Rice Potato Murukku

Call it Chakali or Murukku or Chakkuli as we say in Konkani, this savory crunchy munchy snack is every one's favorite. One can make Chakali in many ways - with urad dal, roasted dalia (phutane), potato, maida (all purpose flour), rice flour. Of all the versions, I like the combination of rice and potato. Potato makes every snack flavorful.

Ingredients:
Rice Flour - 1 1/2 cups
Boiled Potato (grated) - 1 cup
Unsalted Butter or Oil - 3 tsp
White Sesame Seeds/Til - 1 tsp
Carom Seeds/Ajwain/Owa - 1 tsp
Red Chilli Powder - 1 tsp
Sugar - 1 tsp
Salt
Oil for frying

How to make Rice Murukku / Chakali:

• In a mixing bowl, add the grated/mashed boiled potato. Add melted butter, sesame seeds, carom seeds, chilli powder, salt and sugar. Mix all the ingredients well. Lastly, add rice flour and mix well. Now add water, little at a time and knead to make a soft, smooth dough. I added about 1/2 cup water.  Divide the dough into 4 balls.
• Heat oil for deep frying. Grease the inner part of chakali/murukku maker with oil. Place the star shaped plate and add one dough ball. Close it with the lid. When the oil turns medium hot, hold the chakali maker above the frying pan. Carefully turn the handle so that the star shaped murukku falls in the oil. Alternately, you can make round chakali/murukku on a parchment paper and slide it carefully to the hot oil.
• Deep fry the murukku until it turns golden brown, about a minute each side.  Or remove murukkus from the oil when the bubbling of oil stops.
• Taste fried murukku for salt and other seasonings. Add more salt to the dough if required. Repeat the same for the rest of the dough and deep fry murukku in batches. Let the fried Murukku cool completely before storing in an airtight container.
  

Binge on savory, crisp Rice Murukku anytime you like.  Great as an evening snack with a cup of tea.