Potato Murukku recipe | Instant murukku recipe | Diwali snacks recipes

Jeyashris kitchen
Thu, 27 Oct 2016 01:25:11 +0000
Potato murukku recipe with Video Potato murukku recipe | Instant murukku  is an easy snack made with potato and rice flour as the main ingredients. For working women or bachelors who are looking for instant murukku recipe to make it in the last minute,try out this easy potato murukku recipe. Also people who live in places where you do not get chutney dal or urad dal or besan to make instant murukku, you can try this potato chakli. I have given this potato murukku for Aval kitchen, Diwali speical last year and got published under 10 murukku recipes. I have bookmarked this recipe from here long ago, and it turned out very well. I loved the flavour of the murukku and kids loved it too. Try out this easy murukku recipe for diwali. For jains who want to try this murukku, you can replace potato with raw banana | Vazhakkai. My mami does this version and it will come out quite crispy and tasty too. Also check out my aloo bhujia and potato chivda recipe Potato Murukku  Preparation Time : 10 mins | Cooking Time : 30 Mins |Makes: 14 murukku approx      Rice flour | Idiyappam flour  1 cup      Mashed potato   1/4 cup + 2 tblsp      Cumin seeds   1/2 tsp      Butter   1 tblsp      Hot oil   2 tsp      Salt  as needed      Red chili powder   1 tsp      Oil    for deep frying                                           Video of potato murukku                      Method: In a wide bowl add the rice flour or idiyappam flour and add the mashed potato.  For mashed potato cook the potato in pressure cooker for 6-7 whistles. Peel the skin and mash it with a fork.  I used a medium sized potato for this. Add salt, red chili powder, asafoetida and cumin seeds to this.  Add melted butter and 2 tsp of hot oil to this.  Mix this well with hands and take out any lumps in the potato. Else it will get struck while pressing in the murukku press. Add water little by little and make it into a soft dough. Keep it covered all the time.  I used the thenkuzhal achu for making this potato murukku. Heat oil for deep frying. When it is hot bring it to medium flame.  Squeeze the murukku directly to the oil. Once one side is cooked flip the murukkus. Do not flip when it not cooked on one side. This will be very soft and break , and will not hold shape. Once it is cooked on both sides and the oil sound subsides . Take out from oil and drain in a kitchen towel. Repeat this for the rest of the dough. Crispy potato murukku is ready. Store this in a airtight container. Notes: Add red chili powder more if you want it more spicy. You can add omam| ajwain instead of cumin seeds. Mash the potatoes nicely before adding to flour, else it will get struck while pressing in the murukku press. If the murukku is breaking in the oil and doesn't hold shape, the dough may be too dry. Sprinkle little water to the muruku dough and knead well. Keep the dough covered all the time. If making in bulk quantity, make dough in batches. You can add pepper powder also instead of red chili powder.  Technorati Tags: potato murukku,easy potato murukku,how to make potato chakli,instant murukku recipe,jeyashriskitchen diwali snacks,diwali recipes,diwali 2016 recipes,potato recipes,indian snacks,murukku recipes
Share on Newzsocial
0

Recent Articles

  • Food Republic
    Tue, 10 Jul 2018 15:00:10 +0000
     
  • Cookie + Kate
    Tue, 10 Jul 2018 15:00:00 +0000
     
  • Eater
    Tue, 10 Jul 2018 17:32:51 +0000
     
  • The Saffron Vanilla Snickerdoodle Cookies sold at Blue Bottle Coffee are a favorite of mine. I like to sit in the sun on the beautiful stone slab benches across from the Blue Bottle Coffee kiosk in Hayes Valley, San Francisco with a macchiato a snickerdoodle to share. This, the first Blue Bottle Coffee location, is just a short walk from my house in an alleyway. A not-so-secret spot, slightly off the main strip – source of excellent coffee and cookies! I also love to have lazy breakfasts beneath the tall ceilings, light streaking through the massive windows, in their cafe at Mint Plaza. I’ve known there was a Blue Bottle Coffee book in the works, and each time I go, I find myself uttering the same nine words, usually with my mouth full – I really hope this recipe is in the book. In addition to their coffee, which I’m more than happy to brave a line for, I have a list of go-to favorites from their beautifully concise and inspired menu. My hope was that all would be in the book: these Saffron-Vanilla Snickerdoodles, the Pickled Fennel Egg Salad, the Sesame Absinthe Cigars, and Catalan Eggs with Braised Greens. Check, check, check, and check! Every one is in the book. And like all things Blue Bottle, this is worth the wait. The Best Snickerdoodle Cookies The book will be released October 9th (I originally posted this in 2012), but I’ve been hassling Ten Speed to get me an early copy for months. In part because I wanted to bump up my coffee know-how, but (no surprise) I was particularly excited about the recipes – the Saffron Vanilla Snickerdoodle Cookies were first up. In contrast to traditional snickerdoodles, Caitlin describes them as having “an unusual butterscotch flavor from the combination of saffron, brown sugar and vanilla.” If you love snickerdoodles, please try these! Now, I know these cookies well, and this recipe delivered a version that is a dead-ringer of the original. The same as the ones I would buy at the kiosk – buckle in the middle, kiss of saffron, a thin golden crust that gives way to a fudge-textured center. Thank you. Arguably the best snickerdoodle cookies I’ve ever had. I made a double batch for a family trip to Lake Tahoe last week – baking half for the drive there, freezing the remaining pre-scooped dough to bake at the cabin. Everyone loved them. I hope you like these as much as I do, make a double batch and freeze half of the pre-scooped dough for later baking. And be sure to measure the saffron carefully -it’s easy to go too light/heavy. xo -h Continue reading Saffron Vanilla Snickerdoodle Cookies on 101 Cookbooks
    101 Cookbooks
    Tue, 10 Jul 2018 14:40:37 +0000
     
  • Mother Thyme
    Tue, 10 Jul 2018 14:12:19 +0000
     
  • What's Gaby Cooking
    Tue, 10 Jul 2018 18:00:03 +0000
     
 

Comments