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Potato murukku

By: RaksKitchen
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks


Rice flour 2 cups
Asafoetida 1/4 tsp
Cumin seeds 1 & 1/2 tsp
Salt As needed
Water As needed
Potato 1 no.
Butter 1/4 cup
water 2 tblsp


1.Cook potato,cool down,remove the skin and grind with softened butter and water to a smooth paste.Mix the rice flour,asafoetida,cumin and salt well.
2.Add the ground paste and required water,so that you get a non sticky dough.Keep covered at all the times.
3.I used the murukku press with the plate with three round hole as shown in the picture. You can try the star hole plate too.
4.I usually grease 3-4 broad laddles and press the murukku in the laddles and just drop the made murukkus in the hot oil. This method is good for two reasons…One is to avoid the heat not to affect your hands when you press directly in oil and the second is to make (hold) good shapes of the murukku.
5.Heat oil in a heavy bottomed pan,in between press 3-4 murukkus in the greased broad ladles as shown in the above picture.
6.When the oil is hot enough(if u add a pinch of dough it should rise immediately-do not let the oil fume at any point),drop the murukku one by one carefully. Put the fire in medium.
7.After the bubbles reduces(a minute or so) turn the murukkus(you can put the flame high at this point). Cook both sides till the bubbles and the cooking sound ceases.
8.Drain the murukkus in kitchen towels.


The dough has to be in a correct consistency,should not be sticky.
If the murukkus while you press gets broken,that means your dough needs more water,sprinkle more water and mix again.
If you make with more than two cups,prepare the dough in batches,or else if you make in bulk and keep the dough for long time,the murukkus will turn dark in colour as the time passes.
You can replace cumin with omam.
When you press the murukku,just press one layer in a spread manner,dont layer more as it will give you harder murukku and will take more time to cook. Make loose,single layered murukku.
You can replace butter with vanaspati or oil.

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