Potato Murukku is a easy snack which I learnt from a very
nice group in FB. Thanks to Mrs Shobha shenoi for the recipe. Here I am passing
it to you lovely readers to try it at yourself.
This is a perfect snack for Diwali.
Lets Get Cooking !
Rice flour-1 cup (i used store brought one with name Idiyappam flour)
Potato-1,medium sized
Ajwan seeds/Oma kaalu- 1 tsp
Hing powder-1/2 tsp or Hing water(i.e diluted solid hing water) -1/2 tsp
Chilli powder-1/2 tsp
White or black sesame seeds/Til -1/2 tsp(i've used white)
Butter/oil-1 tbsp
Salt to taste
oil to fry ( I use coconut oil for known reasons)
Potato-1,medium sized
Ajwan seeds/Oma kaalu- 1 tsp
Hing powder-1/2 tsp or Hing water(i.e diluted solid hing water) -1/2 tsp
Chilli powder-1/2 tsp
White or black sesame seeds/Til -1/2 tsp(i've used white)
Butter/oil-1 tbsp
Salt to taste
oil to fry ( I use coconut oil for known reasons)
Method:
Pressure cook/ boil the potato well.
Cool peel the skin and grind it in to a paste in the mixer grinder/mixie.
In a mixing bowl add flour,ground potato paste,ajwan seeds,hing,salt and butter/oil and mix it well.
Then slowly add very little water and knead to a non sticky dough.
Grease the murukku press with oil and fill the dough.
Press it gently and drop it in hot oil.
Fry them well.
Repeat the process for all dough.
Aps Notes:
In my moms and in laws place we use coconut oil for most of the deep fried dishes. But for chinese and other cuisine we do not use coconut oil. Please feel free to use the oil of your choice for deep frying.
You can replace ajwain seeds with jeera/cumin seeds.
With the same dough you can make it into Chakkuli/chakli shape and it becomes Batate Chakkuli
Make sure you consume this within 2 days unlike other Chakkuli/Murukku.
Happy Cooking,
Aps
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