Thursday, October 29, 2015

Potato Ragi Murukku/Potato Fingermillet Murukku/Urulaikizhangu Kezhvaragu Murukku

Diwali, this festival of lights is a very popular among Indians, though we dont live in our own country, we try to keep our tradition by celebrating this famous festival with homemade sweets and savouries. Eventhough we live far away from our country, this festival is very close to my heart.As like every year i do miss celebrating this festival in India. Never mind, i have some plans and this time we are going to celebrate a day before as Diwali falls on tuesday. Its a working day here, and everyone at home will be in school and office. Many of us will be very busy in planning the sweets and savouries and others might have already purchased their diwali new dresses. I have planned few savouries and one among those is this potato ragi murukku aka potato added fingermillet chaklis.

Potato Ragi Murukku, Urulaikizhangu kezhvaragu Murukku



With fingermillet flour, gram flour, mashed potatoes with usual spices, you can make this fabulous murukks for this special festival. Making this millet based murukku during festival is definitely a best way to sneak millets as well. If you want to make a different millet based diwali special murukku, then do try this murukkus and enjoy with your dears and relatives.Trust me, this murukkus are dangerously addictive and you just cant stop with one.Sending to Srivalli's Kid's delight - Cooking with Wholegrains hosted by Kalyani.

Potato Ragi Murukku


2cups Ragi flour
1cup Gram flour
2nos Potatoes (boiled & mashed nicely)
2tsp Butter
2tbsp Sesame seeds
1tsp Red chilly powder
1/4tsp Asafoetida powder
Salt
Oil for deepfrying

Dry roast the ragi flour for few minutes, sieve together the ragi flour and gram flour, take them in a large bowl.

Now add the butter,mashed potatoes,sesame seeds, red chilly powder to the flours and knead the flour with enough water as smooth dough.

Heat the oil for deepfrying and take a ball of dough, put in the muruku press..squeeze out the murukku over a greased plate and drop gently to hot oil, fry until the oil stops bubbling.

Drain the excess of oil in a paper towel..

Conserve in an air tightened box.

This murukkus stays crunchy even after two weeks,if they rest..

Potato Ragi Murukku, Urulaikizhangu kezhvaragu Murukku,Potato millet murukku



5 comments:

  1. For a vegan will oil do instead of butter? Tried those murukkus?

    ReplyDelete
  2. Ragi Murukku looks great Akka!! Crispy and crunchy.. I can have it anytime.. :D

    ReplyDelete
  3. perfectly made chakris or murukkus.Love the idea of using ragi.

    ReplyDelete

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