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Potato Muruk

Potato Muruk


Cooking Time

Preparation Time : 10

Cook Time : 25

Total Time : 35


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


  • 01

    Cook potato,cool down,remove the skin and grind with softened butter and water to a smooth paste

  • 02

    Mix the rice flour,asafoetida,cumin and salt well

  • 03

    Add the ground paste and required water,so that you get a non sticky dough,Keep covered at all the times

  • 04

    I used the murukku press with the plate with three round hole,You can try the star hole plate too

  • 05

    I usually grease 3-4 broad laddles and press the murukku in the laddles and just drop the made murukkus in the hot oil

  • 06

    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

  • 07

    Heat oil in a heavy bottomed pan,in between press 3-4 murukkus in the greased broad ladles

  • 08

    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

  • 09

    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)

  • 10

    Cook both sides till the bubbles and the cooking sound ceases

  • 11

    Drain the murukkus in kitchen towels



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Ananaya Krishna

03 years ago.

Crunchy and crispy


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