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    Home » Recipes » Diwali Snacks

    Spinach murukku recipe, palak murukku

    October 13, 2017 by Raks Anand 8 Comments / Jump to Recipe

    palak-murukku-recipe
    Spinach murukku is a simple easy snack made with Indian spinach,rice flour and chickpea flour (Besan) as main ingredient. With step by step pictures.

    There is always a fascination when you see colourful and mini things right. I have seen such cute little green coloured murukku in Mustafa here in Singapore. From that time, I wanted to give it a try. It was very new to me and thought I should try it out.
    how-to-make-palak-murukku
    Today tried this simple and easy spinach murukku adapting from here. It turned out crunchy with pleasant flavour from spinach and the other ingredients we add. Do try these cute spinach murukku for your kids this Diwali. Check out my other murukku recipes

    I made this spinach murukku for Health Promotion Board Singapore. Embedding the video here. While baking make sure to increase or decrease the baking time according to your oven.

    https://youtu.be/zlaCaBbLtWI

    how-to-make-palak-murukku
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    Palak murukku

    Palak murukku is a simple easy snack made with Indian spinach,rice flour and chickpea flour (Besan) as main ingredient. With step by step pictures.
    Course Snack
    Cuisine Indian
    Cup measurements

    Ingredients

    • 1 cup Rice flour
    • ¼ cup Besan/ gram flour
    • ¾ cup Spinach
    • 2 Green chilli
    • 2 teaspoon Butter
    • ½ teaspoon Ajwain/ Omam
    • 1 generous pinch Asafoetida
    • Salt – as needed
    Prevent your screen from going dark

    Instructions

    • First remove the thick vine in the spinach, chop roughly and measure ¾ cup.
    • Grind it with green chilli, little water to a smooth paste.
    • Take rice flour, besan, butter, ajwain, asafoetida and salt in a mixing bowl, add. Mix well.
    • Add the ground puree and add required water to make a smooth dough without cracks.
    • Fill murukku press with prepared dough. I used the star shaped hole plate.
    • Squeeze into murukkus in a greased plate. I did mini version. But you can do regular chakli as well. Invert the plate into hot oil heated in a kadai. Be gentle when you invert, careful to not get any hot oil splash.
    • Cook in medium flame until the sound reduces and flip to cook in low flame until the bubbles reduce completely without changing it’s  colour.
    • Drain in paper towels. Repeat to finish the dough.

    Video

    Notes

    • Since I make mini murukku, I greased a plate and did over it, inverted into the oil. It was pretty easy to do.
    • While dropping the murukku in oil, it should be hot. Cook in medium and low flames to get crispy result without changing the colour of the chakli.
    • If you do not have patience to cook in medium and low heat, then the colour might not be green.
    • Also if you do not cook properly, the  murukku will be soft inside and later become too hard to bite. Cook thoroughly to get crispy texture.
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    Spinach murukku/ Palak murukku recipe step by step pictures:

    1. Remove the thick vine in the spinach, chop roughly and measure ¾ cup.
      Clean spinach step1
    2. Grind it with green chilli, little water to a smooth paste.
      grind palak-step2
    3. In a mixing bowl, add rice flour, besan, butter, ajwain, asafoetida and salt. Mix well.
      murukku dough-step3
    4. Add the ground puree and add required water to make a smooth dough without cracks.
      smooth-step4
    5. Fill murukku press with prepared dough. I used the star shaped hole plate.
      fill press-step5
    6. Squeeze into murukkus in a greased plate. I did mini version. But you can do regular chakli as well. Invert the plate into hot oil heated in a kadai. Be gentle when you invert, careful to not get any hot oil splash.
      fry-step6
    7. Cook in medium flame until the sound reduces and flip to cook in low flame until the bubbles reduce completely without changing it’s  colour.
      ready-step7
    8. Drain in paper towels. Repeat to finish the dough.
      drain-step8

    Cool completely before storing in airtight box. We can enjoy it for a week stored in room temperature.
    spinach-murukku-recipe

    More

    • Achu murukku recipe, eggless rose cookies
    • Sattu sev recipe, sattu garlic sev, sattu recipes
    • Peanut murukku recipe, Verkadalai murukku
    • Peas Kachori recipe, Green peas kachori

    Reader Interactions

    Comments

    1. Rajee

      April 18, 2018 at 6:33 am

      How did I miss this? I am going to try.

      Reply
    2. Saranya A

      September 04, 2018 at 2:01 am

      Can add Murrunga Keerai?

      Reply
    3. Raks Kitchen

      September 04, 2018 at 2:03 am

      You can try. If you get moringa powder, try with it.

      Reply
    4. Sangeetha

      November 08, 2018 at 11:02 pm

      How many days does it tastes good?

      Reply
    5. Rajeswari

      October 12, 2019 at 5:00 pm

      Hello Raji,
      I tried your baked version but have some doubts I felt the rice flour taste was still raw even after baking also the spinach raw taste also was there ..how to overcome this. Please help me awaiting your reply.

      Reply
      • Raks Anand

        October 13, 2019 at 8:19 am

        Try to bake a little more while and see, 2 to 3 minutes more. Also you can try increasing the baking temperature 10 deg C. Do let me know how it worked for you.

        Reply
    6. Geet

      April 08, 2020 at 3:34 pm

      No need to blanch spinach?

      Reply
      • [email protected]

        April 08, 2020 at 3:57 pm

        No I didn't do.

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

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    Summer recipes

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