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.
Ingredients
- 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
Instructions
- 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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