Potato Ragi Murukku | How to make Potato Ragi Murukku

By Priya Suresh  |  7th Nov 2015  |  
4.8 from 4 reviews Rate It!
  • Potato Ragi Murukku, How to make Potato Ragi Murukku
Potato Ragi Murukkuby Priya Suresh
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About Potato Ragi Murukku Recipe

With fingermillet flour, gram flour, mashed potatoes with usual spices, you can make this fabulous murukks for this special festival. Making this millet based murukku during festival is definitely a best way to sneak millets as well.

The delicious and mouthwatering Potato Ragi Murukku is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Potato Ragi Murukku is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Potato Ragi Murukku. Priya Suresh shared Potato Ragi Murukku recipe which can serve 5 people. The step by step process with pictures will help you learn how to make the delicious Potato Ragi Murukku. Try this delicious Potato Ragi Murukku recipe at home and surprise your family and friends. You can connect with the Priya Suresh of Potato Ragi Murukku by commenting on the page. In case you have any questions around the ingredients or cooking process. The Potato Ragi Murukku can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Potato Ragi Murukku with other users

Potato Ragi Murukku

Ingredients to make Potato Ragi Murukku

  • 2 cups Ragi flour
  • 1 cup Gram flour
  • 2 potatoes (boiled & mashed nicely)
  • 2 tsp butter
  • 2 tbsp sesame seeds
  • 1 tsp red chilly powder
  • 1/4 tsp asafoetida powder
  • salt
  • oil for deep frying

How to make Potato Ragi Murukku

  1. Dry roast the ragi flour for a few minutes, sieve together the ragi flour and gram flour, take them in a large bowl.
  2. Now add the butter, mashed potatoes, sesame seeds, red chilly powder to the flours and knead the flour with enough water as a smooth dough.
  3. Heat the oil for deep frying and take a ball of dough, put in the muruku press. Squeeze out the murukku over a greased plate and drop gently in hot oil, fry until the oil stops bubbling.
  4. Drain the excess of oil in a paper towel. Conserve in an air tight box.
  5. This murukkus stays crunchy even after two weeks.

Reviews for Potato Ragi Murukku (4)

Kota Sonali2 years ago


Shilpa Reddy2 years ago


Kanan Rastogi2 years ago

ragi flour kaisa hota hai.kya easy mil jata hai.kya kuchh aur bhi kahte hai

manju shah2 years ago

it looks yummyyyyy :)

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