Potato Murukku Recipe

Potato Murukku is a crispy and tasty snack made with mashed potatoes and rice flour as main ingredients with herbs and spices. It’s a lovely twist to the regular murukku and makes a great tea-time option or festive treat. The mild flavor and light crunch make it enjoyable for all age groups. It’s something you’ll want to munch on again and again. Follow the step by step instructions to make potato murukku.

This recipe uses basic pantry ingredients and comes together easily once the potatoes are cooked. There’s no special preparation needed, and the process is simple even for beginners. It turns out golden and crisp, and keeps its crunch for days when stored properly. It’s a perfect choice for special occasions like Diwali or as an anytime snack to share with family. You can even pack it in gift boxes or snack jars. 

Jump to:

• About Potato Murukku
• Potato Murukku Ingredients
• How to make Potato Murukku Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Potato Murukku

Potato Murukku is a South Indian snack made with rice flour and mashed potatoes. It’s a variation of traditional murukku that uses boiled potatoes for a softer, crispier texture. The taste is subtle and lightly flavored, which makes it very addictive and comforting. This murukku is flavored with just butter, cumin seeds, and salt, giving it a light taste and pleasant crunch. The butter helps in getting soft, melt-in-mouth swirls while maintaining a crispy outer layer. 

This recipe balances crispiness with a soft bite. There’s no urad dal flour in this version, yet the texture turns out perfectly. The potato gives a unique texture and makes it slightly easier to shape. It’s a great alternative when you want a change from regular flour-based murukkus. It’s a quick and easy recipe that gives great results with minimal ingredients and effort.

This recipe is easily customizable. You can adjust the spice levels according to your taste. It is a great choice for kids’ snack boxes or to pair with evening tea. The flavor is subtle enough to suit different palates and can be customized with spices. You can even try slight variations to this base recipe, like adding garlic or spices for a flavorful version. 

Potato Murukku is one of easy instant murukku recipes that I tried recently. I love instant murukku recipes which I made with readymade idiyappam flour as its easy and quick to make. You don’t need homemade rice flour so no waiting for soaking and grinding like for thenkuzhal and other murukku recipes.

Potato Murukku Ingredients

• Potato – Adds moisture and softness to the dough. It also helps bind the flour and gives a unique texture and flavor to the murukku.
• Rice flour – This is the base for the murukku. It gives the snack its light, crispy texture. Use fine-quality rice flour or idiyappam flour for best results.
• Butter – Added for richness and to make the murukku soft and easy to press. It also helps create a melt-in-mouth texture after frying.
• Cumin seeds – Brings in a mild, earthy flavor. It adds a nice crunch and light seasoning that goes well with the blandness of rice flour.
• Hing – Adds a savory flavor and aids digestion. Its flavor balances the richness of the potatoes and spices, giving the murukku a distinct, irresistible taste.
• Water – Helps knead the dough to the right consistency. Add little by little until the dough becomes soft and non-sticky.
• Oil – For deep frying. Use fresh oil and make sure it’s at the right temperature to ensure even cooking and crisp texture.

Similar Recipes

• Thenkuzhal murukku
• Butter Murukku
• Maida Mullu Murukku
• Pottukadalai Murukku
• Rava Murukku

Why This Recipe Works

• This recipe is made with simple pantry ingredients.
• It’s a quick and easy recipe to make.
• No urad dal needed – just rice flour and potato.
• It has a soft yet crisp texture and mild flavor.
• You can add garlic or spices of your choice for a flavorful twist.
• You can customize and adjust the spice levels according to your taste.
• Perfect for special occasions, festivals or gifting.
• It’s great for all age groups.

How to make Potato Murukku Step by Step

1.Pressure cook potatoes for at least 5 whistles so that its soft, Peel off the skin and cool down. In a mixer add the potatoes and grind it without adding water to a smooth paste. In a mixing bowl add flour, butter, jeera, hing, required salt and potato paste.

2.First mix it well, then add water little by little to form a smooth non sticky dough. Take your murukku press. I used my thenkuzhal press.

3.Grease the murukku press with little oil, then fill the dough and start pressing. I usually press in 2 ladles and flip it in oil. Heat oil, check by adding a pinch of dough if it raises immediately with a ‘shh’ sound then the oil is ready. Now carefully flip over the prepared murukkus and deep fry. Turn over and cook.

4.Deep fry till slightly browned. Drain in tissue paper. Repeat the process until the entire dough finishes. Drain in tissue paper.

Cool down then store in an airtight container.

Expert Tips

• Potato – Pressure cook the potatoes until soft, and mash them well. Any lumps in the dough can block the press or affect the texture of the murukku.
• Flour – You can use homemade rice flour or store-bought idiyappam flour. There’s no need to roast it before using.
• Dough Consistency – If the dough feels too tight, sprinkle a little water and knead again until soft. If it breaks while pressing, add a little more rice flour and knead again.
• Butter – Stick to the mentioned amount of butter. Too much can make the dough too soft and cause it to break while shaping.
• Pressing Murukku – Grease the murukku press before filling to prevent sticking. If you can manage, press the murukku directly into hot oil—but do it carefully.
• Frying Tips – Deep fry on medium heat for even cooking and crisp texture. Flip gently and fry both sides until golden. If the oil is too hot, the murukku may brown quickly but remain soft inside.
• Testing Oil – Drop a small piece of dough to test oil. It should rise immediately with bubbles, which indicates the right temperature.
• Even Cooking – Use small to medium-sized swirls for uniform frying. Don’t overcrowd the kadai to allow the murukku to cook evenly.

Serving and Storage

Serve Potato Murukku as an evening snack with tea or pack in snack boxes. It also makes a great addition to a festive spread.

Store the murukku in an airtight container after cooling completely. It stays fresh and crisp for up to a week at room temperature.

FAQS

1.Can I use store-bought rice flour for this recipe?

Yes, you can use store-bought idiyappam flour. No need to roast it before using.

2.Can I skip butter in this recipe?

Butter adds softness and helps bind the dough. If you want to skip it, replace with hot oil or ghee, but the texture may slightly change.

3.Can I use leftover boiled potatoes for this recipe?

Yes, leftover boiled potatoes work well. Just make sure they’re mashed smoothly, without any lumps, before using.

4.Why is my murukku oily?

If the oil temperature is too low, the murukku may absorb more oil. Always fry on medium heat and wait till the oil is hot enough before adding each batch.

5. How do I know when the murukku is done frying?

It turns golden and the bubbles reduce. Flip and fry both sides evenly until crisp.

6.Can I replace cumin with sesame seeds?

Yes, white sesame seeds can be used instead of cumin for a different flavor.

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