Palak/spinach murukku Recipe

Cooking Directions

• STEP 1.Wash and blanch the spinach leaves, then puree them.
• STEP 2.In a mixing bowl, combine rice flour, spinach puree, cumin seeds, red chili powder, asafoetida, and salt.
• STEP 3.Gradually add water and knead the mixture into a smooth dough.
• STEP 4.Heat oil in a deep pan for frying.
• STEP 5.Take a portion of the dough and shape it into a cylindrical tube.
• STEP 6.Carefully drop the dough into the hot oil and fry until golden brown and crispy.
• STEP 7.Remove the murukku from the oil and drain excess oil on a paper towel.
• STEP 8.Repeat the process with the remaining dough.
• STEP 9.Allow the murukku to cool completely before storing in an airtight container.
• STEP 10.Serve and enjoy as a snack with tea or coffee.

Cooking Tips

• Make sure to blanch the spinach leaves properly to retain their vibrant green color.
• Adjust the amount of red chili powder according to your spice preference.
• If the dough is too dry, add a little more water. If it is too sticky, add a little more rice flour.
• Use a murukku press or a piping bag with a star-shaped nozzle to shape the dough into murukku.
• Store the murukku in an airtight container to maintain its crispiness.

Storage and Serving

• Store the Palak Murukku in an airtight container at room temperature.
• Serve as a snack with tea or coffee, or enjoy it on its own.
• It stays fresh for up to 2 weeks when stored properly.