POTATO MURUKKU

    When I perfected Tapioca Murukku, my next trial went with trying the same recipe by adding Potatoes instead of Tapiocas. Yet another quick-fix Snack for this Diwali. I am passing through my years trying out new recipes but procrastinating the most traditional way of preparing Murukkus. So again, this is a Murukku recipe with Idiyappam Flour which has become a default ingredient in my kitchen when it comes to Murukku. 

    Potato Murukku is an easy Murukku Recipe prepared with Idiyappam Flour, boiled & mashed Potatoes as base ingredients. This Potato Murukku recipe is a spicy version prepared with mild seasonings like Ajwain, Asafoetida & spiced with Dry Red Chillies. An easy and quick-fix Murukku recipe which takes less time. And above all, a tasty treat which serves best as a Tea Time snack or as a festive snack.

    So, try this quick fix Potato Murukku for this Diwali. Potato Murukku can be one easy addition to your 'DIWALI BAKSHANAM' list. Try your hand with this easy, crispy & flavourful Murukku Recipe for this festive season. 

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 Cuisine - Indian

 Recipe Type - Snacks & Savouries

 Spice Level - Medium

 Difficulty - Medium

 Yields - 40-45 Murukkus(medium-sized)

 Author - SM

Preparation Time - 25-30 Minutes

Cooking Time - 30 -45 Minutes

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HOW TO MAKE POTATO MURUKKU

 

POTATO MURUKKU

INGREDIENTS:

To Cook Potatoes:

Potato - 4 Nos.

Salt - To Taste

For Potato Murukku:

Rice Flour(Idiyappam Flour) - 3 Cups

Steamed Potatoes - 3/4 Cup

Butter - 3 Tbspn

Dry Red Chillies - 6-8 Nos.

Ajwain - 1 Tspn

Asafoetida - 1/4 Tspn

Salt - To Taste

Water - 1 Cup(Approximately)

To Deep Fry:

Oil

METHOD :

To Cook Potatoes:

• Clean, wash & boil the potatoes (skin on), along with a dash of salt in a pressure cooker.
• Pressure cook the Potatoes on a high flame for two whistles, reduce the heat and cook for another 2-3 whistles.
• Switch off the flame and wait until the pressure is released.
• Once cooled, peel the potatoes and mash it up roughly.
• Measure about 3/4 Cup of mashed Potatoes and keep it aside.

For Potato Murukku:

• Soak Dry Red Chillies in hot water for about 10-15 minutes.
• Measure 3/4 Cup of boiled & mashed potatoes and keep it aside. 
• Drain and discard the water used for soaking Dry Chillies or use it while kneading the dough.
• Grind the Soaked Dry Red Chillies in a blender or a small mixer-grinder jar.
• Grind this into a fine paste adding little water.
• Add the boiled & mashed Potatoes and grind it along with Dry Chillies.
• There should be no lumps.
• Soften the butter and keep it aside.
• Mix ground Potato & Dry Red Chilli paste along with Rice Flour, Butter, Ajwain, Asafoetida and Salt to Taste.
• Pour in the water to the above mix, little at a time and knead it into a smooth & soft dough.
• The dough should be kneaded, without any cracks.

To Fry Potato Murukku:

• Heat the oil in a deep pan.
• Place some dough into Murukku Mould and press the dough through it. 
• Make a few swirls onto the reverse surface of a slotted spoon or directly press them into the oil.
• Drop the shaped Potato Murukkus gently into the hot oil and fry them until it turns golden brown. 
  
• Follow suit for rest of the dough.
• Allow the Potato Murukku to cool and store them in airtight jars.

NOTES :

• The dough should be of the correct consistency. It should not be sticky or too hard and should be kneaded, without any cracks. 
• Do not substitute Butter with Ghee or Margarine.
• Butter should be at room temperature before mixing it into the flour.
• Butter is one main ingredient for crispy and soft murukkus.
• Can substitute rice flour with Idiyappam flour. If using Idiyappam flour, use boiled-hot water while kneading the dough.
• Adding dry chillies are optional. 
• Grind the boiled & mashed Potatoes into a fine paste without any lumps. 
• You can press the Potato Murukkus directly into the oil. 
• If stored properly, it lasts for a week to 10 days.

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