Murukku History

Muruku, chakli or akar kelapa is a savoury snack consisting of a deep-fried spiral of bean-based batter. It originated in the cuisines of south and west India, and is now popular in the Indian Subcontinent and Indonesia, where it is akar kelapa, and is particularly popular among Betawi.Muruku or chakli originated in South Indian/West Indian cuisine . Because of its taste and easy preparation, it is now a widely available snack.The mixture is made into a batter, mechanically extruded, formed into a spiral or coil, and fried to a crisp. 
Muruku can also be rolled into a flat ribbon (ribbon muruku) or shaped by hand (kai muruku). Kai suthu muruku (Hand spun) is prepared by getting a string of dough and twisting it while winding it into a ring. This process is very hard, requires patience and is highly technical work. This profession is in high demand and is paid very well.

It is popular among the Indian residents of Fiji, and among Indian Fijians in North America. Muruku is traditionally enjoyed as a treat on Diwali. More recently, muruku has become available in North America, and is made by several manufacturers in the United States.Muruku has also found its way into the UK market, distributed under the name "Chakri." Here in Singapore, it is very popular among among all races and in festive seasons it is high in demand! Yet it is also served as a snack and tidbits locally.