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.
Kids will love this green murukku and in this way they also get to include spinach in their snack. The murukku turns out very crispy and cute to look at. For a moment you might not know when the murukku is done, however keep a watch when it turns to brown.
For the last day of this week 3, in BM#104 Sweets & Snacks, where the theme was our choice, I have been sharing Rice flour based traditional snacks. While this particular murukku may not be a traditional one, it sure makes it very addictive. All of us loved the taste and texture.
As it always happens with Mega BM, we keep chasing each day and the whole month just breezes by. We are coming to the last week soon which is going to be mandatory week for all. Its been quite challenging for us and so you come back next week for another interesting round of dishes.
So Spinach Murukku or Palak Murukku is my choice for the Day 6 of My Choice, while its yet another Vada, this time a quick and instant one on Spice your Life!
Week 1 – Sweets (Indian Halwas)
Week 2 – Snack from the same State (Rajasthan)
Week 3 – Snack of our choice (Rice based Traditional Snacks)
Pin this for Later!Step By Step Pictures to make Spinach Murukku
Spinach Murukku | How to make Palak Chakli
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.