Palak Chakli | Palak Murukku | Palak Chakri | Palak Chakli Recipe | Palak Murukku Recipe | Palak Chakri Recipe | How to Make Palak Chakli | How to Make Palak Murukku | How to Make Palak Chakri | Palak Chakli Recipe Easy | Palak Murukku Recipe Easy | Palak Chakri Recipe Easy | Palak Chakli Recipe in Hindi | Palak Murukku Recipe in Hindi | Palak Chakli Recipe in Hindi | Here's a spinach chakli (spinach murukku) recipe you can try at home:
Ingredients:
2 cups rice flour
1/2 cup gram flour
1 cup spinach leaves, washed and chopped
2 green chilies
1-inch piece of ginger
1 teaspoon sesame seeds
1/2 teaspoon carom seeds
1/2 teaspoon cumin seeds
1/4 teaspoon asafoetida
2 tablespoons butter (room temperature)
Salt to taste
Water as needed
Oil for frying
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| Tasty& Healthy Palak Chakli (Spinach Murukku) |
Instructions:
Make the spinach puree:
Boil the chopped spinach leaves in hot water for 2-3 minutes. Drain the water and put it in a blender. Add the green chilies and ginger. Blend to a smooth puree using minimal water.
Prepare the dough:
In a large mixing bowl, combine the rice flour, gram flour, sesame seeds, carom seeds, cumin seeds, asafoetida, and salt. Mix well. Add the butter and mix until the dough becomes crumbly.
Add the spinach puree and mix. Gradually add water (if needed) to knead a soft, non-sticky dough.
Shape the Chakli:
Grease a Chakli/Murukku press and use a star-shaped plate.
Fill it with the dough.
On a greased plate or parchment paper, make a round shape (Chakli).
Fry the Chakli:
Heat oil in a deep pan over medium heat.
Gently drop the Chakli into the hot oil.
Fry until golden and crisp, turning occasionally.
Remove and drain on a paper towel.
Cool and store:
Let the Chakli cool completely before storing in an airtight container.
Tips:
Make sure the dough is not too soft; otherwise, the Chakli may absorb too much oil.
You can adjust the spiciness by adding more or less green chilies.
Chakli stays crispy in an airtight container for up to 2 weeks.
Enjoy homemade spinach chakli!
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