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!!

1.  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
2. 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
Spinach Murukku, Green Murukku,Keerai Murukku,Palak Murukku,Palak Chakli,Chakli recipe Spinach Murukku, a delicious and colorful snack made from the rice flour and spinach puree.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

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

Procedure

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

Related : How to make Butter Murukku

Notes:

• 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.
  

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Ragi Murukku, a delicious savory snack made from the finger millet flour. Last diwali itself, i had seen this murukku recipe from few fellow bloggers and immediately noted down the recipe in my todo draft to give it a try sometime. 

At last, a few weeks before i tried this murukku for the first time, glad that i gave  it a try, it was so cripsy and tasty in its own way. I'm not gonna lie that it tastes as good as rice murukku, surely there is a difference in taste because of finger millet flour, but i can say it was way more tastier than i would expected, definitely worth giving a try if you're looking for some murukku recipe made from millets. 

With all being said, we both finished off this murukku within a couple of days :-) , now you can understand how good it was!

Here in this recipe, i have used the star shaped disc for the murukku press, but you can use whatever you like, even if you can't make the circles neatly, just squeeze them randomly like butter murukku , it's home made so shape doesn't matter right?? Ok, now let's see how to make this yummy ragi murukku. 
Other murukku recipe are
Mullu Murukku
Daliya/Pottukadalai Murukku

Ragi Murukku | Kezhvaragu Murukku | Murukku Recipe

Preparation Time : 10 mins | Cooking Time : 20 mins | Makes : 12 to 15 
Recipe Category: Snacks | Recipe Cuisine: Indian
Ragi Murukku,Kezhvaragu Murukku,Ragi Chakli,Snack,Homemade,Finger millet murukku,healthy snack Ragi Murukku, a delicious savory snack made from the finger millet flour.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Ragi flour - 1/2 cup
Rice flour - 1/4 cup
Gram flour/Besan - 2 tbsp
Butter - 1 tbsp
Salt - to taste
White sesame seed - 1/2 tsp
Water - as needed
Oil- for frying

Procedure

First put all the flour(ragi,rice & gram) into the sieve and sieve it once, then add the salt and sesame seed and mix it well.

Next add the melted butter into the flour and mix it thoroughly with your hand, then add the water and make the soft dough.

Use the star shape disc in the murukku press and fill the press with the dough.

Squeeze the dough into concentric circles on small plate or flat laddle, heat the oil for frying and drop the murukku into oil gently.

Cook till the "shh" sound stops. Remove from the oil and drain it on tissue paper. Once it completely cooled, put it in air tight container.

Tasty and crunchy murukku is ready.

Related:How to make Butter Murukku

Notes:

• Since the murukku dough is already dark in color,it's hard to find when it's done, so make sure to remove from the oil when the "shh" sound stops, otherwise it's easily burned.
• If the dough breaks when you squeeze, add little extra water into the dough, knead it well and then use it again.
• Instead of besan/gram flour, you can use the pottukadalai flour too.
• Instead of white sesame seed, black can also be used,since the murukku is already dark, i have used the white sesame seeds.
  

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