Updated on by Raks Anand 86 Comments
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Potato murukku recipe with step by step photos. This is perfect for even beginners, easy and tasty for Diwali snack. Rice flour, potato as main ingredient and no urad dal flour needed.
Craving for some homemade snack or looking for a quick snack to gift someone when you visit? This is perfect recipe to try!
Check out my pottukadalai murukku and wheat flour murukku in this website.
Jump to:
- About
- My secret Ingredient
- Top tips
- Shelf life
- Recipe card
- How to make potato murukku:
About
I made potato murukku two weeks back for my in laws when I visited them.
Learnt this from my MIL, I have made this so many times,every time this has come out successfully.
It uses potato as ingredient and no urad flour😅. My MIL herself liked my murukku very much💃,which is the best credit for me. Do try yourself,sure this will come out great!
My secret Ingredient
I have used the idiyappam flour which is very handy for me in various dishes.. The brand I buy is very fine flour in texture, so if you are trying with idiyappam flour make sure it's same way too.
This gives white, crisp and effortlessly perfect results.
- Potato - Use a small one, if big, use half. Not that you can't add more, but takes longer to cook.
- Butter - For soft crisp texture. Also keeps murukku white. Use salted or unsalted, doesn't matter, adjust salt in dough accordingly.
- Cumin - for flavor, you can also use sesame seeds, ajwain (omam).
Top tips
- Use finest flour for murukku to look smooth as well as to prevent breaking (while squeezing as well as while frying)
- Make sure to use enough binding agent (here potato) to ensure the murukku doesn't break.
- I grind potato and butter together for best results as it mixes better that way. You can also grind just potato and water and then mix softened butter while making the dough.
- When you drop the murukku in oil, it should be hot. Otherwise it will drink oil.
- Later reduce the heat to ensure the color doesn't change deep fast and ensure cooked crisp.
- Make dough with 2 cups at a time if you are making larger batch as if you make all together, as it rests long time, it turns reddish towards end by the time you finish all.
Shelf life
Stays good for 20 days or upto a month just like any other murukku.
Few of you ask if you can refrigerate the dough and make later. No, I do not recommend this, as it will give you reddish murukku.
Recipe card
Print Pin
5 from 16 votes
Potato murukku recipe
Potato murukku recipe with step by step photos. Easy and tasty for Diwali snack. Rice flour, potato as main ingredient and no urad dal flour needed.
Course Snack
Cuisine Indian
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Author Raks Anand
Servings 15 murukku
Cup measurements
Ingredients
- 2 cups Rice flour I used idiyappam flour
- ⅛ teaspoon Asafoetida
- 1 & ½ teaspoon Cumin seeds
- Salt
- Oil for deep frying
To Grind
- 1 Potato small sized, boiled and peeled
- 2 tablespoon Butter Measured melted
- ¼ cup water or as needed
Instructions
Cook potato, cool down, remove the skin and grind with softened butter and water to a smooth paste. l.
Mix to the rice flour, asafoetida, cumin and salt wel
Add the ground paste and required water, so that you get a non sticky dough. Keep covered at all the times.
I used the murukku press with the plate with three round hole as shown in the picture. You can try the star hole plate too.
I usually grease 3-4 broad ladles and press the murukku in the laddles and just drop the made murukkus in the hot oil.
This method is good for two reasons…One is to avoid the heat not to affect your hands when you press directly in oil and the second is to make (hold) good shapes of the murukku.
Heat oil in a heavy bottomed pan,in between press 3-4 murukkus in the greased broad ladles as shown in the above picture.
When the oil is hot enough (if u add a pinch of dough it should rise immediately-do not let the oil fume at any point),drop the murukku one by one carefully. Put the fire in medium.
After the bubbles reduces(a minute or so) turn the murukkus.
Cook both sides till the bubbles and the cooking sound ceases.
Drain the murukkus in kitchen towels.
Video
Notes
- The dough has to be in a correct consistency, should not be sticky.
- If the murukkus while you press gets broken, that means your dough needs more water, sprinkle more water and mix again.
- When you press the murukku, just press one layer in a spread manner. dont layer more as it will give you harder murukku and will take more time to cook. Make loose, single layered murukku.
- You can replace butter with vanaspati or oil.
- My MIL and mom adds either a copper coin or a piece of tamarind before they start frying the first batch of murukkus to avoid frothing of oil.
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How to make potato murukku:
1. Cook potato, cool down, remove the skin and grind with softened butter and water to a smooth paste.
2. Mix rice flour, asafoetida, cumin and salt well.
3. Add the ground paste and required water, so that you get a non sticky dough.
4. Keep covered at all the times.
5. I used the murukku press with the plate with three round hole as shown in the picture. You can try the star hole plate too.
6. Fill the murukku press with prepared dough.
7. I usually grease 3-4 broad ladles and press the murukku in the ladles and just drop the made murukkus in the hot oil.
This method is good for two reasons…One is to avoid the heat not to affect your hands when you press directly in oil and the second is to make (hold) good shapes of the murukku.
8. Heat oil in a heavy bottomed pan, in between press 3-4 murukkus in the greased broad ladles as shown in the picture.
9. When the oil is hot enough(if u add a pinch of dough it should rise immediately-do not let the oil fume at any point),drop the murukku one by one carefully. Put the fire in medium.
10. After the bubbles reduces(a minute or so) turn the murukkus. Regulate heat as needed if the oil temperature reduces. Cook both sides till the bubbles and the cooking sound ceases.
11. Drain the murukkus in kitchen towels. Repeat to finish.
Repeat the process till end and transfer to an airtight container. Enjoy the crispy white murukkus!
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Reader Interactions
Comments
Sharmilee! :)
Crispy and perfect murukus....I luv pacha muruku(not fully cookes ones) v much
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VineelaSiva
Wow its very crispy adding potato is very new to me.
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Jay
wat a lovely post...very beautifully presented with yummy clicks...can't wait to giv a try...!
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Hari Chandana
I too make this potato murukulu.. yours looks soo perfect and tempting.. awesome job dear.. wonderful clicks too.. 🙂
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Nithya
Yummy looking murukku. I have never heard of potatoes in murukku. Looks great buddy. And using laddles is a lovely tip(but your looks like plastic ones!!!! how do you manage to use them in oil!!!???) Crispy and yummy murukku on the whole. 🙂
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Priya (Yallapantula) Mitharwal
Whoa !!! They look super crunchy yet melting in the mouth kind. Beautiful color and final product 🙂
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Sayantani
you know these are just perfect for this weather. lovely idea of making the shapes beforehand. looks tempting.
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Swathi
Potato in muruku looks really nice Raji. I haven't tried though.
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Priya
Never tried this murukku..the pictures r too inviting...
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Parita
Looks tasty and yummy! Crispy and perfect for snack time munching!
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simply.food
These look lovely and crunch and so tasty.
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Mahi
nice murukku! perfect colour and shape.well done Raji!
My mom used to add tamarind in the oil (not copper coin)..எண்ணெய் பொங்காம இருப்பதுக்கு புளி,சிலசமயம் கொய்யாஇலை கூட சேர்ப்பதைப் பாத்திருக்கேன்..அதான் ரீஸனா இருக்கணும்! 🙂
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sowmya's creative saga
nice tips..i hardly try this kind of traditional snacks..lot of work..looks awesome.. and perfect snack during tea time..
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Sreelekha Sumesh
murukku looks so perfect and crispy!
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jeyashrisuresh
never know that we can add potato to murruku. looks so crispy and thanks for the tips too. my mom also first do in the laddle and transfer to the kadai.
will try this soonReply
Uma
looks sooo tempting!! Yum!!
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Priti
Glad to see you back dear...and muruku looks yum new to me too...nice tips and pics 🙂
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Neha
looks soooo yummy..great pictures!
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Prathibha
lol....u r back???
that murukku looks really yumm..never tried it still..adding potato is somewat interesting too...Reply
RAKS KITCHEN
Nithi yes they are plastic laddles,we just need to make murukku in laddles and flip the murukkus into oil,not immerse it in oil!!!
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Vidhya
mouth watering murukku...looks crispy yumm
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Anonymous
Also Adding Tamarind(havent heard of copper coin) to the oil will stop it from turning black..
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Anonymous
Missed to post my earlier comment "Wow potato murukku, very interesting"
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Priya
Crispy murukkus looks tempting..adding potato sounds interesting...
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Pavithra
Never tried potato in the rice flour murukku.. but i have tried potato sev that is besan, boiled potato, rice flour, chilli powder and salt.. We love that so much.. this is interesting too raji will surely try it out..me too using idiyappam flour after coming to US As other rice flour here are sticky. By the way pictures are very good dear.
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Rach
Yummy. Even I add potatoes, the inspiration is from aloo bhujjia. I used to make sev adding potatoes, used them for murukus also! They look great here!
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Niloufer Riyaz
murukku looks perfect n delicious, thanks 4 sharing
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Shifa Firoz
Raji bring some of these to my home!
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Suhaina
wow. addition of potato is very new to me. looks so crunchy and munchy. may be u can bring some of these to try, for our next meet. love to try some..nice clicks too.
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shanthi
Crunchy and sure would have melted in the mouth, Parcel it to my address.
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Jayashree
Murukku looks so crisp and beautifully shaped.
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Aruna Manikandan
looks perfect and crunchy.
Adding potatoes sounds new to me 🙂Reply
Nags
first badusha, now this! awesome 😀
when you say they add copper coin or tamarind, do you mean to the hot oil?
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Dershana
perfect raji!
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RAKS KITCHEN
Shifa, Suhaina sure 🙂
Nags - yes to hot oil!Reply
Shama Nagarajan
delicious crunchy snack
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Sailaja Damodaran
Making me grab the whole plate....crunchy.You should have named it as potato muruku.May be i will try it & name it if you don't mind...........
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Rachana
Wow! These murukku's look so crispy, crunchy and tempting. Adding potatoes is new to me 🙂
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Premalatha Aravindhan
Hi Raji,
Murukku luks perfect raji,Adding potato is too gud idea.Me too use the laddle to put the murukku into the oil,i scared to put directly.I love the laddle u used ,the flour will not stick on these kind of laddles.Awesome pictures...
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SpicyTasty
Wow! Those are tempting murukku. Love the pictures..
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Pari
Beautiful clicks dear and the murukku looks too good.
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Laavanya
Adding potato is such a new thing to me but by the looks of it, I think it turns out awesome! I have the same murukku press by the way 🙂
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Sadhana
Thanx for dropping in my blog dear...u have wonderful collection of dishes with beautiful pics...I'm following u...
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PranisKitchen
wow delicious one.. feel to grab some.. liked the potato as an ingredient..sure it taste really yum
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Valarmathi
Beautiful murukkus, looks tempting. Adding potato is new to me, looks delicious.
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Lavi
Potato Murukku is a Nice Concept Raks.
step by step pics la achi katra snap, Superb!!!! Ajay has clicked the pressing pic Nicely. have to train mine too!Reply
Hamaree Rasoi
Hi Raks,
Murukku looks very crunchy and perfect. I loved the shapes. Next time I'm going to try your method of shaping it beforehand. Thanks for the tips.Deepa
Hamaree RasoiReply
Preeti Kashyap
I am drooling and on a diet....this is way too tempting!
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Malar Gandhi
I always like your authentic preparation Rajee, I get to make them only in India with all those special equipments. However never tried with potatoes so far, sounds like a terrific idea, must have turned out very crispy.
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Mythreyi Dilip
Murruku looks perfect and crunchy dear, addition of potato is new to me. I'm book marking it to try this soon:)
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rv
Adding potato is a brilliant idea. I love to eat hot murukkus right after they are pulled out of the oil. These murukkus are DIVINE...
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divya
Muruku looks soo tempting and very crispy....nice click dear...I spray to noodles that cooking spray oil pam.
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my kitchen
Never tried murukku with potato,looks crispy & perfect one.Nice step by step clicks
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Sandhya Hariharan
Very crispy... and tempting.. need to get my accessory for murukku next time!!
I m blog hopping after a long holiday Raje..
Do sneak a peek in myspace when time permits. An event on flatbreads is running at my space!
Do participate with ur lovely entries!Cheers
SandhyaReply
Suma Rajesh
woo i need to try this dear..u have used 2 cup rice flour 1 potato?..so i would like to try with 1/2 cup rice flour first..so a small potato is enough for that?
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RAKS KITCHEN
Suma a qauter part of a big potato is enough 🙂
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Mahi
I tried making your murukku..came out well! thanks for sharing the recipe.Reply
RAKS KITCHEN
Thanks a lot Mahi 🙂
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Preethi
Hi, I am new to US & tried to make poori once in Canola oil, but I did not like the smell of the oil for frying...I used to use Sunflower oil in India. Can you suggest what is the best oil to use for frying, in US?
ThanksReply
RAKS KITCHEN
Hi preethi,
I once bought canola oil by mistake,I know how it smell,I too dint like the smell of canola oil(though its the best oil health wise)..
I would suggest you to try to get sunflower oil from Indian groceries store,sure you can find one I am sure,still I will ask my US friends about this and update you here,hang on 🙂Reply
dhanasathesh
Hi Raji,I tried your murukku today, it came out very nice. I never knew before making murukku is such a a easy job. I got a best compliment from my MIL, also my kid enjoyed it. Thanks for a easy and tasty recipe...Reply
Rani
Thanks for the great recipe...it looks yummy...i am gonna try it and let u know. Addition of potato is new to me!! Keep posting new recipes....Rani
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RAKS KITCHEN
Thanks dhana sathesh for the feed back 🙂 Thanks Rani 🙂
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Latha
Hi Raks,
The pics have come out very well and surely i will try out adding potato very nice of my dear thanks for giving such a good recipes..Reply
sandhya
Hi yar.. do we need to add 1 big potato for two cups of rice flour?
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sapna
Hi Raji,The potato murukku came out very well.The color was good and so also the taste.My kids enjoyed them.Thanks for sharing.Reply
Haasini
Hi raks, for the first time in my life, I tried murukku. I followed this recipe posted by you and surprisingly it came out very well... Soft to teeth yet crunchy and tasty... Me n my husband loved it :-)Thanks so much for this recipe and could you please post recipe for Adhirasam? I wanna do it for a long time...Reply
RAKS KITCHEN
Sandhya, 1 small - medium will do. Thank you for your feedback sapna and haasini. I am still trying adhirsam every diwali but no luck! When I learn I will sure post 🙂
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Rosy
Hi,
Im new to your site but need to say this you are too good in presentation and the taste, I think you are the best comparing other sites.I want to try potato murukku, but wanna know how many days we can store it.
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RAKS KITCHEN
Thanks Rosy! Its shelf life will be upto 3 weeks.
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Akshaya Sankar
hi raks,
Great n creative version of Murruku !!
The purose behind adding tamarind to the oil before frying is that the oil can be reused for couple of times.Reply
revathi
hi raks i tried out this receipe today its yummy....my daughrter liked very much..Reply
surya
Hi Raji!! Tried this today and it was AWESOME!! So crispy and tasty it was!! Thanks a lot for the recipe! 🙂Reply
sree
nice crispy n tasty murukkus. my husband and daughter liked very much. thank u so much.Reply
PriyaVaasu
Made this yesterday, loved the taste n the crunch!!!!Reply
Aarthi Rao
Hi Raks. Been using your recipes over the past few months whwn I have got fed up of my cooking. So impressed Time to try this murukku recipe this year. I usually add tamarind to hot oil when moisture falls into it making it bubble dangerously. Thanks also for being honest about adirasam. I hope you manage to crack the problem soon because I habe had countless disasters with it too!!!!
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Aarthi Rao
Hi Raks. Been using your recipes over the past few months whwn I have got fed up of my cooking. So impressed Time to try this murukku recipe this year. I usually add tamarind to hot oil when moisture falls into it making it bubble dangerously. Thanks also for being honest about adirasam. I hope you manage to crack the problem soon because I habe had countless disasters with it too!!!!
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sathya senthil
Lovely recipe raji.Loved ur addition of potato instead of urad dal.
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Renuka Sastry
The murukku had different taste because of Potato in it. My son also liked it because it tasted like French fries. Also added some sesame seed to it. Thanks for the recipe.Reply
Parvathi
Can I add chilli powder.
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Parvathi
Can I add chilli powder.
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Raks anand
sure if you want you can add.
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renuka
Mam , is it stainless steel murukku press in the picture ? I planned to buy murukku press ..
Suggest me whether stainless steel murukku press is worth or not ?
I heard there will be stains inside the murukku press due to oil ..is it so ?Reply
Raks anand
It is so so useful and easier than any other press i have used according to me. This screw type is easy and effortless to squeeze. But make sure its a quality one.
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Swetha Sukumar
I made this last Diwali and it just stayed well for a day.. I saw fungus 2 days later.. can you let me know how to store the same?
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Raks anand
Murukku will not develop fungus so soon. It stays good for weeks. So make sure to deep fry crisp, handle with clean dry hands. Store in airtight container.
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