Sweet potato mullu muruku Recipe

Cooking Directions

• STEP 1.Boil the sweet potatoes until they are soft and mashable. Peel and mash them well.
• STEP 2.In a large mixing bowl, combine the mashed sweet potatoes, rice flour, red chili powder, asafoetida, sesame seeds, salt, and butter. Mix well to form a smooth dough.
• STEP 3.Heat oil in a deep pan or kadai for frying. Meanwhile, fill the muruku press with the dough and choose a star or spiral disc for shaping the muruku.
• STEP 4.Press the dough directly into the hot oil in a circular motion, making spiral or star shapes. Fry until golden and crispy, flipping occasionally for even cooking.
• STEP 5.Remove the muruku from the oil using a slotted spoon and drain on a paper towel to remove excess oil. Repeat the process with the remaining dough.
• STEP 6.Allow the muruku to cool completely before storing in an airtight container. It stays fresh for up to 2 weeks.
• STEP 7.Serve the sweet potato mullu muruku as a snack with tea or as a crunchy accompaniment to your meals.

Cooking Tips

• Make sure the sweet potatoes are cooked well and mashed properly to avoid lumps in the dough.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• If the dough is too dry, add a little water to make it pliable. If it is too sticky, add more rice flour.
• To get the perfect spiral or star shapes, practice pressing the dough onto a plate before frying.
• Store the muruku in an airtight container to maintain its crispiness.

Storage and Serving

• Store the sweet potato mullu muruku in an airtight container at room temperature.
• Serve it as a snack with a hot cup of tea or coffee.
• You can also enjoy it as a crunchy accompaniment to your meals.