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.
Servings10 Murukku
Ingredients
- 1 cup rice flour
- 1 medium potato boiled
- 1 and ½ tablespoon butter
- ¾ 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
- 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.
Nutrition Facts
Potato Murukku Recipe
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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