Palak Chakli is a chakli/murukku made of palak[spinach]. Palak is a wonderful leafy green with lots of nutrients. It packs high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium.
Indian cuisine as a variety of dishes, that has palak as a heroine in the dish. Eating palak for breakfast in the form of Spinach Dosa, Spinach with eggs, Spinach bhakri, and for lunch or dinner in the form of curries, spinach rice, spinach fritters, and countless dishes. . then why not in snacks!?
So whenever we grow spinach in the spring season/rainy season, its the perfect time to make some chaklis and enjoy with the evening masala chai 😉
Given below is a detailed video and step by step written recipe on how to make these go green palak chaklis:
Palak Chakli with home grown Palak
Ingredients
- Rice flour- 2 cups
- Besan / Gram flour- ½ cup
- Roasted Bengal gram / Putani powder- 2 tbsp
- Jeera/cumin seeds- 1 tsp
- pinch of Hing / Asafoetida
- salt to taste
- Butter, room temperature- 1 Tbsp
- ¼ cup water, or as required to knead
- Oil for deep frying
FOR PALAK PUREE:
- Palak/Spinach leaves- a handful
- Green chili- 2
- ¼ cup of water
Instructions
- To prepare the palak puree, wash the leaves thoroughly under running water.
- Then blend the washed palak, 2 green chilies, and ¼ cup water.
- Blend into a smooth paste and keep aside.
- Take 2 tbsp roasted gram/ putani in a small mixer jar and make a fine powder.
- Now sieve rice flour, powdered roasted gram, besan and salt in a large mixing bowl.
- To this add jeera, hing, and butter.
- Combine everything nicely using hand. Butter must be rubbed with the flour nicely.
- After the butter and all the ingredients are combined, add the palak puree.
- Add water as required and knead a smooth and soft dough.
- The next step is to make the dough smooth and crack-free.
- Refer to the pictures/video. Roll the dough with both the hands. twist and fold the ends of the dough and bring in the middle. Roll again. Repeat the same steps until the rolled dough is crack-free. This will prevent the chakli from breaking while molding/shaping.
- Divide the dough in 4 parts. Keep the dough sealed with a cloth till its used.
- Grease the chakli/murukku maker that as a star shape mold with little oil.
- Insert a portion of dough inside the murukku maker and cover the top lid.
- Then rotate the murukku handle in a circular motion slowly to make chakli shapes.
- Meanwhile, heat oil for frying.
- Make a batch of chaklis on a parchment paper or any plastic sheet.
- When the oil is hot, slide chaklis one by one.
- Fry them on medium flame on both sides.
- Take them out on a paper towel once the oil stops bubbling and chaklis are firm.
To make chakli flowers:
- Drop the chakli dough from the murukku maker directly into the hot oil. in any flower shape or any shape as you like and fry till crisp.
To make kodubale/ring murukku:
- With the same dough, take a small poori portion of dough in hand and roll like a long thread.
- Join the two ends of the rolled dough and make it like a ring shape.
- Fry them just like chaklis. Enjoy with tea/coffe/kashay or just like that 😉
Notes
- Once the chaklis are completely cooled down. they can be stored in an airtight container.
- The kneading part is very important that is very crucial to shaping the perfect chaklis.
- so knead them well and make a medium soft dough.
- Check the oil before frying and fry on medium hot oil for even frying.
Nutrition Information
Yield
30Serving Size
1Amount Per Serving Calories 108Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 7mgSodium 179mgCarbohydrates 14gFiber 1gSugar 1gProtein 5g
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