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
