palak chakli recipe | palak murukku recipe | spinach murukku (2024)

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.

palak chakli recipe | palak murukku recipe | spinach murukku with step by step photo and video recipe. there are several variation to the traditional chakli or murukku recipe which completely dependson the types and proportion of flours used. palak chakli or spinach murukku is one such variety with loads of spinach greens which makes it healthy and tasty too.

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;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 thepalak chakli recipepost. 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,

• paneer recipes collection
• sweets recipes collection
• chutney recipes collection

palak chakli recipe | palak murukku video recipe:

recipe card for palak chakli orpalak murukku:

how to make palak chakli recipe with step by step photo:

1. firstly, prepare the palak puree by blendinghandful of palak,2 green chilli and ¼ cup water.
   
2. blend to smooth paste and keep aside.
   
3. now in a large mixing bowl, take2 cups rice flour, ½ cup besan,2 tbsp powdered putani, ½ tsp jeera, pinch of hing,salt to taste and 1 tsp butter.
   
4. combine all the ingredients well, making sure to mash butter.
   
5. now add prepared palak puree and mix well.
   
6. additionally water as required and knead dough.
   
7. knead to smooth and soft dough adding more water if required.if the dough is toostiff 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.
   
8. now take star mold and fix to the chakli maker.
   
9. grease the chakli maker with some oil. this prevents dough from sticking to mold.
   
10. furthermore, now make a cylindrical shape out of dough andplace the dough inside maker.
    
11. tighten the lid and start preparing chaklis.
    
12. on the wet cloth orbutter papermake small spiral shape chaklis by pressing.
    
13. seal the ends so that it doesn’t fall apart while deep frying.
    
14. take one palak chakli at time and slide it into hot oil.
    
15. flip the chakli and fry on medium flame till they turn crispy from both sides.
    
16. furthermore, drain over a paper towel to remove excess oil.
    
17. finally serve crispy and healthy palak chakli withmasala teaormasala 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 toostiff 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 usewet cloth, butter paper, news paper, plastic sheet or aluminium foil to press the chaklis.
• finally, palak chakli tastestays good atleast for 3 weeks.