Potato murukku | Aloo chakli-How to make-Step by step photos

Cuisine Style: Tamil Nadu, South India | Preparation & Cooking Time: 20 minutes | To Serve: 2 | Take with: Curd rice, tea, coffee | Type: Easy diwali & pongal snacks or crisps

Ingredients

• Potato[Aloo] – 1 [Boiled,mashed]
• Gram flour – 1/4 cup
• Rice flour– 1 cup
• Cumin seeds [jeera] – 1 tbsp
• Asafetida[Hing] - 1/2 tsp
• Butter– 1 tbsp
• Red chilli powder- 1 tbsp
• Turmeric powder- 1 tsp
• Oil for deep frying
• Salt to taste
• Water as needed

Preparation Method

• In a bowl add gram flour, rice flour, asafetida, turmeric powder, red chilli powder, cumin seeds, salt, mashed potato & butter mix well
• Then add water mix well, knead it & make soft dough [It should be soft & non sticky].
• Heat enough oil in a pan, take murukku mould plate then place it in a muruku kuzhal.
• Fill the prepared dough in a muruku kuzhal [one handful] & just press out or squeeze over the ladle
• Heat oil in a pan, Drop raw murukku, deep fry till crisp on medium hot oil.
• Flip over & fry another side.
• Once it ready or the oil sound disappears then take it out & drain on absorbent paper.
• Leave it for room temperature [Apr. 2 min]. Then store in an airtight container use with in 1 week
  

How to make Potato murukku-Stepwise pictures

Boil potato, mash

In a bowl add rice flour, gram flour

Add hing

Add salt

Add red chilli powder, turmeric powder, cumin seeds

Add potato

add butter

Mix well

Add water mix well, make soft dough

Soft dough is ready

Add 1 tbsp oil, mix well

Take murukku kuzhal

Place 1 handful dough

Squeeze over the ladle

Drop it in hot oil

Deep fry till crisp and golden brown

Flip over fry both sides

Crispy aloo chakli ready

Potato jantikalu

Potato murukku

Urulaikizhangu murukku