Rice flour | Idiyappam flour 1 cup Mashed potato 1/4 cup + 2 tblsp Cumin seeds 1/2 tsp Butter 1 tblsp Hot oil 2 tsp Salt as needed Red chili powder 1 tsp Oil for deep frying Video of potato murukku
In a wide bowl add the rice flour or idiyappam flour and add the mashed potato. For mashed potato cook the potato in pressure cooker for 6-7 whistles. Peel the skin and mash it with a fork. I used a medium sized potato for this. Add salt, red chili powder, asafoetida and cumin seeds to this. Add melted butter and 2 tsp of hot oil to this.
Mix this well with hands and take out any lumps in the potato. Else it will get struck while pressing in the murukku press.
Add water little by little and make it into a soft dough. Keep it covered all the time. I used the thenkuzhal achu for making this potato murukku.
Heat oil for deep frying. When it is hot bring it to medium flame. Squeeze the murukku directly to the oil. Once one side is cooked flip the murukkus. Do not flip when it not cooked on one side. This will be very soft and break , and will not hold shape.
Once it is cooked on both sides and the oil sound subsides . Take out from oil and drain in a kitchen towel.
Repeat this for the rest of the dough. Crispy potato murukku is ready. Store this in a airtight container.
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