palak chakli recipe | palak murukku recipe | spinach murukku with detailed photo and video recipe. a simple green colored spiral savory snack prepared from palak or spinach puree mixed with the besan and rice flour. a healthy snack loved by kids and adults, is a perfect evening munching snack with a cup of masala chai or cutting chai.
i have prepared this recipe very similar to my previous butter murukku recipe with the addition of spinach puree. also in this recipe i have not blanched the palak leaves before making a puree of it. this is because we are deep frying the palak chakli and deep frying is more than sufficient for the palak puree. further, i have also added green chillies while preparing the spinach puree. this adds the additional flavour and spice to the palak murukku;Â however it is completely optional. in addition even 4-5 mint leaves can also be added to give a minty flavour to the chaklis.
furthermore, some important tips and suggestions for a perfect and crispy mouthwatering palak chakli recipe. firstly, the critical part of any chakli or murukku recipe is its dough. do not make it extra soft or extra hard. soft dough would result in oily chakli’s and hard dough would result in brittle. secondly, the chaklis should be deep fried in medium flame, otherwise it would not cook evenly if deep fried in high flame. finally, i have added 1 tsp of butter, but this can be extended to 2-3 tsp to make it more tastier and softer.
finally do visit my other snacks recipes collection from my blog with the palak chakli recipe post. it includes, fafda, sabudana tikki, mixture, instant chakli, shankarpali, karela chips, banana chips, masala vada, kothimbir vadi, kodubale, matar ki kachori and nippattu recipe. in addition do visit my other recipes collection like,
palak chakli recipe | palak murukku video recipe:
recipe card for palak chakli or palak murukku:
palak chakli recipe | palak murukku recipe | spinach murukku
Ingredients
- 2 cups rice flour
- ½ cup besan / gram flour
- 2 tbsp roasted chana dal / roasted bengal gram / putani, powdered
- ½ tsp jeera / cumin seeds
- pinch of hing / asafoetida
- salt to taste
- 1 tsp butter, room temperature
- ¼ cup water, or as required to knead
- oil for deep frying
for palak puree:
- handful of palak / spinach leaves
- 2 green chilli
- ¼ cup water
Instructions
- firstly, prepare the palak puree by blending handful of palak, 2 green chilli and ¼ cup water.
- blend to smooth paste and keep aside.
- now in a large mixing bowl, take 2 cups rice flour, ½ cup besan, 2 tbsp powdered putani, ½ tsp jeera, pinch of hing, salt to taste and 1 tsp butter.
- combine all the ingredients well, making sure to mash butter.
- now add prepared palak puree and mix well.
- additionally water as required and knead dough to smooth and soft dough.
- now take star mold and prepare small spiral shaped chaklis by pressing.
- take one palak chakli at time and slide it into hot oil.
- flip the chakli and fry on medium flame till they turn crispy from both sides.
- furthermore, drain over a paper towel to remove excess oil.
- finally serve crispy and healthy palak chakli with masala tea or masala milk.
how to make palak chakli recipe with step by step photo:
- firstly, prepare the palak puree by blending handful of palak, 2 green chilli and ¼ cup water.
- blend to smooth paste and keep aside.
- now in a large mixing bowl, take 2 cups rice flour, ½ cup besan, 2 tbsp powdered putani, ½ tsp jeera, pinch of hing, salt to taste and 1 tsp butter.
- combine all the ingredients well, making sure to mash butter.
- now add prepared palak puree and mix well.
- additionally water as required and knead dough.
- knead to smooth and soft dough adding more water if required. if the dough is too stiff then chaklis will break when you try to shape them using mold. if the dough is too soft then chaklis will absorb oil. so make sure to make a smooth dough.
- now take star mold and fix to the chakli maker.
- grease the chakli maker with some oil. this prevents dough from sticking to mold.
- furthermore, now make a cylindrical shape out of dough and place the dough inside maker.
- tighten the lid and start preparing chaklis.
- on the wet cloth or butter paper make small spiral shape chaklis by pressing.
- seal the ends so that it doesn’t fall apart while deep frying.
- take one palak chakli at time and slide it into hot oil.
- flip the chakli and fry on medium flame till they turn crispy from both sides.
- furthermore, drain over a paper towel to remove excess oil.
- finally serve crispy and healthy palak chakli with masala tea or masala milk.
notes:
- firstly, store the fried chakli in air tight container, only once they cool down completely.
- also do not fry too many chaklis at the same time as they may stick to each other.
- additionally, if the dough is too stiff then chaklis will break when you try to shape them using mold. so few drops of water and knead again.
- also, do not make the dough too soft. otherwise your chaklis will absorb too much oil.
- furthermore, can use wet cloth, butter paper, news paper, plastic sheet or aluminium foil to press the chaklis.
- finally, palak chakli taste stays good atleast for 3 weeks.
Hi Ma’am,
You have described Putani in you recipe. If you may plz tell what is that.
its roasted chana dal
from where do I get rice flour and what is called in hindi
chawal ki aata
Mam powered putani kya hota h
its roasted chana dal powder
yummy taste! turned out very well! i replaced regular rice atta with Brown rice atta and instead of butter i used ghee! Thank you for the recipe! a healthy one
Your dishes are very simple and easy to prepare.thank you
Hello ur recipes are so superb long time search of palak chakli finally I got it, it’s look very yummy
Thanks a lot 🙂
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