Spinach Chakli (Keerai Murukku): Crispy & Flavorful Indian Snack
45 minutes
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About Spinach Chakli (Keerai Murukku): Crispy & Flavorful Indian Snack
Craving a crispy, flavorful snack with a healthy twist? These vibrant green Spinach Chakli, also known as Keerai Murukku, are a delightful spin on a beloved Indian classic.Made with fresh spinach, aromatic spices, and a perfect blend of flours, these crunchy spirals offer an irresistible texture and taste. From vibrant green purée to golden-brown perfection, this recipe guides you through every step.Imagine biting into these savory chakli alongside a warm cup of chai—a truly unforgettable teatime experience awaits!
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Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour
- 1/2 cup Rice Flour
- 1/2 cup Gram Flour besan
- 1 tbsp Sesame Seeds
- 1 pinch Baking Powder
- 1 1/2 tsp Salt or to taste
Instructions
- Wash the spinach, mint, and cilantro thoroughly. Roughly chop them.
- Boil the chopped greens with a pinch of baking powder and a little salt. The baking powder helps retain the vibrant green color. Once tender, drain the greens.
- Blend the boiled greens into a smooth purée. Set aside to cool completely.
- In a large bowl, combine the refined flour, rice flour, chickpea flour, sesame seeds, and salt.
- Add the butter or oil to the dry ingredients and mix well.
- Gradually add the cooled spinach purée to the flour mixture, kneading until a smooth and pliable dough forms.
- Cover the dough and let it rest for about 15 minutes. This allows the gluten to relax, resulting in crispier chakli.
- Grease a chakli press or mold. Fill the press with a portion of the dough.
- Press the chakli directly onto a greased baking sheet or parchment paper, creating spiral shapes.
- Heat oil in a deep pan over medium heat. Ensure the oil is hot enough by dropping a small piece of dough; it should sizzle gently.
- Carefully slide the shaped chakli into the hot oil. Fry in batches, avoiding overcrowding the pan.
- Fry the chakli, turning occasionally, until they are golden brown and crispy. This usually takes about 5-7 minutes.
- Remove the fried chakli from the oil and place them on a plate lined with absorbent paper towels to drain excess oil.
- Once cooled completely, store the Spinach Chakli in an airtight container to maintain their crispness. Enjoy with a cup of tea!
Recipe Notes
Good To Know
- For an extra layer of flavor and crunch, add a teaspoon of sesame seeds or crushed cumin seeds to the dough before shaping the murukku.
- If you want a gluten-free version, omit the refined flour and increase the proportion of rice flour and chickpea flour; you may need to adjust the moisture content accordingly for easy piping.
- To maintain the vibrant green color of the spinach, blanch the leaves briefly in boiling water before puréeing, then rinse with cold water to stop the cooking process.
Expert Tips
- Use a high-quality, fresh spinach for the best flavor and color. Frozen spinach can be used, but make sure to thaw and squeeze out excess water before adding it to the dough.
- Don't overcrowd the pan when frying the murukku. Fry in small batches to ensure even cooking and crispiness.
- The dough should be firm but pliable. If it's too sticky, add a little more flour; if it's too dry, add a few drops of water.
Storage Instructions
- Store the cooled murukku in an airtight container with a paper towel at the bottom to absorb excess moisture and keep them crisp for up to two weeks.
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Recipe Nutrition
Calories: 265kcalCarbohydrates: 31gProtein: 5gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 570mgFiber: 2g
Shobha Keshwani
Articles: 28
3 Comments
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This looks delightful! Thanks for the recipe.
Looks incredible! Thanks for the details.
This is awesome! Can’t wait to cook it.