Potato Murukku…. Have you heard of it?? I have used potato for varuvals, poriyal, chips or may be paratha… but making murukku with it is unusual atleast in my world. Ever since i saw this on Raks Kitchen food-clyclopedia… why not call it that way 🙂 she has a whole bunch of mouth watering recipes in her blog, all beautifully organised and ever since i saw this post on potato murukku… that bad craving started and today is the day and we all get to relish this crunchy snack! This is one awesome, easy snack recipe to try for a quick evening snack, also makes a great savory norrukutheeni during diwali festival to just eat or share with your family and friends 😉
|Idiyappam flour / Rice flour||1 cup|
|Potato||1 small (1/4 cup paste)|
|Butter (unsalted, @room temperature)||2 tablespoons|
|Cumin seeds||1 teaspoon|
|Salt||1/2 teaspoon (or to taste)|
|Oil||2 cups (for deep frying)|
Some murukku recipes to try from our page…..
Boil potato in a pressure cooker upto 3 whistles and let it cool completely. Peel the skin and keep the flesh ready.
Grind to a soft paste using very little water. (just use pulse setting in your mixer… do not use speed run, it will make it rubbery)
Take the rice flour(I’ve used idiyappam flour… ofcourse store bought 😥 ) along with asafoetida, room temperature butter, slat, cumin seeds and potato paste.
Mix to make a soft dough, sprinkle little water if needed to make the dough like baby butt soft 😉
i’ve used this disc for a change… you can use 3 round hole or star plate or even one star plate. Meanwhile heat oil in a kadai and keep it ready!
Fill the murukku press with little dough.
If you are comfortable pressing directly into the oil-fine. if not press on the back of a slotted ladle and keep it ready.
Drop them into the hot oil and start frying over medium flame.
Deep fry till they turn lightly golden. Start frying the murukkus and flip once to cook the other side to fry till golden brown. Do not over crowd…. fry in batches may be 4 or 5 in one batch.
Initially the murukkus will sizzle real fast and will be bubbling when dropped in oil. After a minute of so then settle really well and all those bubbles will stop and murukku will start to sink a little bit in oil. At this stage , take them out and drain excess oil in a paper tissue.
They may look pale white when you take it out and once they cool they get that intense yellow color.
Let them cool completely and store in air-tight box, stays good for 2 weeks.
Some more murukku recipes to try from our page
- Makes 10 small murukkus
- Checking oil temperature- Heat the oil, drop a pinch of dough and when the dough raises to top with one sizzle then its ready for you to fry.
- If it sinks – oil not hot enough / if it burns – the your oil is too hot. Once you’re confident that it is at right temperature then set the flame at medium level.
- Do not over crowd…. fry in batches may be 4 or 5 in one batch.
- You may add 1/2 teaspoon red chili powder for a spicy version of this murukku.