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palak chakli recipe | spinach murukku | palak murukku | spinach chakli Indian jar snack |
Tarla Dalal
24 February, 2025
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palak chakli recipe | spinach murukku | palak murukku | spinach chakli Indian jar snack | with 22 amazing recipes.
palak chakli recipe | spinach murukku | palak murukku | spinach chakli Indian jar snack is a delicious snack with a charming hue. Learn how to make spinach murukku.
To make palak chakli, combine the spinach, green chillies and ¼ cup of water in a mixer and blend till smooth. Keep aside. Combine the rice flour, besan, cumin seeds, asafoetida, butter and salt in a deep bowl and mix well. Add the prepared spinach purée and knead into a soft dough using enough water. Press the dough into a chakli “press” and cover it with the lid. Press out 50 mm. (2”) diameter round swirls of chakli onto an inverted flat thali, working closely from the centre to the outside. Press the chaklis very gently with the back of a flat ladle. Heat the oil in a deep non-stick pan, deep fry a few chaklis at a time on a medium flame, till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper. Cool and store in an air-tight container. Use as required.
A very attractive chakli with a nice, green flavour and absolutely awesome flavour, the spinach murukku is a jar snack that is sure to get a five-star rating from your family and friends!
It will also be a good change from the usual savouries made during festivals. We have made the palak murukku using a dough of rice flour and besan perked up with a flavourful and colourful spinach puree.
Serve spinach chakli Indian jar snack to your family or guests along with tea, and watch them enjoy the taste while also wondering what this snack is made of! You can also try other jar snacks like the Moong Dal Nimki or Methi Crispies.
Tips for palak chakli. 1. Remember to make this spinach mixture and use it immediately, else you might lose its green colour. 2. When making the dough, add water gradually because the spinach puree itself contributes a part of the required moisture. So, slowly add only the required amount of extra water to make the dough, or else the crispness and shape of your chakli will be compromised. 3. When deep-frying the chakli, keep the flame to medium else there is a chance of the chakli getting burnt.
Enjoy palak chakli recipe | spinach murukku | palak murukku | spinach chakli Indian jar snack | with step by step photos.
Palak Chakli, Spinach Murukku Recipe recipe - How to make Palak Chakli, Spinach Murukku Recipe
Tags
Preparation Time
15 Mins
Cooking Time
25 Mins
Total Time
40 Mins
Makes
40 chaklis
Ingredients
For Palak Chakli
1/2 cup roughly chopped spinach (palak)
1 tsp roughly chopped green chillies
1 cup rice flour (chawal ka atta)
1/4 cup besan (Bengal gram flour)
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 tsp butter
salt to taste
oil for deep-frying
Method
For palak chakli
- Combine the spinach, green chillies and ¼ cup of water in a mixer and blend till smooth. Keep aside.
- Combine the rice flour, besan, cumin seeds, asafoetida, butter and salt in a deep bowl and mix well.
- Add the prepared spinach purée and knead into a soft dough using enough water.
- Press the dough into a chakli “press” and cover it with the lid.
- Press out 50 mm. (2”) diameter round swirls of chakli onto an inverted flat thali, working closely from the centre to the outside.
- Press the chaklis very gently with the back of a flat ladle.
- Heat the oil in a deep non-stick pan, deep fry a few chaklis at a time on a medium flame, till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper.
- Cool and store in an air-tight container. Use as required.
Palak Chakli, Spinach Murukku Recipe recipe with step by step photos
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If you like palak chakli, then also try other chakli recipes like
- wheat flour chakli recipe | aata chakli | aate ki chakli | atta chakli jar snack recipe |
- rice flour chakli recipe | gluten free chakli | South Indian chakli | instant Murukku | with amazing 19 images.
- baked chakli recipe | low fat chakli | baked rice flour chakli | homemade rice flour chakli | with amazing 20 images.
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If you like palak chakli, then also try other chakli recipes like
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- Palak chakli is made of 1/2 cup roughly chopped spinach (palak), 1 tsp roughly chopped green chillies, 1 cup rice flour (chawal ka atta), 1/4 cup besan (bengal gram flour), 1 tsp cumin seeds (jeera), 1/4 tsp asafoetida (hing), 2 tsp butter, salt to taste and oil for deep-frying.
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To chop spinach for palak chakli, take a bunch of spinach, a bunch of spinach yeilds 3 cups of roughly chopped spinach and get rid of the the spinach stems. Choose spinach that has vibrant deep green leaves and stems with no signs of yellowing. The leaves should look fresh and tender, and not be wilted or bruised. Avoid those that have a slimy coating as this is an indication of decay.
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Removing the stems from the spinach leaves and siscard them.
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Wash the leaves thoroughly under running water or in a bowl full of water. This will help in getting rid of the dirt residues on the leaves.
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Drain well using a strainer. Finally roughly chop the leaves.
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To chop spinach for palak chakli, take a bunch of spinach, a bunch of spinach yeilds 3 cups of roughly chopped spinach and get rid of the the spinach stems. Choose spinach that has vibrant deep green leaves and stems with no signs of yellowing. The leaves should look fresh and tender, and not be wilted or bruised. Avoid those that have a slimy coating as this is an indication of decay.
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For the spinach mixture palak chakli recipe | spinach murukku | palak murukku | spinach chakli Indian jar snack, add 1/2 cup roughly chopped spinach (palak) in a mixer jar.
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Add 1 tsp roughly chopped green chillies.
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- Add ¼ cup of water.
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Blend till smooth. Keep aside. Remember to make this spinach mixture and use it immediately, else you might lose its green colour.
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For the spinach mixture palak chakli recipe | spinach murukku | palak murukku | spinach chakli Indian jar snack, add 1/2 cup roughly chopped spinach (palak) in a mixer jar.
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For the dough of palak chakli recipe | spinach murukku | palak murukku | spinach chakli Indian jar snack, add 1 cup rice flour (chawal ka atta) in a deep bowl.
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Add 1/4 cup besan (bengal gram flour).
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Add 1 tsp cumin seeds (jeera).
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Add 1/4 tsp asafoetida (hing).
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Add 2 tsp butter.
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Add salt to taste.
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Mix well.
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Add the prepared spinach purée.
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Knead into a soft dough using enough water. Remember to add the water gradually as spinach mixture also has water. The dough should be soft, yet remain like a ball when kneaded.
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For the dough of palak chakli recipe | spinach murukku | palak murukku | spinach chakli Indian jar snack, add 1 cup rice flour (chawal ka atta) in a deep bowl.
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To make palak chakli recipe | spinach murukku | palak murukku | spinach chakli Indian jar snack, press the dough into a greased “chakli press” and cover it with the lid.
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Press out 50 mm. (2”) diameter round swirls of chakli onto an inverted flat thali, working closely from the centre to the outside. If you wish, you can make the swirls directly in hot oil also.
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- Press the chaklis very gently with the back of a flat ladle.
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Heat the oil in a deep non-stick pan, deep fry a few chaklis at a time on a medium flame, till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper.
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Cool palak chakli recipe | spinach murukku | palak murukku | spinach chakli Indian jar snack and serve or store in an air-tight container.
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To make palak chakli recipe | spinach murukku | palak murukku | spinach chakli Indian jar snack, press the dough into a greased “chakli press” and cover it with the lid.
Nutrient values (Abbrv)per plate
| Energy | 39 cal |
| Protein | 0.3 g |
| Carbohydrates | 3.1 g |
| Fiber | 0.2 g |
| Fat | 2.7 g |
| Cholesterol | 0.4 mg |
| Sodium | 2.2 mg |
Click here to view Calories for Palak Chakli, Spinach Murukku Recipe
The Nutrient info is complete
sanaya
March 13, 2025, midnight
I was bored of the regular chakli recipe that we always make at home so I decide to make these and they were sooo good...All my guests also loved it...
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