Potato (Alu) Muruku

For the second day under "Traditional Dishes" theme, my mom made these crunchy and delicious Potato Muruku. I already posted 2 muruku recipes, one with dalia and the other traditional recipe with rice and urad dal. Adding potato gives the muruku nice crunch and you can definitely taste the potato.

Potato (Alu) Muruku

Mashed potato to Rice flour ratio should be 1:3. Make sure that the dough is not too thick or loose.

For the second day under "Traditional Dishes" theme, my mom made these crunchy and delicious Potato Muruku. I already posted 2 muruku recipes, one with dalia and the other traditional recipe with rice and urad dal. Adding potato gives the muruku nice crunch and you can definitely taste the potato. M...

Potato (Alu) Muruku

Summary

Rate it!0050
  • Coursesnack
  • Cuisinesouth indian
  • Cooking Time30 minutesPT0H30M
  • Preparation Time20 minutesPT0H20M
  • Total Time50 minutesPT0H50M

Ingredients

Potatoes - medium, boiled, peeled and mashed thoroughly (1 cup)
2
Rice Flour
3 cups
Sesame seeds
3tbsp
Red chili powder (or more to taste)
2tsps
Hot Oil (ghee can also be used)
3tbsps
Salt
to taste

Steps

  1. Combine all the above ingredients, add water if needed to form a stiff dough.
  2. Heat enough oil for deep frying; using a muruku press, squeeze the dough into hot oil and fry on medium flame under golden brown on both sides. Remove using a slotted spatula onto paper towel.
  3. Once cool, store in a airtight container. When stored properly these will stay fresh for 4-5 days.
Potato (Alu) Muruku

Lets check out what my fellow marathoners have cooked for BM# 23.

Potato (Alu) Muruku
Similar Posts