Wash and pressure cook potato. Peel the skin and grind it in a mixer adding 3 tbsp of water. Grind to a smooth paste. If the potato is very soft, it may take less water for grinding smooth.So add the water accordingly. But make sure potato becomes a smooth paste.





In a wide bowl, take the rice flour, salt, cumin seeds, hing, mashed potato paste, melted butter. Mix everything well together. Add water little by little and make a smooth dough. No problem if the dough is slightly sticky but it should not be too hard and dry. So add water accordingly. Grease your hands and murukku mould/Chakli press with oil and put a small quantity of dough inside the mould. Use single hole mould. Star mould also works fine.





Press the murukku on the back of ladle and keep it ready. If the string gets cut while pressing, sprinkle some water in the dough, mix well and again try it. Heat oil in a kadai to deep fry. Drop a pinch of dough to check the temperature of oil. If it rises immediately to the top without browning, oil temperature is just right. Now reduce the flame to medium and drop the murkku in oil. Deep fry 2-3 murukku at a time. Flip and cook both the sides till the bubbles in the oil cease. Remember oil should not be smoky at any point. so adjust the flame accordingly. This murukku won’t come out white in color. It looks light golden brown.





After making 2-3 batches, check the oil temperature & make the remaining. The color of murukku may change as per the heat of oil. Store the murukku in an air tight box after it cools down. It stays good for a week.Enjoy !