Chef's Corner: Achu Murukku Chaat Recipe By Chef Harsh Shodhan

Are you eyeing unique recipes to impress guests and get everyone talking this Diwali? Then you’re at the right place. Chef Harsh Shodhan, the culinary force behind The Gourmet Kitchen, has shared with us a simple, traditional, yet flavor-packed Achu Murukku Chaat recipe. The murukku is in a crisp, flower shape with cooling yoghurt, chutneys, and a sprinkle of fresh pomegranate.

This article is part of our Chef’s Corner IP – unstumbled’s cozy corner where we share with you chef-approved recipes for you to make at home. In this edition, note down the Achu Murukku Chaat Recipe by Chef Harsh Shodhan. 

Chef’s Corner: Chef Harsh Shodhan’s Achu Murukku Chaat Recipe

About Chef Harsh Shodhan

Chef Harsh Shodhan is the culinary force behind The Gourmet Kitchen. His work spans catering, bespoke culinary experiences and contemporary interpretations of Indian and global cuisine. Chef Harsh’s approach focuses on creating distinctive food experiences that balance both culinary techniques and visual appeal, while maintaining rich flavors. 

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Chef Harsh Shodhan’s Achu Murukku Chaat

For Diwali, Chef Harsh Shodhan’s Achu Murukku Chaat reflects this philosophy by transforming a traditional snack into a  contemporary appetizer suited to festive entertaining. He reimagines the achu murukku, a traditional South Indian snack known for its delicate, flower-shaped crispness.

The dish brings the familiarity we associate with Indian chaat with an unexpected festive base. Each bite offers a contrast of textures and tastes – from the crispy murukku to the cooling yoghurt. The Achu Murukku Chaat offers a refreshing addition to the Diwali menu, allowing you to add a modern twist to a traditional classic.

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Ingredients For Achu Murukku Chaat Recipe By Chef Harsh Shodhan 

• Preparation time: 30 to 40 minutes, excluding additional chutney preparation 
• Cooking time: 25 to 35 minutes 
• Serves: 4 
• Cuisine: Contemporary Indian 
• Course: Festive appetizer 

Ingredients 

For the Achu Murukku 

• 100 g rice flour 
• 40 g besan 
• 20 g fine semolina 
• 150 to 180 ml water, as required 
• ½ tsp cumin seeds 
• ½ tsp black sesame seeds 
• ¼ tsp red chilli powder 
• A pinch of asafoetida 
• Salt to taste 
• Oil for deep-frying

For the Yoghurt Base 

• 250 g thick yoghurt 
• ½ tsp roasted cumin powder 
• ¼ tsp chaat masala 
• Salt to taste 

For the Green Chutney 

• 1 packed cup fresh coriander leaves 
• ½ cup fresh mint leaves 
• 1 to 2 green chillies 
• 1 tbsp lemon juice 
• ½ tsp roasted cumin powder 
• Salt to taste 
• Chilled water, as required 

For the Tamarind Chutney 

• 50 g seedless tamarind 
• 50 g jaggery, or to taste 
• 200 ml water 
• ½ tsp roasted cumin powder 
• ¼ tsp dry ginger powder 
• ¼ tsp red chilli powder 
• Black salt to taste 

For Assembly 

• 12 to 16 savory achu murukku pieces 
• Prepared yoghurt base 
• Green chutney 
• Tamarind chutney 
• 2 tbsp fresh pomegranate seeds 
• Roasted cumin powder, to taste 
• Chaat masala, to taste 
• Fresh coriander leaves for garnish 
• Fine sev, optional 

Also Read: Chef’s Corner: Lucknowi Rajma Galouti Kebab By Chef Gaurav Singh

Method For Achu Murukku Chaat Recipe By Chef Harsh Shodhan

1. Prepare the achu murukku 

Combine the rice flour, besan, semolina, cumin seeds, black sesame seeds, red chilli powder,  asafoetida and salt in a mixing bowl. Gradually add water, whisking to form a smooth batter that can  coat the mould evenly. Allow it to rest for 10 to 15 minutes. 

Heat oil in a deep pan and immerse the achu murukku mould until thoroughly heated. Dip the mould  into the batter, leaving its upper edge uncovered, and return it immediately to the hot oil. Fry until the murukku releases from the mould and turns crisp and golden. Drain and cool completely. 

2. Make the yoghurt base 

Whisk the yoghurt until smooth. Add roasted cumin powder, chaat masala and salt. Mix well and refrigerate until ready to assemble. 

3. Prepare the green chutney 

Blend the coriander, mint, green chillies, lemon juice, roasted cumin powder and salt with a little  chilled water until smooth. Adjust the seasoning and refrigerate.

4. Prepare the tamarind chutney

Simmer the tamarind in water until softened. Extract and strain the pulp, then return it to the pan  with jaggery, roasted cumin powder, dry ginger powder, red chilli powder and black salt. Simmer until slightly thickened and allow it to cool. 

5. Assemble the chaat 

Arrange the crisp achu murukku pieces on a serving platter. Spoon the chilled yoghurt over them,  followed by generous but balanced drizzles of green and tamarind chutneys. 

Finish with roasted cumin powder, chaat masala, fresh pomegranate seeds and coriander leaves. Add a light scattering of sev if desired. 

Serve immediately to preserve the crispness of the murukku. 

Chef Harsh Shodhan’s Tips 

Store the murukku in an airtight container once completely cool and assemble just before serving

Add the yoghurt and chutneys at the last moment to maintain the contrast between the crisp base and creamy toppings.

The yoghurt should cool the palate, the green chutney should add freshness, and the tamarind chutney should bring sweetness and acidity without overpowering the dish.

Note: Information used in the article has been taken from verified online sources

Summing Up

Diwali menus are an opportunity to revisit familiar flavors and present them in unexpected ways. And this Achu Murukku Chaat recipe does exactly that! If you’re looking to add something different to their festive spread, this dish offers a balance of tradition and creativity, proving that even a familiar snack can become the centrepiece of a new culinary experience.