How to make Potato murukku
Prep Time: 10 mins
Asafoetida – 1/4 tbsp
Cumin seeds – 1 & 1/2 tbsp
Salt – As needed
Water – As needed
Butter – 1/4 cup (Measured melted)
water – 2 tbsp
Cook potato, cool down well, remove away its skin and grind with butter and water to a smooth paste. Combine the rice flour, cumin, asafoetida and salt well.
Now add ground paste and needed water so that you can get a non sticky dough. Keep it covered for few mins.
You can use murukku press with the plate and with three round hole. You can also try the star hole plate too.
Heat oil into a heavy bottomed pan,in between press for 3-4 murukkus at the greased broad ladles
When the oil is well enough(if u add up a pinch of dough it well and rise immediately-do not let the oil fume at any point),drop up the murukku one by one carefully. Put them into fire in medium flame.
After bubbles reduces well (a minute or so) turn away the murukkus(you can put the flame high at this point). Cook on both sides untill the bubbles and the cooking sound ceases.
Drain away murukkus in kitchen towels.