Potato Murukku recipe or Aloo Chakli with step by step photos.
This easy to make Murukku needs only rice flour to make and one of the many Murukku varieties made during Diwali. It also makes a good tea time snack.
The cooked and mashed potato acts as a binding agent and also makes it crisp and crunchy.
Despite using mashed potato to make this murukku, the shelf life of this urulaikizhangu murukku is long enough.
It can be stored at room temperature up to a month, though I’m quite sure that will get over even before that. It never lasted long enough at least in my home.
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Points to note while making Aloo Chakli:
1. Always use refined groundnut oil while making savories to ensure the traditional flavor and aroma.
2. Potato should be mashed properly, if there are small lumps it will get stuck while pressing out of the dough stopping the even flow of dough through the holes.
3. If you are a beginner and finding it difficult to mash the potato, grate or crumble it, take in a mixie jar, add 3-4 tbsp water and grind till smooth. Add this slurry to the flour and knead into dough. Add extra water, only if necessary to make the dough.
4. I have used homemade rice flour that I make for Bakshanams, but you can also use store bought idiyappam flour.
Aloo Chakli with stepwise pictures:
1. Pressure cook potato, peel and mash well with a masher.
2. Knead to ensure that there are no lumps.
3. Add rice flour, salt, sesame seeds, ghee, mix well. Add water little by little and make into a dough.
4. Fill the greased mould with the dough to which thenkuzhal press is fitted.
5. Press out the dough into hot oil and cook the murukku till golden brown.
Potato Murukku is ready.
Drain onto a kitchen paper and once it cools down to room temperature, store in an air tight container.
Check out other Murukku recipes from the blog,
that can also be enjoyed as a tea time snack.
Potato Murukku Recipe details below:
Potato Murukku Recipe - Aloo Chakli Recipe
- Potato - 1 large
- Rice Flour - 1 cup
- White sesame seeds - 1/2 tsp
- Ghee - 1 tbsp
- Salt - to taste
- Oil - for deep frying
- Wash potato and pressure cook in water till soft for 3 to 4 whistles.
- Peel the skin and mash it well till smooth using a masher.
- Knead the potato to ensure there are no lumps till it is looks like a smooth dough.
- To this add rice flour, white sesame seeds, salt, ghee and mix well with your finger tips till it resembles bread crumbs.
- Add water little by little and knead to smooth pliant dough.
- Grease the Murukku mould with oil. Insert the thenkuzhal press and fill the mould with dough.
- Heat a pan with oil for deep frying.
- Press out the dough into Murukku on the back of a flat ladle or on a plastic sheet. You can also press out Murukku directly over hot oil.
- To check the temperature of oil, take a pinch of dough and roll between your thumb and index finger into a cylinder and drop it into the oil. If it rises immediately, the oil is ready.
- Tip the pressed out Murukku into the hot oil and let it cook for 1-2 minutes.
- Cook 2-4 murukkus at a time and don't crowd the pan.
- Gently flip to the other side and cook till golden brown and the sizzling stops.
- Drain in a kitchen paper. Continue till the rest of the dough is finished.
- Potato Murrukku is ready.
- Once completely cool to room temperature, store in an airtight container.