Aloo Murukku recipe | How to Make Potato Murukku | Instant Murukku Recipe

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Murukku is a popular South Indian snack, where we have a lot of varieties available, and we prepare based on our interest. We usually prepare rice murukku and urad dal murukku but potato murukku was new to me, but when I tried the result amazed me. Since murukku is my all-time favorite snack recipe, this year I have a big list of murukku recipes to try. To begin with, I started with my son's favorite potato murukku recipe (urulakizhangu murukku/aaloo murukku). My son likes this potato murukku when it's loaded with a little more spice. With minimum ingredients, we can make this murukku at home.

see full video here





Ingredients

  • Idiyappam flour/ Rice flour - as required 
  • gram flour - as required
  • Boiled potato - 2 no ( medium-sized)
  • Asafetida/Hing - 1/4 tsp
  • Salt - as needed
  • Cooking oil - to deep fry
  • Add gram flour: rice flour in 2:1 ratio


Preparation steps

  • Wash and pressure cook potato. Peel the skin and grind it or either crush using a hand or a potato a masher. But make sure the potato becomes a smooth paste.
  • To the mashed potato add gram flour, rice flour, asafetida/hing, chili powder, salt.
  • gradually add gram flour and rice flour as required in a ratio of 2:1
  • no need for adding water 
  • knead well
  • finally, add one tablespoon of oil
  • after adding oil knead well and knead until the dough become non-sticky to the hands
  • grease your hands and murukku mold/Chakli press with oil and put a small quantity of dough inside the mold. Use a single hole mold. Star mold also works fine.
  • If the string gets cut while pressing, that means the dough is not perfectly kneaded, then knead again by sprinkling some water or oil.
  • in a Kadai add the required oil for frying
  • Drop a pinch of dough to check the temperature of the oil. If it rises immediately to the top without browning, oil temperature is just right. Now reduce the flame to medium and drop the murukku in oil. Maintain medium temperature for oil for frying
  • flip in between and make sure murukku become light golden brown and crisp.
  • Remember oil should not be smoky at any point. so adjust the flame accordingly.  

see full video here



 

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