Keerai Murukku | Palak Chakli | Chakli | Gluten Free

I know we all love Murukku. But have you ever thought of adding some nutrients to it to make it healthy? Try out this Keerai Murukku where they are filled with the nutrients of the spinach and are lovely green in color.
Kids are sure to love them for their size and color and you are able to sneak some spinach in their diet.

Don't want spinach in your murukku? Try out the plain version as well.

Makes around 60 small size

Ingredients Required:
Spinach - 4 handful
Green Chilli - 2

Rice Flour - 2 Cup
Besan - 2 tblsp (See Notes)
Urad Flour - 2 tblsp
Salt as required
Hing - pinch
Hot Oil - 1 tblsp
Butter - 2 tblsp
Water as required
Oil - For frying

How to make?

1. Cook the spinach in hot water and make a puree out of it with green chilli without adding water. It should be a smooth puree.
2. Sieve the rice flour, urad flour and besan into a mixing bowl.
3. Add salt, hing and mix well.
4. Add the butter and hot oil and crumble the flour.
5. Add  the spinach puree and knead into a pliable dough.
6. Spread out a damp white cloth or you can use a greased plate.
7. Fill the dough in the muruku press with the one star nozzle or 3 star nozzle
8. Start pressing out the muruku on the damp cloth or the greased plate in circular design.
10. Heat the oil in a pan on high heat and then turn it to medium heat.
11. Test if the oil is ready, drop a little dough in the oil, when bubbles surround the dough and when it rises to the top it means that the oil is ready for frying.
12. Drop Murukkus in the oil gently and deep fry them on medium heat.
13. Fry till the oil bubbles surrounding the murukku subsides.
14. Place them on a paper towel so the excess oil would drain out.
15. Store in a air tight container for couple of weeks.

Other Variations:

Instead of the 2 tblsp urad dhal and 2 tblsp besan, do try the below variations as well:

1. 2 tblsp Urad Dhal + 2 Tblsp Moong Dhal Flour
2. 2 tblsp Pottu kadalai (roasted channa) flour + 2 tblsp moong dhal flour
3. 2 tblsp pottu kadalai (roasted channa) flour + 2 tblsp besan

Notes:

1. You can try various sizes as per your liking
2. Always heat the oil on high and then reduce the heat to medium for deep frying
3. Oil temperature is very important, if too hot they would brown the murukku and if too less the inner dough would not be cooked.