The addition of aloo/ potato /uruali kizhangu to the usual ribbon murukku dough makes it more delicious and dangerously addictive with a subtle flavor. To bring the nuttiness to this already crunchy munchy snacks, i couldnt stop myself adding some sesame seeds. Easy to make, already cooked and mashed potato is added directly the dough, which calls for usual ingredients.Again this murukku came out extremely crispy and dangerously addictive to munch with a cup of tea or coffee or else to share with your loved ones during the Diwali festival.Give a try, am sure you will love it with an interesting gluten free and vegan murukku.
1cup Gram flour
1cup Rice flour
1/2cup Corn flour
2tbsp Hot Oil
1/2cup Potato (cooked & mashed)
1tbsp Sesame seeds
1/4tsp Asafoetida powder
Oil for deep frying
In a mixing bowl, take the rice flour,gram flour,corn flour,sesame seeds, asafoetida powder,salt,mix well and keep aside.
Now add the mashed potato and knead everything as a soft dough (sprinkle water if needed for kneading).
Drop enough dough in a murukku press, use ribbon murukku nozzle and squeeze out as medium shaped round murukkus directly to the hot oil.
Fry until they gets well cooked on both sides or until the oil stops sizzling
Drain the excess of oil with a paper towel.
They stay prefect for a month.