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