Potato Murukku

This simple murukku is not only yummy, but also can be made in no time. We loved it as evening snack and also side dish while having meals J Ashwin loves to keep chewing this and that’s when I decided to make it very frequently. The first time I made it, the full batch was empty in a day J

\Snack lovers like my hubby and sonny demand me to make it at home every now and then. The ingredients are so easily available and no prior preparation is required. So please try it and enjoy munching these crispies!

Dough:

Rice flour	2 Cups
Asafoetida(Hing)	¼ tsp
Cumin Seeds	1 & ½ tsp
Salt	As needed
Water	as needed

Grind:

Potato	1 big
Butter (Melted)	¼ cup
water	As needed

Method:

• Wash & boil potato. Remove the skin and grind with melted butterand water to a smooth paste (Without lumps).
• Mix the rice flour, asafoetida,cumin and salt well.Add the ground paste and required water to make a non-sticky dough. (Shouldn’t be hard)
• Heat oil in a pan for deep frying.
• Fill the murukku press with thenguzhal plate in it. Press the murukku dough through the press on greased ladles.(Can directly press in hot oil if you are an expert. I don’t do it in order to get decent shapes).
•  Slide the murukkus into hot oil gently . Fry until crisp and golden brown.
• Drain in kitchen towel and serve warm.

Notes:

•  You can replace ½ tsp sesame seeds and 1 tsp cumin seeds instead of the measure given. 
• You can also use Ajwain instead of Omam
• If you do not have butter, replace with oil.
• The dough has to be smooth else murukkus will break.
•  Oil should not fume else the murukkus will become dark brown and wont taste good.