brass requires more thorough drying after washing to prevent green oxidation, but is easily cleaned with tamarind or lemon if oxidation does develop. At Rs.699, the Ganesh brass murukku press is the choice for traditional South Indian households who value material authenticity in their festival cooking tools.
Price: Rs.699
Buy Now on Amazon| Product | Price | Material | Discs | Best For |
|---|---|---|---|---|
| Pigeon 10-Disc SS | Rs.549 | Stainless steel | 10 | Most versatile, all snack types |
| Anjali 4-in-1 | Rs.349 | Stainless steel | 4 | Best value, standard chakli/sev only |
| Ganesh Brass | Rs.699 | Brass | 5 | Traditional South Indian murukku |
Dough consistency for different shapes: Sev (fine disc) requires the thinnest dough with the most water — press through fingers to check: it should extrude through a narrow gap without cracking. Chakli (star disc) needs medium stiffness — press a ball in the fist; it should hold its shape without sticking. Ribbon pakoda (flat disc) uses the stiffest dough — too soft and the ribbon doesn't hold its shape on the way to the oil. Adding 1 tbsp extra ghee softens dough effectively without adding water (water makes dough sticky and difficult to press clean shapes).
Frying temperature for murukku: Oil must be at 165-170°C for murukku — lower than the 180°C used for puri. Murukku takes 3-4 minutes to cook completely, and at 180°C the exterior browns and hardens before the interior is cooked through, producing a chewy rather than crunchy interior. Test by dropping a small piece of dough — at correct temperature it sizzles and rises to the surface within 4-5 seconds. Murukku is correctly done when the sizzling sound reduces and the pieces float quietly — the reduced sizzle indicates moisture has cooked out.
For households that make multiple Diwali snack types (chakli + sev + ribbon pakoda + omapodi), the Pigeon 10-Disc at Rs.549 is the best value with the most versatile disc set. For standard festival preparation limited to chakli and sev, the Anjali 4-in-1 at Rs.349 is the economical choice. South Indian households with a preference for traditional brass murukku press aesthetics should choose the Ganesh Brass at Rs.699 for its cultural material authenticity.