Potato Murukku
Potato Murukku is a crispy and tasty murukku that you can try for any festival. Potato Murukku is made using rice flour and potato as main ingredients. Potato Murukku Recipe with step by step pictures for easy understanding and reference.
Servings10 Murukku
Ingredients
- 1 cup rice flour
- 1 medium potato boiled
- 1.5 tablespoon butter
- 3/4 teaspoon cumin seeds
- salt to taste
- oil to deep fry
- water as required
Instructions
- 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.
- 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.
- 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.
- 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 Potato Murukku in an airtight container.
Notes
- You can either use homemade rice flour or readymade idiyappam flour.You dont need to roast the idiyappam flour for this murukku.I used Nirapara brand idiyappam flour.You can even use homemade rice flour if you have it ready.
- If you are comfortable and can handle the heat, you can press the murukku directly in oil.
- You can even add 2-3 murukkus at a time while frying.My kadai was small and I pressed a little medium sized murukku so I added one/ two at a time.
.You can replace jeera with sesame seeds. - Cook in low medium flame and regulate heat as and when it goes high / low.
If you prefer spicy murukku then use 1/2 teaspoon red chilli powder.Or grind 3 pearls garlic with 2 red chillies for flavoured murukku. - Adding more butter will make the murukku crumble and you will not get continuous swirls while pressing it will break in between.When you press and if its too tight to press then your dough is very tight in consistency so drizzle little water and knead to get the desired consistency. And when you press if you dont get a long continuous line and if it tends to break then butter is more so dont panic - just little rice flour, water and knead it again.
Nutrition Facts
Potato Murukku
Amount Per Serving (75 g)
Calories 385
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 19mg1%
Potassium 538mg15%
Carbohydrates 84g28%
Fiber 4g17%
Sugar 1g1%
Protein 7g14%
Vitamin A 30IU1%
Vitamin C 21mg25%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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