Monday, December 23, 2013


  1. Boiled potatoes big size-4
  2. Besan atta/chenaga pindi-1 cup
  3. Rice flour/biyyam pindi-1/2 cup
  4. Oil-for deep frying
  5. Hing/inguva/asafetida-3 sprinkles or 1/8th ts
  6. Salt-to taste
  7. Black salt-for topping after frying(optional)
  8. Jeera powder/roasted cumin powder/jilakarra podi(1/2ts)
  1. Boil potatoes in pressure cooker till soft
  2. Cool and remove the skin and then mash with out lumps and finally grind to paste
  3. Add required amount of flours but besan ka atta must be more,rice flour should be less
  4. Also add hing,jeera powder,salt and make a firm pliable dough
  5. If you think more moisture is required then wet your hands with water and then gently knead the dough
  1. Now grease the murukku maker with oil and insert small hole mold(sanna randrala achu),and put the dough and gently press in the hot oil slowly
  2. when the murukku turns to light brown both sides and immediately remove and place on a paper towel to absorb excess oil
  3. For more chat pat taste sprinkle black salt
  4. Repeat the same process for remaining dough portions