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Potato (Alu) Muruku Yum
Potato (Alu) Muruku
Course snack
Cuisine south indian
Prep Time
20 minutes

Cook Time
30 minutes
Servings
Ingredients
  • 2 Potatoes – medium, boiled, peeled and mashed thoroughly (1 cup)
  • 3 cups Rice Flour
  • 3 tbsp Sesame seeds
  • 2 tsps chili powder Red (or more to taste)
  • 3 tbsps Hot Oil (ghee can also be used)
  • to taste Salt
Course snack
Cuisine south indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 2 Potatoes – medium, boiled, peeled and mashed thoroughly (1 cup)
  • 3 cups Rice Flour
  • 3 tbsp Sesame seeds
  • 2 tsps chili powder Red (or more to taste)
  • 3 tbsps Hot Oil (ghee can also be used)
  • to taste Salt
Potato (Alu) Muruku
Instructions
  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.
Recipe Notes

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

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