Facebook
facebook twitter pinterest youtube googleplus email rss

Navarathri 2014 recipes

Sunday, July 4, 2010

Potato murukku recipe

I made this two weeks back for my in laws when I visited them. I learnt this from my MIL,I have made this so many times,every time this has come out successfully. It uses potato as ingredient and no urad flourWhew. My MIL herself liked my murukku very muchDancing,which is the best credit for me. Do try yourself,sure this will come out great!
I have used the idiyappam flour which is very hand for me in various dishes.. The brand I buy is very fine powder in texture,so if you are trying with idiyappam flour make sure your flour is the fine in texture too.

Potato murukku recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 10 mins    |  Cook time: 25 mins    Makes: 15 murukku

Ingredients


Rice flour  2 cups 
Asafoetida  1/4 tsp 
Cumin seeds  1 & 1/2 tsp 
Salt  As needed 
Water  As needed 

To Grind

Potato 1 no.
Butter 1/4 cup
water 2 tblsp

Murukku

Method

  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. Butter,potatoDry ingredients
  3. Add the ground paste and required water,so that you get a non sticky dough.Keep covered at all the times.
  4. MixDough
  5. 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.
  6. Type if murukku press plateFill the dough in the murukku press
  7. 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.
  8. While pressing- picture courtesy,Ajay!Pressed
  9. Heat oil in a heavy bottomed pan,in between press 3-4 murukkus in the greased broad ladles as shown in the above picture.
  10. 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.
  11. 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.
  12. Drain the murukkus in kitchen towels.
  13. DrainingIn kitchen tissue

Notes

  • 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.
  • I donno why but my MIL and mom adds either a copper coin or a piece of tamarind before they start frying the first batch of murukkus.
Repeat the process till end and transfer to an air tight container. Stays good for a month. Enjoy the crispy white murukkus!

Murukku

Posted by
Labels: , ,

79 comments:

  1. Crispy and perfect murukus....I luv pacha muruku(not fully cookes ones) v much

    ReplyDelete
  2. Wow its very crispy adding potato is very new to me.

    ReplyDelete
  3. wat a lovely post...very beautifully presented with yummy clicks...can't wait to giv a try...!

    ReplyDelete
  4. I too make this potato murukulu.. yours looks soo perfect and tempting.. awesome job dear.. wonderful clicks too.. :)

    ReplyDelete
  5. Yummy looking murukku. I have never heard of potatoes in murukku. Looks great buddy. And using laddles is a lovely tip(but your looks like plastic ones!!!! how do you manage to use them in oil!!!???) Crispy and yummy murukku on the whole. :)

    ReplyDelete
  6. Whoa !!! They look super crunchy yet melting in the mouth kind. Beautiful color and final product :)

    ReplyDelete
  7. you know these are just perfect for this weather. lovely idea of making the shapes beforehand. looks tempting.

    ReplyDelete
  8. Potato in muruku looks really nice Raji. I haven't tried though.

    ReplyDelete
  9. Never tried this murukku..the pictures r too inviting...

    ReplyDelete
  10. Looks tasty and yummy! Crispy and perfect for snack time munching!

    ReplyDelete
  11. These look lovely and crunch and so tasty.

    ReplyDelete
  12. nice murukku! perfect colour and shape.well done Raji!

    My mom used to add tamarind in the oil (not copper coin)..எண்ணெய் பொங்காம இருப்பதுக்கு புளி,சிலசமயம் கொய்யாஇலை கூட சேர்ப்பதைப் பாத்திருக்கேன்..அதான் ரீஸனா இருக்கணும்! :)

    ReplyDelete
  13. nice tips..i hardly try this kind of traditional snacks..lot of work..looks awesome.. and perfect snack during tea time..

    ReplyDelete
  14. murukku looks so perfect and crispy!

    ReplyDelete
  15. never know that we can add potato to murruku. looks so crispy and thanks for the tips too. my mom also first do in the laddle and transfer to the kadai.
    will try this soon

    ReplyDelete
  16. looks sooo tempting!! Yum!!

    ReplyDelete
  17. Glad to see you back dear...and muruku looks yum new to me too...nice tips and pics :)

    ReplyDelete
  18. looks soooo yummy..great pictures!

    ReplyDelete
  19. lol....u r back???
    that murukku looks really yumm..never tried it still..adding potato is somewat interesting too...

    ReplyDelete
  20. Nithi yes they are plastic laddles,we just need to make murukku in laddles and flip the murukkus into oil,not immerse it in oil!!!

    ReplyDelete
  21. mouth watering murukku...looks crispy yumm

    ReplyDelete
  22. Also Adding Tamarind(havent heard of copper coin) to the oil will stop it from turning black..

    ReplyDelete
  23. Missed to post my earlier comment "Wow potato murukku, very interesting"

    ReplyDelete
  24. Crispy murukkus looks tempting..adding potato sounds interesting...

    ReplyDelete
  25. Never tried potato in the rice flour murukku.. but i have tried potato sev that is besan, boiled potato, rice flour, chilli powder and salt.. We love that so much.. this is interesting too raji will surely try it out..me too using idiyappam flour after coming to US As other rice flour here are sticky. By the way pictures are very good dear.

    ReplyDelete
  26. Yummy. Even I add potatoes, the inspiration is from aloo bhujjia. I used to make sev adding potatoes, used them for murukus also! They look great here!

    ReplyDelete
  27. murukku looks perfect n delicious, thanks 4 sharing

    ReplyDelete
  28. Raji bring some of these to my home!

    ReplyDelete
  29. wow. addition of potato is very new to me. looks so crunchy and munchy. may be u can bring some of these to try, for our next meet. love to try some..nice clicks too.

    ReplyDelete
  30. Crunchy and sure would have melted in the mouth, Parcel it to my address.

    ReplyDelete
  31. Murukku looks so crisp and beautifully shaped.

    ReplyDelete
  32. looks perfect and crunchy.
    Adding potatoes sounds new to me :-)

    ReplyDelete
  33. first badusha, now this! awesome :D

    when you say they add copper coin or tamarind, do you mean to the hot oil?

    ReplyDelete
  34. Shifa, Suhaina sure :)
    Nags - yes to hot oil!

    ReplyDelete
  35. Making me grab the whole plate....crunchy.You should have named it as potato muruku.May be i will try it & name it if you don't mind...........

    ReplyDelete
  36. Wow! These murukku's look so crispy, crunchy and tempting. Adding potatoes is new to me :-)

    ReplyDelete
  37. Hi Raji,

    Murukku luks perfect raji,Adding potato is too gud idea.Me too use the laddle to put the murukku into the oil,i scared to put directly.I love the laddle u used ,the flour will not stick on these kind of laddles.Awesome pictures...

    ReplyDelete
  38. Wow! Those are tempting murukku. Love the pictures..

    ReplyDelete
  39. Beautiful clicks dear and the murukku looks too good.

    ReplyDelete
  40. Adding potato is such a new thing to me but by the looks of it, I think it turns out awesome! I have the same murukku press by the way :)

    ReplyDelete
  41. Thanx for dropping in my blog dear...u have wonderful collection of dishes with beautiful pics...I'm following u...

    ReplyDelete
  42. wow delicious one.. feel to grab some.. liked the potato as an ingredient..sure it taste really yum

    ReplyDelete
  43. Beautiful murukkus, looks tempting. Adding potato is new to me, looks delicious.

    ReplyDelete
  44. Potato Murukku is a Nice Concept Raks.
    step by step pics la achi katra snap, Superb!!!! Ajay has clicked the pressing pic Nicely. have to train mine too!

    ReplyDelete
  45. Hi Raks,
    Murukku looks very crunchy and perfect. I loved the shapes. Next time I'm going to try your method of shaping it beforehand. Thanks for the tips.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  46. I am drooling and on a diet....this is way too tempting!

    ReplyDelete
  47. I always like your authentic preparation Rajee, I get to make them only in India with all those special equipments. However never tried with potatoes so far, sounds like a terrific idea, must have turned out very crispy.

    ReplyDelete
  48. Murruku looks perfect and crunchy dear, addition of potato is new to me. I'm book marking it to try this soon:)

    ReplyDelete
  49. Adding potato is a brilliant idea. I love to eat hot murukkus right after they are pulled out of the oil. These murukkus are DIVINE...

    ReplyDelete
  50. Muruku looks soo tempting and very crispy....nice click dear...I spray to noodles that cooking spray oil pam.

    ReplyDelete
  51. Never tried murukku with potato,looks crispy & perfect one.Nice step by step clicks

    ReplyDelete
  52. Very crispy... and tempting.. need to get my accessory for murukku next time!!

    I m blog hopping after a long holiday Raje..
    Do sneak a peek in myspace when time permits. An event on flatbreads is running at my space!
    Do participate with ur lovely entries!

    Cheers
    Sandhya

    ReplyDelete
  53. woo i need to try this dear..u have used 2 cup rice flour 1 potato?..so i would like to try with 1/2 cup rice flour first..so a small potato is enough for that?

    ReplyDelete
  54. Suma a qauter part of a big potato is enough :)

    ReplyDelete
  55. I tried making your murukku..came out well! thanks for sharing the recipe.

    ReplyDelete
  56. Hi, I am new to US & tried to make poori once in Canola oil, but I did not like the smell of the oil for frying...I used to use Sunflower oil in India. Can you suggest what is the best oil to use for frying, in US?
    Thanks

    ReplyDelete
  57. Hi preethi,
    I once bought canola oil by mistake,I know how it smell,I too dint like the smell of canola oil(though its the best oil health wise)..
    I would suggest you to try to get sunflower oil from Indian groceries store,sure you can find one I am sure,still I will ask my US friends about this and update you here,hang on :)

    ReplyDelete
  58. Hi Raji,
    I tried your murukku today, it came out very nice. I never knew before making murukku is such a a easy job. I got a best compliment from my MIL, also my kid enjoyed it. Thanks for a easy and tasty recipe...

    ReplyDelete
  59. Thanks for the great recipe...it looks yummy...i am gonna try it and let u know. Addition of potato is new to me!! Keep posting new recipes....Rani

    ReplyDelete
  60. Thanks dhana sathesh for the feed back :) Thanks Rani :)

    ReplyDelete
  61. Hi Raks,
    The pics have come out very well and surely i will try out adding potato very nice of my dear thanks for giving such a good recipes..

    ReplyDelete
  62. Hi yar.. do we need to add 1 big potato for two cups of rice flour?

    ReplyDelete
  63. Hi Raji,
    The potato murukku came out very well.The color was good and so also the taste.My kids enjoyed them.Thanks for sharing.

    ReplyDelete
  64. Hi raks, for the first time in my life, I tried murukku. I followed this recipe posted by you and surprisingly it came out very well... Soft to teeth yet crunchy and tasty... Me n my husband loved it :-)
    Thanks so much for this recipe and could you please post recipe for Adhirasam? I wanna do it for a long time...

    ReplyDelete

  65. Sandhya, 1 medium - large will do.

    Thank you for your feedback sapna and haasini.

    I am still trying adhirsam every diwali but no luck! When I learn I will sure post :)

    ReplyDelete
  66. Hi,
    Im new to your site but need to say this you are too good in presentation and the taste, I think you are the best comparing other sites.

    I want to try potato murukku, but wanna know how many days we can store it.

    ReplyDelete
  67. Thanks Rosy! Its shelf life will be upto 3 weeks.

    ReplyDelete
  68. hi raks,
    Great n creative version of Murruku !!
    The purose behind adding tamarind to the oil before frying is that the oil can be reused for couple of times.

    ReplyDelete
  69. hi raks i tried out this receipe today its yummy....my daughrter liked very much..

    ReplyDelete
  70. Hi Raji!! Tried this today and it was AWESOME!! So crispy and tasty it was!! Thanks a lot for the recipe! :)

    ReplyDelete
  71. nice crispy n tasty murukkus. my husband and daughter liked very much. thank u so much.

    ReplyDelete
  72. Made this yesterday, loved the taste n the crunch!!!!

    ReplyDelete
  73. Hi Raks. Been using your recipes over the past few months whwn I have got fed up of my cooking. So impressed Time to try this murukku recipe this year. I usually add tamarind to hot oil when moisture falls into it making it bubble dangerously. Thanks also for being honest about adirasam. I hope you manage to crack the problem soon because I habe had countless disasters with it too!!!!

    ReplyDelete
  74. Hi Raks. Been using your recipes over the past few months whwn I have got fed up of my cooking. So impressed Time to try this murukku recipe this year. I usually add tamarind to hot oil when moisture falls into it making it bubble dangerously. Thanks also for being honest about adirasam. I hope you manage to crack the problem soon because I habe had countless disasters with it too!!!!

    ReplyDelete
  75. Lovely recipe raji.Loved ur addition of potato instead of urad dal.

    ReplyDelete
  76. The murukku had different taste because of Potato in it. My son also liked it because it tasted like French fries. Also added some sesame seed to it. Thanks for the recipe.

    ReplyDelete

Thank you for visiting my space and leaving comments,your comments are really appreciated...

To bloggers Please do not give link back to your event announcement along with your comments. I may delete your comment otherwise,sorry!

Back from school Kids Snacks

pizza   spicy pizza   paneer tikka pizza   bread pizza cups   pasta muffins   pizza-buns-cut   masala buns  puffs   Bread corn rolls   Soya kheema toast   french toast   `aloo toast   chocolate sandwich   butter corn pastacheesy pasta   mac n cheese   1 min microwave cake   corn fritters   quasedilla   hot chocolate   nutella milkshakevanilla milkshake   nutella chapathi   aloo kathi roll   cookies   pancakes   crispy idli fry   cocktail idlies

Related Posts with Thumbnails