Palak Chakli (Spinach Murukku) is packed with all the goodness of palak (spinach). This easy snack is quite healthy and is a good option with your evening tea or coffee. Murukku is very popular in all of South India. It is known as chakli or chakoli in Maharashtra and other states. This famous munchie is very versatile and forgiving. It is commonly made with rice flour, wheat flour, lentils, and semolina. For the flavouring different ingredients are used.
Palak is one of the healthiest green leafy vegetables, full of iron, vitamins, fibre and antioxidants. It is low in carbs and calories. For this recipe, I have used palak to add vibrant colour, texture, taste and to raise the nutrient quotient of this crunchy snack.
Palak Chakli (Spinach Murukku) is a simple cracker snack that can easily be made at home with simple everyday ingredients and minimum effort. This snack has a good shelf life and it can be stored for about 2 to 3 months.
It is a very good option for Diwali, Holi, and other festivals. This comes in handy when you have guests at home for tea. It is a good replacement for biscuits. I always carry these homemade snacks with me while travelling. Instead of packed chips, I depend on these to satisfy my binging urges.
Tips for making these Chakli perfectly
- Use hot oil while making the batter
- Do not replace butter with oil, as it helps to make the chakli soft in texture.
- Water also has to be hot for the dough to bind well.
- While frying, the oil should be medium hot otherwise the chakli will fall apart and absorb too much oil.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram. You may like to try our other similar recipes like Instant Rice and Rava Chakli and Masala Spiral Mathri.
Yield: 4 to 5 servings
Prep time: 10 minutes
Total time: 25 minutes
Ingredients for Palak Chakli
1 cup medium poha
½ cup roasted chana dal powder
1½ cups rice flour
2 tablespoons white sesame
1 teaspoon black sesame
1 teaspoon cumin
2 teaspoon salt or to taste
Pinch of asafoetida (optional)
2 tablespoon oil
2 tablespoon butter
1 cup hot water
Oil for frying
For Palak Paste
2 cups spinach leaves
4 green chillis
Directions for making Palak Chakli
- Grind ingredients for palak paste to a puree and keep aside.
- Roast the poha very lightly, Cool and grind to a fine powder.
- Grind the chana dal to a fine powder.
- Now sieve all the flour in a large bowl.
- Add white and black sesame, cumin, asafoetida, and salt and mix.
- Heat oil in a small pan; add butter and pour on the flour mix.
- Add the palak puree to the flour and mix well.
- Now mix nicely the flour to incorporate all the ingredients evenly to a uniform dough.
- Make a soft dough by adding water gradually. Cover and let it rest for 10 minutes.
- Now knead the dough; check the consistency, if required add more water to make a soft smooth dough.
- Grease the chakli mould or murukku maker; place the star-shaped mould plate in it. Place a small portion of the dough.
- Make chakli on butter paper.
- Heat oil on medium heat; drop a few chaklis at a time. (Don’t overcrowd them, else they will break).
- Once the chakli rises up, reduce the heat and fry in medium to low heat till golden.
- Remove excess oil and place on absorbent paper to cool.
- Store in an airtight container.
