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Spinach Murukku
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Spinach Murukku | How to make Palak Chakli

Spinach Murukku is an interesting twist to the regular murukku and makes it more healthy as we include spinach puree to the dough. This gives a beautiful green murukku.
Course Snacks
Cuisine Indian
Keyword Jar Snacks
By Cook Method Deep Fried
Occasion Deepavali, Evening Snack
By Diet Vegetarian
Dish Type Deep Fried Dishes, Festival Savories
Author Srivalli


  • 1 cup Rice Flour
  • 1/4 cup Besan / Chickpea flour
  • 3/4 cup Spinach Puree
  • 2 nos Green Chilli
  • 2 tsp Butter
  • 1/2 tsp Ajwain
  • A Pinch Asafoetida / Hing
  • Salt to taste
  • Cooking Oil for deep frying


  • Wash and clean the spinach leaves. Chop roughly and take it in a mixer along with green chillies and grind to a smooth paste. Add very little water if required.
  • Take the flours, salt, butter, ajwain, hing in a bowl.
  • Sieve the puree to remove fiber if any, add to the bowl.
  • Mix well and mix to form a dough. If needed, add water as required. The dough should be soft and smooth.
  • Fill the dough into the murukku press.
  • Heat a Kadai with oil.
  • Press out small murukkus on a plate and when the oil is hot, gently slide into it.
  • Cook on low to medium flame for the murukku to get cooked inside as well.
  • Drain using a slotted ladle and transfer to a kitchen towel.
  • Once it cools down, you can store it in an airtight container. This stays good for 10 days.
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