easy and simple crunchy recipe for Diwali or for snack time with a healthy twist of spinach aka palak in baked version

Diwali or Deepavali is the Hindu festival of lights which is celebrated by Indians all over the world. It is observed on the 15th day of the month of Kartika in the Hindu calendar. ‘Deepavali’ is a Sanskrit word which translates as ‘a row of lights’ and is one of the most significant of all Hindu festivals. It celebrates the triumph of light over dark and good over evil and the blessings of victory, freedom and enlightenment. The celebration of this festival is a period of 5 days. But it is not just about lights and legends, Diwali is a time to have fun with friends and family. People exchange gifts and sweets, enjoy delicious feasts, watch firework displays and wear new clothes too. This year, it will be celebrated on November 14.

Well, the preparations for the biggest festival has begun and it is impossible to think of this celebration without mentioning of some indulgent delicacies that have been a quintessential part of our Indian culinary culture. Today I have come up with a healthy snack for upcoming festive time asPalak Murukku.

What is murukku ?

Murukku, which is a popular South Indian snack is usually made with the goodness of rice flour. It is commonly known as ‘chakli’ in some parts of India. One can easily make this at home with simple ingredients and minimum efforts too. This snack has a good shelf life and it can be stored for about 3-4 months. 

What is the healthy twist here ?

As the winter is started in my parts, so fresh bunches of spinach we are getting these days easily at near by market. So I have used a smooth puree of those leaves in the murukku dough. That surely gives a nice color and awesome flavor to the murukku. In addition to this, these murukkus are here baked instead of the traditional deep frying method. Although there are a several variations in murukku people are making these days, so this variation one will surely love to make and enjoy.

Dietary note :

✔ Festive friendly

✔ Healthy snacks

✔ Vegan

✔ Gluten free

✔ Low oil snack

✔ Baked recipe

Ingredients of these green colored murukku –

⧫ Flour –

Rice flour I have used here which one can easily make at home. In addition to that, I have added fine powder of some roasted chana dal. Instead of chana dal, besan can be picked too.

👈 You may check here how to make RICE FLOUR at home.

⧫ Spinach leaf – Spinach leaves can be pureed directly or after blanching too. I have opted first blanching and then making the puree.

⧫ Green chili – For the spiciness in the murukkus, this is added. Adjust as per the spiciness desired.

⧫ Oil – This helps to keep the murukku crispy and as light.

⧫ Sesame seed – This adds a nice crunch in the murukkus.

⧫ Water –  This adds a nice crunch in the murukkus.

⧫ Salt –  Balance the taste.

What are the steps to make the spinach murukku in baked method ?

In a saucepan first allow 1 cup of water to rolling boil. Then add all the washed and cleaned spinach leaves (palak) and allow to boil for 2-3 minutes. Take out all the leaves and immediately dip in a bowl full of water (this process helps to retain the green color of the leaves).

Meanwhile, make a fine powder of roasted chana dal and keep aside. When the leaves cool down completely, put in a blender jar along with green chilies. Blend into a smooth puree (add little water if needed while blending) and keep aside. Next in a mixing bowl take rice flour, roasted chana dal powder, sesame seeds, salt, oil and mix well. Then add the puree and knead to get a dough of smooth texture, neither too soft nor too stiff.

Preheat the oven at 180 deg C and line a baking tray with parchment paper. Keep aside. Now attach the star shape disc to the murukku press and fill with the prepared dough. Then gently make spirals over the baking tray keeping space in between. Bake for 25 minutes, flipping after 13-14 minutes. Take out the murukkus from the oven and allow to cool down completely. Then keep in an air tight container and store to use later !

Do check another Green colored murukku using MINT 👇which I have shared already in this blog

The event related to this post :

Monday is here again and the Foodie Monday Blog Hop team has decided the 272th theme as ‘Diwali ‘. So this Baked Spinach Murukku is contributed for the theme.

And, yes !!!

If you like the recipe shared here and give a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

Now let’s go through how to make “Baked Spinach Murukku” at home 👇

: Recipe Card :

Author

Sasmita

Prep time

15 Min

Cook time

30 Min

Total time

45 Min

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Baked Spinach Murukku | Palak Chakli in oven

easy and simple crunchy recipe for diwali or for snack time with a healthy twist of spinach aka palak in baked version

Ingredients

• Rice flour 2 cup
• Chana dal (roasted) 1/2 cup
• Spinach leaf (tightly packed) 1 cup
• Green chili 3-4 no.
• Sesame seed 1 tsp
• Oil 1 tbsp
• Water for blanching + for grinding
• Salt as needed

Instructions

1. In a saucepan, boil 1 cup of water.
2. When water comes to rolling boil, add the washed and cleaned spinach leaves (palak) and allow to boil for 2-3 minutes.
3. Take out the leaves and immediately dip in a bowl full of water (this process helps to retain the green color of the leaves).
4. Meanwhile, make a fine powder of roasted chana dal and keep aside.
5. When the leaves cool down completely, put in a blender jar along with green chilies.
6. Blend into a smooth puree (add little water if needed while blending) and keep aside.
7. Next in a mixing bowl take rice flour, roasted chana dal powder, sesame seeds, salt, oil and mix well.
8. Then add the puree and knead to get a dough of smooth texture, neither too soft nor too stiff.
9. Preheat the oven at 180 deg C and line a baking tray with parchment paper. Keep aside.
10. Now attach the star shape disc to the murukku press and fill with the prepared dough.
11. Then gently make spirals over the baking tray keeping space in between.
12. Bake for 25 minutes, flipping after 13-14 minutes.
13. Take out from the oven and allow to cool down.
14. Store in an air tight container !

Notes:

Adjust the spiciness as desired.

Instead of sesame seeds, ajwain can be added too.

Always dip in regular water after blanching the leaves. This process helps to retain the green color of the leaves.

Butter can be picked instead of oil.

The dough must be of smooth texture and neither too soft nor too stiff.

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