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–+ servings

Palak chakli recipe | palak chakri | palak murukku

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 KG

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
  • ½ 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 ½ 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.