The murukku press — also called a chakli maker, sevu press, or snack extruder — is a kitchen tool specific to Indian snack-making traditions and has no Western equivalent. It consists of a cylindrical barrel with a plunger or screw mechanism that forces dough through interchangeable die plates, each producing a different shape. The dies included with standard Indian murukku presses cover: murukku (spiral shape), chakli (ring shape), sevu (thin noodle-like strands), omapodi (ajwain-flavoured thin sticks), ribbon pakoda (flat ribbon strands), star murukku (star cross-section), and several others. The dough is typically made from rice flour or gram flour (besan) mixed with sesame seeds, ajwain, and other spices, pressed directly into hot oil, and deep-fried until crisp. Indian households use the murukku press primarily during festival seasons — Diwali, Navratri, Ganesh Chaturthi — when large batches of traditional snacks are prepared at home. A good murukku press handles stiff dough smoothly without the plunger jamming, and the die plates should produce clean, consistent shapes.
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Buy on AmazonStainless steel murukku presses are more durable and rust-resistant than aluminium, and easier to clean (dishwasher-safe, though most home cooks hand-wash). Steel presses with a screw mechanism (rotating the handle turns a screw that advances the plunger) require more rotational force but provide better pressure control for very stiff doughs. Plunger-type steel presses (push-down lever mechanism) are faster and more intuitive but may be harder to use with very stiff dough without the mechanical advantage of the screw. Aluminium presses are lighter (easier to hold and operate during large-batch snack making) and less expensive, but can leave aluminium residue in contact with acidic doughs over time. For occasional festival use (1-2 batches per year), aluminium is perfectly adequate. For families that make fresh snacks regularly, the durability of stainless steel justifies the price premium. The number of dies included: standard presses come with 10-14 die plates — verify that the standard murukku die (spiral) and at least 2-3 other common shapes (sevu, ribbon) are included.
The plunger won't depress (dough too stiff): Add a tablespoon of warm water to the dough and knead again. Very stiff dough (which produces the best-shaped murukku) can be difficult to press — rest the barrel end on the edge of the wok (held above the oil) and press down with body weight rather than just arm strength. The murukku breaks when entering the oil (dough too dry or crumbly): The dough needs more moisture — add a teaspoon of water, or the problem may be insufficient urad dal flour (which provides binding). Murukku absorbs too much oil (frying temperature too low): Ensure the oil is hot enough (a small piece of dough dropped in should rise immediately and sizzle). Murukku is hard and dense instead of crispy and light (over-kneading or wrong flour ratio): Rice flour produces crispy murukku; too much gram flour or over-kneaded dough produces dense results. The die plate hole is inconsistently sized (warped die): Aluminium die plates can warp if left on a hot surface — store die plates separately and never press them onto the oil's surface directly. Press shapes at a slight angle into the oil to release from the die cleanly.
Q: Can I make chakli with a murukku press?
A: Yes — chakli and murukku are made from similar doughs through similar die plates with different shapes. Murukku die produces an open spiral shape; chakli die produces a closed ring. Both are made from rice flour and urad dal flour. Chakli tends to be slightly thicker and firmer than murukku; the dough recipe is essentially the same. A murukku press with a chakli die plate included (check the die plate set before purchasing) can make both.
Q: How many murukku can one press barrel filling make?
A: A standard murukku press barrel holds enough dough for 8-12 murukku pieces per fill, depending on size. For a typical batch of 50-60 murukku (standard Diwali preparation), you will fill the barrel 5-7 times. This takes approximately 45-60 minutes total including frying time. Plan for 2 litres of oil in the wok for continuous frying without temperature drops between batches.
Q: Can I use a murukku press for pasta or other Western extruded foods?
A: Murukku presses are designed for stiff Indian snack doughs and do not function well with wetter pasta dough. Italian pasta extruders operate differently — they use a mechanical advantage (motor or gear reduction) to push wetter dough through smaller-diameter dies at much higher pressure than a hand-operated murukku press can achieve. Do not attempt pasta in a murukku press; the dough will not flow properly and may damage the press mechanism.
A stainless steel murukku press with 12+ die plates under ₹650 is the best choice for Indian festival snack making. Click Buy on Amazon for current prices.