Grind the cooked potato with butter and enough water as fine paste, take the rice flour, cumin seeds, asafoetida powder, and salt in a large bowl, gradually add the ground paste, water and knead as soft and smooth dough.
Heat enough oil for Deep Frying.
Gently drop enough dough in a murukku press with star nozzle or three holes nozzle and squeeze out the dough in a greased plate, drop gently to the hot oil and cook until the bubbles gets off from the oil, drain the murukkus in paper towel and arrange in air tight container.
Recipe courtesy: Priya Easy N Tasty Recipe
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.