Cuisine Style: Tamil Nadu, South India | Preparation & Cooking Time: 15 minutes | To Serve: 2 | Take with: Tea , coffee | Type: Easy after school snack, diwali & pongal snacks or crisps

Ingredients

• Potato - 1
• Rice flour - 2 cups
• Gram flour - 1/5 cup
• Ghee - 1 tbsp
• Cumin - 1 tbsp
• Hing -1 tsp
• Turmeric - 1/2 tsp
• Red chilli powder -1 tsp
• Sesame seeds [White, black]- 2 tbsp
• Salt to taste
• Oil for deep frying
  

Preparation Method

• Boil potato until soft
• Put boiled potato in a mixie jar, add salt, water, gridn to fien paste
• Transfer potato mixture to a bowl, add rice flour, Gram flour , asafoetida, oil, Ghee, salt, cumin seeds ,Turmeric, Red chilli powder,Sesame mix well
• Add water, make soft dough
• Place handful dough in a murukku kuzhal, squeeze over the oil, deep fry till crisp on medium hot oil.
• You can make shape over ladle or buttersheet also
• Flip over & fry another side.
• Once it ready or the oil sound disappears then take it out & drain on absorbent paper.
• Leave it for room temperature [Apr. 2 min]. Then store in an airtight container use with in 1 month
  

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