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Palak Murukku/Spinach Murukku/ Palak Chakli as the name suggests murukku is made using palak puree. A healthy, crispy and tasty murukku made with the goodness of spinach. This murukkucomes out the green in color due to spinach. Kids would love this a lot due to its color.
This Palak Murukku turned out to be very crispy. I made this as mini murukku. You can even make it bigger in size as per your needs. It is very difficult to make kids eat spinach. Trust me if you make it in this form kids would never say “No” to this murukku. I added green chili instead of chili powder to keep murukku in a greenish color. Also, I added carom seeds instead you can replace it with sesame seeds or cumin seeds according to your kid’s taste. While adding ghee, oil or butter in the flour, heat it and then add it to the flour as it would make murukku crispier. Now let us see how to prepare this murukku.
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Palak Murukku Recipe | Spinach Murukku | Palak Chakli Print Recipe
Crispy and crunchy palak flavored murukku.
- CuisineSouth Indian
| Servings | Prep Time |
| 40 Murukku approx | 10 minutes |
| Cook Time |
| 30 minutes |
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| Palak Murukku Recipe | Spinach Murukku | Palak Chakli Print Recipe Crispy and crunchy palak flavored murukku.
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Ingredients
- 1 cup Rice flour Idiyappam flour
- 1/4 cup Bengal gram flour/Kadalai Maavu/Besan
- 1 handful Palak/Spinach tightly packed
- 1 Green chili
- 1 tsp Omam/Ajwain/Carom seed
- 1 tsp Ghee/butter/oil
- salt to taste
- 2 cups oil to deep fry
Servings: Murukku approx
Instructions
Add palak, green chili, little water in a mixer and grind it to a smooth paste. In a wide bowl add rice flour, Bengal gram flour, carom seeds, salt to taste, butter and mix all together.
Now add ground palak paste, water little by little. Bring it to chapati dough consistency. It should neither be too stiff nor too soft. Murukku press (single star) shown here is used for making murukku.
Take a small portion of dough and make to the ball. Now grease the murukku press with oil and fill 3/4 of the press with dough. Keep a butter paper ready by applying oil on it. Now press the murukku batter on butter paper in a circular motion as shown. 3 to 4 circles are enough. Heat oil in a heavy bottom Kadai. First, check by dropping a little dough in oil. If oil is hot enough the dough would rise immediately or else it will go down. Now gently drop the murukku into the oil. Deep fry 5 to 6 murukkus at a time. Do not overcrowd.
Let it cook on low flame till it turns crispy. Then gently turn to the other side and let it cook till bubbling stops. Now remove and place it on a kitchen towel to remove excess oil. Repeat the process with remaining murukku batter. Let it cool and store it in an airtight container.
Recipe Notes
- Use any good brand rice flour.
- Always cook murukku in medium-low flame to evenly cook.
- Instead of carom seeds, you can use jeera or sesame seeds.
- Gently drop the murukku into oil, or else oil may spill.Use enough oil to deep fry.
- If you feel the dough is getting dry and not able to press, sprinkle little water and mix it thoroughly.
- Always keep the dough closed with a cloth or lid to prevent it from getting dry.
- If making in large quantities always make it in batches.
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You might also likeKara Sev,Kara Boondi,Butter Murukku,Plain Sev,Ribbon Pakoda.
Delicious crispy and crunchy Palak Murukku is ready to relish.
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