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Best Murukku in Sydney

“A twisted, crunchy snack that travels from Tamil Nadu to Singapore, known by many names across the Indian subcontinent.”

Murukku

What the real thing tastes like

Muṟukku (Tamil: முறுக்கு, romanised: muṟukku, lit. 'twisting') is a savoury, crunchy snack originating from the Indian subcontinent. In India, murukku is especially common in the states of Tamil Nadu, Telangana, Andhra Pradesh, Karnataka, Kerala, Chhattisgarh and Odisha. It is called murkulu in Telangana, janthikalu in Andhra Pradesh and mudku/murku in Odisha. Chakli is a similar Indian dish, typically made with an additional ingredient, chickpea flour. It is also common in countries with substantial Indian and Sri Lankan diaspora communities, including Singapore, Fiji, Malaysia, and Myanmar. Called sagalay gway (စာကလေးခွေ; lit. 'baby sparrow coils') in Burmese, it is a common snack and is used as a topping for a regional dish called Dawei mont di.

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Murukku is a twisted, crunchy snack that crackles between your teeth—its name literally means 'twisting' in Tamil, a nod to the spiral shape formed during frying. Born across the Indian subcontinent, it's especially beloved in Tamil Nadu, Andhra Pradesh, and Telangana, where it goes by regional names like murkulu and janthikalu. The snack has traveled far beyond its origins, showing up in the pantries of Indian and Sri Lankan communities across Singapore, Malaysia, Fiji, and Myanmar, where Burmese cooks call it 'baby sparrow coils' and layer it atop the regional dish Dawei mont di.

Order it here when it has

  • crunchy texture
  • common across multiple Indian states
  • popular in diaspora communities
  • versatile—eaten alone or as topping

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