Crispy Spinach Chakli: A Flavorful & Healthy Indian Snack
30 minutes
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About Crispy Spinach Chakli: A Flavorful & Healthy Indian Snack
Craving a crispy, flavorful snack with a healthy twist? These vibrant Spinach Chakli are a delightful reinvention of a beloved Indian classic, boasting a beautiful green hue and a satisfying crunch.Fresh spinach puree infuses these delicate spirals with nutrients and vibrant color, complementing the traditional base of rice flour, urad dal flour, and aromatic spices. Each chakli is expertly spiced and deep-fried to golden perfection, offering a savory explosion with every bite.Perfect for your evening tea, festive gatherings, or anytime snacking, this easy-to-follow recipe guides you to restaurant-quality chakli in the comfort of your home.
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Chakli Dough
- 1 cup Rice Flour
- 2 tbsp Urad Dal Flour
- 1 tbsp Butter
- 1 tsp Sesame Seeds white
- 1.5 tsp Salt or as per taste
For Frying
- Oil for deep frying
Instructions
- Clean the spinach leaves by removing thick stems and washing them thoroughly.
- Blanch the spinach leaves by submerging them in boiling water for 2-3 minutes. This helps retain their vibrant green color.
- Strain the blanched spinach and immediately transfer it to a bowl of ice water. This stops the cooking process and sets the color.
- Grind the blanched spinach with green chilies in a mixer grinder, adding a little water if needed to form a smooth puree.
- In a large bowl, combine the rice flour, urad dal flour, sesame seeds, butter, and salt.
- Mix the dry ingredients with your fingers until the mixture resembles breadcrumbs. This ensures even distribution of the butter.
- Gradually add the spinach puree to the dry ingredients, mixing and kneading until a medium-stiff dough forms. Be careful not to overwork the dough.
- Lightly grease a chakli maker or press with oil. Fill the maker with the prepared dough.
- Press the chakli maker onto a greased plate or parchment paper, creating spiral-shaped chaklis.
- Heat oil in a deep kadai or pot over medium-high heat. Once hot, reduce the heat to low-medium.
- Carefully add 3-4 chaklis to the hot oil at a time. Frying in batches prevents overcrowding and ensures even cooking.
- Fry the chaklis until they turn golden brown and crispy, turning them occasionally for even browning.
- Remove the fried chaklis from the oil using a slotted spoon and place them on a plate lined with absorbent paper to drain excess oil.
- Once the chaklis have cooled completely, store them in an airtight container to maintain their crispness.
Recipe Notes
Good To Know
- Ensure the spinach puree is as smooth as possible and well-drained to avoid excess moisture, which can make the dough sticky and difficult to shape; you can squeeze the puree gently through a muslin cloth if needed.
- For a spicier kick, add a pinch of red chili powder along with green chilies, or try incorporating a little crushed ajwain (carom seeds) for an aromatic twist that aids digestion.
- If you prefer gluten-free chaklis, double-check that your urad dal flour is processed in a gluten-free facility, as cross-contamination can occur in some brands.
Expert Tips
- For a more vibrant green color, blanch the spinach briefly before pureeing. This helps preserve its chlorophyll and prevents the chaklis from turning brownish.
- Don't overcrowd the pan when frying the chaklis. Fry them in small batches to ensure even cooking and crispiness.
- To check if the oil is hot enough, drop a small piece of dough into it. It should sizzle gently and rise to the surface.
Storage Instructions
- Store cooled chaklis in an airtight container lined with a paper towel to absorb any residual moisture and maintain their crispiness for up to 2 weeks.
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Recipe Nutrition
Calories: 177kcalCarbohydrates: 18gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 570mgFiber: 1g
payal jain
Articles: 17
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Such a delicious dish! Thank you.
This looks so good! Can’t wait to cook it.
Looks so flavorful! Thanks for posting.
Absolutely delicious! Thanks for sharing.
I’m eager to make this recipe!