Spinach Murukku, a delicious and colorful snack made from the rice flour and spinach puree. Last diwali itself, i got this idea of using spinach puree in murukku dough from the fellow blogger friends.It's been in my mind since, at last, few days back gave it a try and i was amazed by how colorful it looks and at the same time it's super crunchy and delicious. For this murukku recipe, i have used my favorite, fool proof "pottukadalai murukku recipe " as base, in that instead of plain water, i used the spinach puree to make the dough.
While making this murukku, I noticed a few things to take care of to get that beautiful green color!!
- First, the spinach should be fresh and green, so I have used baby spinach, it has a bright green color than the regular spinach which is darker in color.
- Second, cook it in medium flame and remove from the oil immediately when the "shh" sounds stops and there are no more bubbles around the murukku. If you cook past this stage, then it becomes brownish green, my first batch turned out like that,so speaking from experience here !!
- Third, puree the spinach with less water, if it needs more liquid to make the dough, you can always add more water, but if you puree it with more water, then you may not need all spinach puree for making the dough, that means less spinach in the dough and the color also not as green as we wanted.
Here are some basic FAQ about murukku
Why did my murukku break into oil ?
If the dough doesn't have enough moisture in it, the murukku breaks easily in the oil and also it breaks while squeezing the dough. So add a little more water in the dough.
Why is my murukku hard?
It doesn't have enough fat in it. Butter used in the murukku helps to keep the murukku crispy and as light.
Does the murukku burst in the oil?
Chances are there!!
- If the dry ingredients like rice flour and any other flour used in the recipe has any big granules. So make sure to sieve all the flour once before making dough
- Once all the dough is squeezed, don't tempt to roll the left over dough into seedai and fry. It has the chance to burst.
Ok, hope i have answered the most FAQ !! Now let's check on how to make these cute and vibrant spinach murukku !!
Spinach Murukku | Palak Chakli | Murukku Recipe
Preparation Time : 1 hr | Cooking Time : 20 mins | Makes : 22-25
Recipe Category: Snack | Recipe Cuisine: Indian
Recipe Category: Snack | Recipe Cuisine: Indian
Ingredients
Rice flour - 1/2 cup heaped
Pottukadalai/daliya/roasted gram powder - 2 tbsp
Butter - 2 tsp
Spinach - 1/2 cup(tightly packed)
Sesame seed - 1 tsp
Salt - to taste
Oil - for frying
Water - as needed
Rice flour - 1/2 cup heaped
Pottukadalai/daliya/roasted gram powder - 2 tbsp
Butter - 2 tsp
Spinach - 1/2 cup(tightly packed)
Sesame seed - 1 tsp
Salt - to taste
Oil - for frying
Water - as needed
First measure & take the spinach, add into the blender along with 2 to 3 tbsp of water and grind into smooth paste. Keep it aside until use.
In a bowl, add rice flour, roasted gram powder, sesame seed and salt, give it a good mix, then add the butter.
Mix the butter with the flour well, then add the spinach puree, if needed add more water and make a smooth dough.
Use the star shape disc in the murukku press and fill it with dough and squeeze the dough as concentric circle in the back of the laddle.
Heat the oil for frying, then add the dough gently into the oil and fry till the "shh" sound stops.
Drain the murukku from the oil and place it on the tissue paper. Once it's completely cooled, store it in air tight container.
Tasty and crispy Spinach Murukku is ready. For more festive sweets and snacks, check out my collections
- You can use black sesame seed instead of white sesame seed too.
- Cook the murukku in medium flame and also remove them once the sound "shh" stops.
Catchy and very pleasing green murukku, they are just prefect to munch without any fuss.
ReplyDeleteEye catching for sure. A unique murukku and I am sure it tastes awesome too.
ReplyDeleteAwesome Sandhya. The murukku looks so vibrant because of the spinach. Kids would go crazy about it.
ReplyDeleteI was so amazed to see this post on IG... This is awesome Sandhiya. Great idea to use spinach puree.
ReplyDeleteWhat a beautiful color chakli this is. Love your detailed explanation of what to do the perfect color. I will definitely make a small batch of it when I buy some baby spinach.
ReplyDeletelove the vibrant color of this muruku - so pretty and must be just as delicious as they look!
ReplyDeleteadding spinach puree to murukku recipe surely an advantage. Make a healthy and nutritious snack. looking awesome with such a beautiful color. loved this recipe n thanks for sharig.
ReplyDeleteWhen we have to add salt
ReplyDeleteAlong with flour before adding butter. Will update the post in few minutes.
DeleteIs it ok if I don't use gram flour? I am allergic to it.
ReplyDeleteInstead of gram flour, you can use urad dal flour to recreate the same taste and texture !
Delete