Potato Murukku, easy diwali snack made with rice flour and potatoes. Potato murukku is also an easy evening snack that can be made quickly.
When Diwali is around the corner, every Indian household will be busy making a list of sweets and savories. As a south-indian, murukku is first in my Diwali snack list. While i have made the regular thenkuzhal and mullu murukku, trying murukku with different flavors was something new.
This Potato Murukku is inspired from Raks kitchen. I made this first time in 2013, casually as a evening snack for my lil boys, it was a super hit at home. Both of them enjoyed this crunchy murukku for their snack times. From that time on, this is a regular savory during diwali.
The advantage here is you dont need to add any other flour other than rice flour. The soft cooked potatoes takes care of the texture of the murukku. And if you are lazy like me, you will love the fact there is no additional preps involved in this recipe.
What is Potato Murukku
Murukku/Chakli, a savory, deep-fried snack usually made of rice flour. There are so many variations of murukku made with rice flour, combining either besan, urad dal flour, or roasted gram flour.
Murukku can also be made using potatoes. The main ingredient of the recipe is just rice flour with salt, cumin seeds and potato puree. The puree makes the muruku dough soft and yields a crunchy and a flavorsome murukku.
Since we are using potato puree, the dough needs very less water to make. This Diwali, let us try this crunchy munchy savory snack.
How I made the Potato murukku
I have used 2 medium sized potatoes for 2 cups of rice flour. Wash, peel, chop the potatoes into cubes. Cook them soft on the stove-top or using the microwave. I prefer the microwave.
Let the potatoes cool completely. Take them in a blender or an indian style mixer jar, add butter to it and blend smooth, do not add any water.
In a large bowl, measure 2 cups of flour, to this add hing/asafoetida, salt and cumin/sesame seeds and mix well to get an even flour mix. Now let us make the dough.
Add the potato puree to the flour mix and start kneading to form a super soft dough. Do not add the puree all at once, add in 2 batches and make the dough. After adding all the puree, one might need ¼ cup – ½ cup water to knead the dough to finish. I added ½ cup water to the blender/mixer jar, cleaned and used the same water little by little to get the dough.
Once the dough is ready, divide into 5 portions. Keep the murukku press ready with the muruku mould. A disc with 3 holes in a triangle position is the muruku mould. Fill one portion of the dough into the murukku press.
Let us fry the murukku
Heat oil in a heavy-bottom pan for deep -frying. While the oil is heating, let us keep the muruku ready. Spread newspaper and make a batch of murukkus on the paper, so it is easy to transfer into the hot oil. I prefer to keep the muruku ready ahead, instead of making it directly in the hot oil.
To check the readyness of the oil, drop a pinch of muruku dough into the hot oil, if it sizzles up, then it is ready for frying. Transfer the muruku using a flat spatula from the paper to the hot oil.
I fried 4-5 murukus at a time, cook both the sides of the muruku, until they turn golden brown. Remove using a slotted spoon, drain on a paper towel. That’s it, within 30 minutes you have crunchy, munchy evening snack ready. Store in an air-tight container.
Potato Murukku | Thenkuzhal Murukku using potato
- Murukku press with thenkuzhal mould
- 2 cups Rice flour
- 2 nos medium sized potatoes
- 1.5 -2 tbsp butter softened, hot oil can also be used
- 1 tablespoon cumin seeds white sesame seeds can also be used
- ¼ teaspoon hing/asafoetida
- 1.5 – 2 teaspoon salt
- ¼ – ½ cup water not all will be needed
- oil for deep-frying
- Wash, peel. chop potatoes and cook them until soft. I prefer to cook in the microwave. They can also be cooked on stove-top. Let them cool completely.
- Once the potaotes are cool enough, take them in a blender or indian style mixie jar, add the butter and blend them soft. Do not add water.
- In a wide bowl/plate, measure the flour, add hing, cumin/sesame seeds, salt and mix it all together. Mixing is important, or else the flour mix will not be uniform
- To this flour mix, add potato puree in 2 batches and make a soft dough. I added ½ cup water to the mixer jar and used that water too to make the dough. You might not need the full ½ cup, use little by little towards the end to make a soft dough.
- Once the dough is ready, divide it into 5 portions. Keep the muruku press ready with thenkuzhal achu/mould, a plate with 3 holes in triangle shape. Put a portion of the dough into the press and keep it ready. Keep th rest of the dough covered with a damp cloth when you are working with a batch.
- Spread a newspaper on the kitchen counter or your worktop, press the murukku onto the paper. I make around 10-15 murukku ready on the paper, while my oil is heating for deep-frying.
- Drop a pinch of dough into the hot oil, when it sizzles back up to top, then the oil is ready for frying. Transfer 4-5 murukkus from the paper to the hot oil, using a flat spatula.
- When you add the murukku to the hot oil, the oil will bubble up, let that sieze, then use a slotted spoon and turn the murukku inthe hot oil. Cook on the both sides until the murukku turn golden brown in color
- Remove the murukku from the oil using a slotted spoon and drain it on a kitchen towel. When it cools down, store it in an air-tight container and enjoy your snack.
- I have used butter to make the dough, you can also use hot oil. I have never tried with ghee, but it shouldn’t make any difference.
- I usually press the murukku on the paper first and then transfer it to oil. you can also press the murukku directly into the hot oil. But be careful while doing so, keep the flame medium, if wearing bangles, the bangles might heat up and cause you scald. So be careful.
- While transfering the murukku to the hot oil from the paper, again take care while dropping it in the oil. Drop the murukku gently, throwing or splashing it might cause the hot oil to splutter. Hot oil splashes are nasty.
- Do not turn the murukku, immediately after dropping it in the oil. Wait for the oil bubbling to seize or atleast wait for 30-40 seconds to the turn. if you turn immediately, the dough might still be raw and any disturbance might cause it to break in the oil.
- The above measurement of flour must yield you a minimum of 30 murukkus, if you use the same size as i have done.
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
Try this easy to make potato thenkuzhal for Diwali this year. This diwali snack makes a delicious gift to your friends this festival season.
Other Murukku Recipes to try
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This is an old post from March 2013, updated with new pictures and content.