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.
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.
Palak murukku
Ingredients
- 1 cup Rice flour
- ¼ cup Besan/ gram flour
- ¾ cup Spinach
- 2 Green chilli
- 2 tsp Butter
- ½ tsp Ajwain/ Omam
- 1 generous pinch Asafoetida
- Salt – as needed
Instructions
- First remove the thick vine in the spinach, chop roughly and measure 3/4 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.
Spinach murukku/ Palak murukku recipe step by step pictures:
- Remove the thick vine in the spinach, chop roughly and measure 3/4 cup.
- Grind it with green chilli, little water to a smooth paste.
- In a mixing bowl, add rice flour, besan, butter, ajwain, asafoetida and salt. 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.
Cool completely before storing in airtight box. We can enjoy it for a week stored in room temperature.
How did I miss this? I am going to try.
Can add Murrunga Keerai?
You can try. If you get moringa powder, try with it.
How many days does it tastes good?
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.
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.
No need to blanch spinach?
No I didn’t do.