potato murukku recipe | aloo chakli recipe | aloo ki chakli with detailed photo and video recipe. and easy, simple and crispy chakli recipe made with a combination of potato, besan and rice flour. it is an ideal alternative to the regular rice and urad dal as this chakli comes with loaded potato starch. the speciality of these chaklis are, it is crisp and brittle at the outside and soft and moist at the inside due to the use of potato and besan.
i have shared many types of chakli recipes on my blog, but this recipe has to be one of the unique recipes. obviously, i have used rice flour and besan flour but the addition of potato puree makes it smooth and filling. moreover, it has all goodness of potato starch which makes it more desirable. i personally make these during the festival seasons to be served with my family but you can make it for no reason. it can be served as a side to lunch and dinner or simply as a munching snack with a cup of tea or coffee. or it can be easily served along with sweets for a sweet and savoury combo. these can be and easily store in an airtight container for a couple of weeks to be used whenever you need them.
furthermore, some more additional tips, suggestions and variants to the potato murukku recipe. firstly, the addition of besan to rice flour with potato puree can make it soft on the inside. hence if you prefer to have a brittle and crispy one, you may skip it and just use the rice flour and potato combo. secondly, i have directly dropped these murukku’s to the hot oil and did not bother to shape it like the traditional chakli. yet it is not a requirement and can be done the traditional way. lastly, to get a crisp and brittle texture, you need to deep fry these in a low flame. it can be tiring but there is no other option as it has to be evenly cooked.
finally, i request you to check my other related snacks recipes collection with this post on potato murukku recipe. it mainly includes my other related recipes like crispy veg starter, macaroni kurkure, onion samosa, railway cutlet, aloo papdi, roti tacos, palak patra, moong dal kachori, cabbage pakoda, maggi puff. further, to these, i would also like to add some more additional recipe categories like
potato murukku video recipe:
recipe card for potato murukku recipe:
potato murukku recipe | aloo chakli recipe | aloo ki chakli
Ingredients
for potato paste:
- 2 potato, boiled
- 2 tbsp water
for chakli:
- 2 cup rice flour, fine
- 1 cup besan / gram flour
- ¼ tsp turmeric
- ½ tsp chilli powder
- 1 tsp cumin
- ½ tsp salt
- 1 tbsp butter
- water, for kneading
- oil, for frying
Instructions
- firstly, boil and potato and peel the skin off. i have pressure cooked for 5 whistles or until the potato is cooked completely.
- chop into rough pieces and transfer into mixi.
- add 2 tbsp water and blend to smooth paste. keep aside.
- now in a large bowl take 2 cup rice flour and 1 cup besan.
- also add ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp cumin and ½ tsp salt.
- mix well making sure all the ingredients are well combined.
- further, add 1 tbsp butter, crumble and mix forming a moist flour.
- add in prepared potato paste and mix well.
- now add water as required and knead to a soft dough.
- make sure not to add too much water. if the dough is too soft then the chakli will turn oil and if the dough is too hard, it will break while pressing.
- furthermore, take star shape mould and fix it into chakli maker.
- grease the chakli mould with oil to prevent the dough from sticking on the sides.
- stuff in the dough into chakli maker and close.
- now press directly into hot oil or you can make small murukku and deep fry.
- do not touch for a minute, else they may break.
- after a minute, fry on medium flame on both sides.
- fry until the murukku turns golden brown and crisp.
- finally, enjoy aloo murukku or aloo chakli recipe for a week when stored in an airtight container.
Nutrition
how to make aloo chakli with step by step photo:
- firstly, boil and potato and peel the skin off. i have pressure cooked for 5 whistles or until the potato is cooked completely.
- chop into rough pieces and transfer into mixi.
- add 2 tbsp water and blend to smooth paste. keep aside.
- now in a large bowl take 2 cup rice flour and 1 cup besan.
- also add ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp cumin and ½ tsp salt.
- mix well making sure all the ingredients are well combined.
- further, add 1 tbsp butter, crumble and mix forming a moist flour.
- add in prepared potato paste and mix well.
- now add water as required and knead to a soft dough.
- make sure not to add too much water. if the dough is too soft then the chakli will turn oil and if the dough is too hard, it will break while pressing.
- furthermore, take star shape mould and fix it into chakli maker.
- grease the chakli mould with oil to prevent the dough from sticking on the sides.
- stuff in the dough into chakli maker and close.
- now press directly into hot oil or you can make small murukku and deep fry.
- do not touch for a minute, else they may break.
- after a minute, fry on medium flame on both sides.
- fry until the murukku turns golden brown and crisp.
- finally, enjoy aloo murukku or aloo chakli recipe for a week when stored in an airtight container.
notes:
- firstly, make sure to blend the aloo to really smooth paste, else there may be chunks that may result in soggy chakli.
- also, deep fry on medium flame to cook from inside.
- additionally, you can replace besan with maida as a variation.
- finally, aloo murukku recipe or potato chakli recipe tastes great with evening chai.
Iwould like to purchase your various eatables and savouries. Where can I get them?
We do not do catering.
Happy Guru Purnima ma’am … You have transformed me from a non cook to an amazing cook….. Thank you
Thanks a lot
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