Pressure cook/ boil the potato well. cool peel the skin and grind it into a paste in the mixer
In a mixing bowl add flour, ground potato paste, ajwain seeds, Hing, salt and butter/oil. First, mix it well. Then slowly add water and knead to a non-sticky dough
Grease the murukku presser with oil and fill the dough. Press it to form shapes on the back of a ladle. Gently drop it in hot oil. fry them well.
Repeat the process for all a dough. Cool and store it in an airtight container.