Potato Kambu Murukku / Aloo Bajra Chakli, one of the yummiest combination of potato, kambu, garlic and pottukadalai in murukku. Today, I’m sharing an easy and delicious murukku recipe which is made from pearl millet flour. I have not used urad dal / ultham paruppu. Adding pottukadalai / roasted gram will make murukku more crispy. This is a vegan version and I’ve used cold pressed groundnut oil for deep frying which sure gives awesome result.
For extra flavors, I have used garlic. It was my long time wish to try potato murukku, as I’ve seen many bloggers sharing this recipe. For this year’s Diwali, I planned to try this murukku. As usual, instead of using potato and rice flour alone for the murukku, I have given a healthy twist by including pearl millet / bajra. I asked my mom for the exact measurement and also referred Murukku & Mixture cookbook by Mallika Badrinath. The below mentioned quantity yields 350 gms murukku.
I have already shared few murukku recipes made from ragi, cholam and samai millets. And, those who are looking for baked version, can refer my Ragi Cholam Murukku. If you are looking for different varieties of sweets and savories to try this year for Diwali, then do check my post on Diwali Recipes.
- 1 cup Bajra / Kambu / Pearl Millet Flour
- 1 cup rice flour
- ½ cup (or) 100 gms potatoes (boiled & mashed)
- 2 tbsp pottukadalai / chutney gram / split roasted gram
- 3 garlic cloves - finely chopped
- asofoetida / hing - a pinch
- ½ tsp red chili powder
- salt to taste
- 1 tbsp warm oil
- warm water - to knead
- cooking oil - for deep frying
- Blend pottukadalai in a mixer to smooth powder. Take mashed potato and blend them in a mixer grinder or food processor along with chopped garlic to smooth paste. Do not add water. Keep it aside.
- Sieve bajra and rice flour. Add red chili powder, asofoetida, salt, ground pottukadalai, ground potato and garlic paste. Mix well everything. Add warm oil and make crumbles of the flour mixture.
- Add enough warm water and knead to smooth dough. Close it and keep aside for 10 mins. Take the murukku press and put the dough inside. Press it to make swirls. Heat enough oil in a pan or kadai.
- Once it is hot, drop a pinch of dough in oil and it should start making sizzling sound.
- Now put the murukku carefully in oil with the help of flat ladle. Cook till it turns golden brown on both the sides and oil sizzling sound stops. Similarly prepare all the murukku and store in an airtight container.