Potato murukku recipe

Recipe Cuisine: Indian | Recipe Category: Snack

Prep Time: 10 mins | Cook time: 25 mins | Makes: 15 murukku | Author: Raks anand

Learn how to make potato murukku, not only tasty but also easy to make as it has only rice
flour and no urad dal flour needed. With step by step pictures.

Ingredients
Rice flour - 2 cups

Asafoetida - 1/4 tsp

Cumin seeds - 1 & 1/2 tsp

Salt - As needed

Water - As needed

To Grind
Potato - 1

Butter - 1/4 cup (Measured melted)

water - 2 tbsp
 How to make potato murukku:
1. Cook potato,cool down,remove the skin and grind with softened butter and water to a smooth
paste.Mix the rice flour,asafoetida,cumin and salt well.

2. Add the ground paste and required water,so that you get a non sticky dough.Keep covered at
all the times.
3. I used the murukku press with the plate with three round hole as shown in the picture. You
can try the star hole plate too.

4. I usually grease 3-4 broad laddles and press the murukku in the laddles and just drop the
made murukkus in the hot oil. This method is good for two reasons…One is to avoid the heat not to
affect your hands when you press directly in oil and the second is to make (hold) good shapes of the
murukku.

5. Heat oil in a heavy bottomed pan,in between press 3-4 murukkus in the greased broad ladles
as shown in the above picture.
6. When the oil is hot enough(if u add a pinch of dough it should rise immediately-do not let the
oil fume at any point),drop the murukku one by one carefully. Put the fire in medium.
7. After the bubbles reduces(a minute or so) turn the murukkus(you can put the flame high at
this point). Cook both sides till the bubbles and the cooking sound ceases.
8. Drain the murukkus in kitchen towels.
 Notes
 The dough has to be in a correct consistency,should not be sticky.
 If the murukkus while you press gets broken,that means your dough needs more
water,sprinkle more water and mix again.
 If you make with more than two cups,prepare the dough in batches,or else if you make in bulk
and keep the dough for long time,the murukkus will turn dark in colour as the time passes.
 You can replace cumin with omam.
 When you press the murukku,just press one layer in a spread manner,dont layer more as it
will give you harder murukku and will take more time to cook. Make loose,single layered murukku.
 You can replace butter with vanaspati or oil.
 I donno why but my MIL and mom adds either a copper coin or a piece of tamarind before
they start frying the first batch of murukkus.
Repeat the process till end and transfer to an air tight container. Stays good for a month. Enjoy the
crispy white murukkus!