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Potato murukku
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4.72 from 7 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.
Prep Time10 mins
Cook Time25 mins
Course: Snack
Cuisine: Indian
Servings: 15 murukku


  • 2 cups Rice flour
  • teaspoon Asafoetida
  • 1 & ½ teaspoon Cumin seeds
  • Salt As needed
  • Water As needed

To Grind

  • 1 Potato small
  • ¼ cup Butter Measured melted
  • 2 tablespoon water


  • Cook potato,cool down,remove the skin and grind with softened butter and water to a smooth paste.Mix the rice flour,asafoetida,cumin and salt well.
  • 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 laddles 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(you can put the flame high at this point). Cook both sides till the bubbles and the cooking sound ceases.
  • Drain the murukkus in kitchen towels.


  • 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.
  • If you make with more than two cups, prepare the dough in batches. If you make in bulk and keep the dough for long time, the murukkus will turn darker in colour.
  • You can replace cumin with omam/ ajwain.
  • 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.