Potato Murukku | Thenkuzhal Murukku using potato
Potato Murukku, easy diwali snack made with rice flour and potatoes. Potato murukku is also an easy evening snack that can be made quickly.
Servings 15
Calories
Equipment
- Murukku press with thenkuzhal mould
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.