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Potato Murukku/Chakli as the name suggests murukku is made using boiled mashed potato. As I came across so many recipes with potato murukku, I too wanted to try it. Trust me it came out so crisp and crunchy than our normal murukku.
In Tamil, we used to say “poru poru murukku”. That is, if we bite the murukku it will wither, we need not give any force to bite the murukku. This Potato Murukku turned out to be such a crispy and crunchy murukku. I did not add any urad dal powder, roasted gram powder or Bengal gram powder as we add with other varieties of murukku. Potato paste binds well with the rice flour and was able to press smoothly without any difficulty. I added some chili powder for spice. If you want it spicier add more chili powder or coarsely crushed pepper powder as per your needs. Now let us see how to prepare this recipe.
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Potato Murukku Recipe | Potato Chakkli - Diwali Snacks Print Recipe
Crispy and crunchy potato flavored murukku.
- CourseEvening Snack
- CuisineSouth Indian
| Servings | Prep Time |
| 20 Murukku approx | 10 minutes |
| Cook Time |
| 30 minutes |
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| Potato Murukku Recipe | Potato Chakkli - Diwali Snacks Print Recipe Crispy and crunchy potato flavored murukku.
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Ingredients
- 1 cup Rice flour Idiyappam flour
- 1 Potato medium size
- 1 tsp Cumin seeds/Jeera
- 1/2 tsp Asafoetida/hing
- 1 tbsp Ghee/butter/oil
- 1/2 tsp Chili powder
- salt to taste
- 2 cups oil to deep fry
Servings: Murukku approx
Instructions
Pressure cook potato. Peel the skin and add in a wide bowl. Mash potato to a smooth paste by adding a tbsp of water. Make sure there are no lumps in the potato. Now add rice flour, hing, cumin seeds, chili powder, salt to taste, melted butter along with mashed potato.
Mix thoroughly and crumble everything well. Then add water little by little. Bring it to a chapati dough consistency. It should neither be too stiff nor too soft. Murukku press (3 stars) shown here is used for making murukku.
Take a small portion of dough and make to the ball. Now grease the murukku press with oil and fill 3/4 of the press with dough. Keep 2-3 butter paper ready by applying oil on it. Now press the murukku batter on butter paper in a circular motion as shown. 3 to 4 circles are enough. Heat oil in a heavy bottom Kadai. First, check by dropping a little dough in oil. If the oil is hot enough the dough would rise immediately or else it will go down. Now gently drop the murukku into the oil. Deep fry 2 to 3 murukkus at a time. Do not overcrowd.
Let it cook on low flame till it turns crispy. Then gently turn to the other side and let it cook till bubbling stops. Now remove and place it on a kitchen towel to remove excess oil. Repeat the process with remaining murukku batter. Let it cool and store it in an airtight container.
Recipe Notes
- Use any good brand rice flour.
- Always cook murukku in medium-low flame to evenly cook.
- Instead of cumin seeds, you can use carom seeds.
- Gently drop the murukku into oil, or else oil may spill.Use enough oil to deep fry.
- If you feel the dough is getting dry and not able to press, sprinkle little water and mix it thoroughly.
- Always keep the dough closed with a cloth or lid to prevent it from getting dry.
- If making in large quantities always make it in batches.
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You might also likeKara Sev,Kara Boondi,Butter Murukku,Plain Sev,Ribbon Pakoda.
Delicious crispy and crunchy Potato Murukku is ready to relish.
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