Palak Chakli is a simple, green-colored savory snack. It is spiral-shaped, crispy, and simply melts in your mouth, making it an ideal tea-time treat. This delicious recipe is made with steamed maida, gram flour (besan), and a blend of palak puree. I’m here to share the perfect ingredient ratios and a few no-fail tips that will help you create the perfect chakli on your first attempt. Additionally, it boasts an extended shelf life, making it easy to store in an airtight container for months. Be sure to give it a try!
The key to making crispy and melt-in-the-mouth palak chakli at home are:
- Firstly, steaming maida and gram flour (besan) is a necessary step for achieving the crispy yet melt-in-the-mouth chakli texture. Additionally, knead the chakli dough with palak puree to achieve its green color.
- Secondly, knead a medium-soft dough for chakli. Do not knead a hard dough or a very soft dough. I recommend adding the palak puree in batches while kneading to keep the consistency under control.
- Lastly, heat the oil to a sufficient temperature and drop the chakli into the hot oil over high flame. When the chakli retains its shape, reduce the flame to medium and fry it until it becomes crispy and golden brown. Once it cools down, store them in an airtight container for a longer shelf life.
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Palak chakli recipe | palak chakri | palak murukku
Ingredients
- 4 cup or 500 grm maida
- 1 cup or 100 grm gram flour - besan
- 1 big bunch or 150 grm palak leaves
- 5-6 green chill
- 1 inch ginger
- 12-15 garlic cloves
- 1 tbsp cumin seeds
- ยฝ cup water or as required
- 1 tbsp hot oil
- 6 tbsp white sesame seeds
- 1 tbsp ajwain
- Salt to taste
- Oil for frying
Instructions
Steamed Flour:
- Take 4 cups or 500 grams of maida and 1 cup or 100 grams of gram flour (besan) and place it in a cotton cloth.
- Heat the steamer and place the flour in it. Steam the flour for 20 minutes over a medium-high flame.
- The flour will become hard during steam cooking.
- Break up the flour lumps and sieve the flour for an even texture.
Making Palak Puree:
- In a mixer jar, add 150 grams of palak leaves, 5-6 green chilies, 1 inch of ginger, 12-15 garlic cloves, 1 tablespoon of cumin seeds, a pinch of salt, and ยฝ cup of water. Grind it into a smooth paste.
- Sieve the ground paste and keep it aside.
Making Palak Chakli:
- In a mixing bowl, add the steamed flour, 1 tablespoon of hot oil, 6 tablespoons of white sesame seeds, 1 tablespoon of ajwain, and salt. Mix well.
- Gradually add the palak puree to knead the dough to a medium-soft consistency. If necessary, add more water to bind the dough. Do not knead the dough too hard or too soft for chakli.
- Take a chakli machine with an attached star-shaped hole in a round disc.
- Grease the chakli machine with a little oil.
- Add the chakli dough to the machine and close the lid.
- On a board or greased steel plate, move the chakli machine in a circular motion. First, create straight strings of dough by twisting the handle, and then form round-shaped chakli with your hand.
- Join the ends to prevent the chakli from opening while frying.
- Heat the oil over a medium flame. Put a small portion of dough into it. If it immediately rises to the surface without browning, the oil is ready for frying.
- Fry 5-6 chakli at a time in hot oil and deep-fry them until they are crispy and golden brown in color.
- Fry evenly on both sides and remove them onto a kitchen paper towel or a wire rack to absorb the excess oil.
- Allow the palak chakli to cool to room temperature. They are ready to be served or stored in an airtight container.
Notes
- Steam flour on high flame for 20 minutes. Avoid steaming on low flame.
- If the flour is hard, it means it is properly steamed.
- Sieve the steamed flour to ensure even particle size.
- Do not add excess oil to the chakli flour.
- Knead the dough to a medium-soft consistency for chakli.
- Heat the oil thoroughly and maintain a high flame when you drop the chakli into the oil.
- Once the chakli starts to fry and retains its shape, reduce the flame to medium.
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