Potato Muruk

Copy Icon
Twitter Icon
Potato Muruk


Cooking Time

Preparation Time :10 Min

Cook Time : 25 Min

Total Time : 35 Min


Serves : 15
  • Rice flour - 2 cups

  • Asafoetida - 1/4 tsp

  • Cumin seeds - 1 & 1/2 tsp

  • Salt - 1 tbsp

  • Water- 1 cup

  • To Grind:Potato - 1 no

  • Butter - 1/4 cup

  • Water - 2 tbsp


  • 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
  • Add the ground paste and required water,so that you get a non sticky dough,Keep covered at all the times
  • I used the murukku press with the plate with three round hole,You can try the star hole plate too
  • 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
  • Heat oil in a heavy bottomed pan,in between press 3-4 murukkus in the greased broad ladles
  • 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,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
  • Drain the murukkus in kitchen towels