Authentic Potato Murukku Recipe – Crispy Indian Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Potato Murukku Recipe – Crispy Indian Snack

Hey everyone! If you’ve ever wandered through the snack aisles of an Indian grocery store, you’ve probably spotted these delightful, crunchy spirals – Murukku! They’re a staple in South Indian homes, especially during festivals, and honestly, once you make them yourself, you’ll be hooked. I remember the first time I tried making Murukku; it took a couple of attempts to get the hang of the dough, but the satisfying crunch was so worth it. Today, I’m sharing my tried-and-true recipe for perfectly crispy Potato Murukku.

Why You’ll Love This Recipe

This Potato Murukku recipe is all about simple ingredients and maximum flavor. It’s surprisingly easy to make, even if you’re new to Indian snacks. Plus, it’s a fantastic way to use up leftover boiled potatoes! The result? A light, airy, and incredibly addictive snack that’s perfect with a cup of chai or as a little something to munch on throughout the day.

Ingredients

Here’s what you’ll need to create these crispy delights:

• 1 cup Idiyappam flour/Rice flour
• 1 medium boiled potato
• 1.5 tbsp melted butter
• 1 tsp cumin seeds
• 0.25 tsp asafetida/hing
• As needed salt
• 3 + 1-2 tbsp water
• As needed cooking oil

Ingredient Notes

Let’s talk ingredients! A few little details can make all the difference:

• Idiyappam flour/Rice flour: This is key! Idiyappam flour has a slightly coarser texture than regular rice flour, which gives the Murukku its signature crispness. If you can’t find it, you can use regular rice flour, but the texture might be a little different.
• Potato: Any starchy potato works well – I usually use Yukon Gold or a similar variety. My grandmother always used red potatoes, saying they gave a lovely color, so feel free to experiment!
• Asafetida/Hing: Don’t skip this! It adds a unique savory flavor that’s essential in South Indian snacks. It also aids digestion – a little bonus! A little goes a long way, though, so don’t overdo it.
• Butter vs. Oil: I prefer butter for a slightly richer flavor and a more tender Murukku. You can use oil instead, but the texture will be a bit more brittle.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the potato until it’s perfectly tender. Once cooled, peel the skin and grind it into a smooth paste with 3 tablespoons of water. Set this aside.
2. In a bowl, combine the rice flour, salt, cumin seeds, and asafetida.
3. Add the mashed potato paste and melted butter to the flour mixture.
4. Now, gradually add 1-2 tablespoons of water, mixing with your hands, to form a soft, non-sticky dough. It should come together easily without being too wet.
5. Grease your hands and the inside of your murukku press. Fill the dough into the press, using either a single-hole or star nozzle – I love the star shape for a pretty presentation!
6. Heat oil in a kadai (or a deep frying pan) over medium heat. To test if the oil is ready, drop a tiny pinch of dough into the oil – it should rise to the surface immediately without browning.
7. Press spirals of dough directly onto the back of a ladle (this makes it easier to lower them into the oil). If the dough breaks, just add a tiny bit more water and mix.
8. Fry 2-3 murukku at a time, being careful not to overcrowd the pan. Fry until they turn light golden and the bubbles subside.
9. Drain the murukku on paper towels to remove excess oil. Let them cool completely before storing in an airtight container. Trust me, they’re hard to resist while they’re still warm!

Expert Tips

Want to make sure your Murukku turns out perfect every time? Here are a few tips I’ve learned along the way:

• Dough Consistency is Key: The dough should be soft and pliable, but not sticky. If it’s too dry, it will break when you press it. If it’s too wet, it will spread out in the oil.
• Dough Breakage: If your dough is crumbling, don’t panic! Just add a teaspoon of water at a time and knead until it comes together.
• Oil Temperature: Maintaining the right oil temperature is crucial. Too hot, and the Murukku will burn on the outside before they cook through. Too cold, and they’ll absorb too much oil and become soggy.
• Preventing Sticking: Make sure the Murukku aren’t touching each other in the oil, or they’ll stick together. Fry in small batches.

Variations

Let’s get creative! Here are a few ways to customize your Murukku:

• Vegan Adaptation: Simply substitute the butter with a vegan butter alternative. It works beautifully!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your rice flour is certified gluten-free.
• Spice Level: Add ½ teaspoon of chili powder or cayenne pepper to the dough for a spicy kick. My friend loves adding a pinch of garam masala too!
• Diwali/Festival Adaptations: For a sweet version, add 2 tablespoons of powdered sugar to the dough. These are especially popular during Diwali.

Serving Suggestions

Murukku is best enjoyed fresh, but they’re also great for snacking on the go. They pair perfectly with a hot cup of chai, a bowl of sambar, or even just on their own!

Storage Instructions

Store cooled Murukku in an airtight container at room temperature for up to a week. They might lose a little of their crispness over time, but they’ll still be delicious.

FAQs

Got questions? I’ve got answers!

• What type of rice flour is best for Murukku? Idiyappam flour is ideal, but regular rice flour will work in a pinch.
• Can I make the dough ahead of time? Yes, you can! Just store it in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature before using.
• How do I fix a sticky dough? Add a tablespoon of rice flour at a time and knead until it reaches the right consistency.
• What oil is best for frying Murukku? Groundnut oil or vegetable oil are good choices.
• Why are cumin seeds added to Murukku? Cumin seeds add a lovely aromatic flavor and are believed to aid digestion.

Enjoy making (and eating!) these delicious Potato Murukku. Let me know how they turn out in the comments below!