- Boil, peel and mash potato, in a bowl take all ingredients except water and oil for frying and mix well with hands. Add water in small quantity to make soft, smooth, non sticky dough without any cracks, keep the dough covered. Take murukku press and use 3 hole plate,fill the press and heat oil for frying in a kadai. directly press murukku on hot oil gently drop the murukku in hot oil, cook in medium flame, once bubbles reduces turn and cook another side until bubbles ceases. Drain murukku in kitchen tissues, repeat same for rest of dough. After cooling completely store in airtight container, stays good for 3-4 weeks.
Aloo chakralu
#myrecipe
#ValentineMe
By Sai Charan
Feb, 20th
596
Servings
4 persons
Cook Time
25 minutes
Ingredients
6
- 8
Ingredients
- Rice flour
- Potato
- Butter
- Hing
- Cumin
- Salt
- Water
- Oil
Instructions
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