Spinach Chakli Recipe – Crispy Indian Snacks with Putani & Cumin

Last Updated on 4 months by Neha Deshmukh

Spinach Chakli Recipe – Crispy Indian Snacks with Putani & Cumin

Hey everyone! If you’re anything like me, you love a good crunchy snack with your evening chai. And honestly, what’s better than a homemade snack that’s both delicious and a little bit healthy? Today, I’m sharing my go-to recipe for Spinach Chakli – these crispy, savory spirals are always a hit, and they’re surprisingly easy to make once you get the hang of it. I first made these for Diwali a few years ago, and they disappeared within minutes!

Why You’ll Love This Recipe

These Spinach Chaklis aren’t just tasty; they’re a little bit special. The spinach adds a lovely subtle flavor and a beautiful green hue. Plus, the addition of roasted chana dal (putani) gives them a wonderful texture and nutty taste. They’re perfect for festive occasions, afternoon tea, or just a satisfying snack when those cravings hit. Trust me, once you try these, you’ll be making them again and again!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 2 cups rice flour
• 1 cup besan / gram flour
• 2 tbsp roasted chana dal / putani (powdered)
• 1 tsp jeera / cumin seeds
• Pinch of hing / asafoetida
• To taste salt
• 1 tsp butter
• 1 cup water (for puree)
• Handful palak / spinach leaves
• 2 green chilli
• As required oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe shine:

• Putani (Roasted Chana Dal): This is key for that lovely texture. Don’t skip it! You can find it at most Indian grocery stores. If you can’t find it pre-powdered, just roast the chana dal lightly and grind it yourself.
• Spice Level: I use 2 green chilies for a mild kick, but feel free to adjust this based on your preference. Some families in Maharashtra add a tiny bit of red chili powder too!
• Oil for Frying: Traditionally, groundnut oil is used for frying chaklis in many Indian households, giving them a lovely flavour. You can also use vegetable oil or sunflower oil – just make sure it’s hot enough before you start frying.
• Besan: Using a good quality besan is important. It should smell fresh and not have a strong raw flour smell.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the palak puree. Simply blend the spinach leaves, green chilies, and water until you have a smooth, vibrant green paste. Set this aside.
2. In a mixing bowl, combine the rice flour, besan, powdered putani, cumin seeds, hing, salt, and butter. Mix everything together well with your hands – this helps to incorporate the butter nicely.
3. Now, add the palak puree to the dry ingredients. Start mixing, and you’ll notice it starts to come together.
4. Knead the dough! This is where a little patience comes in. Add water gradually, a tablespoon at a time, until you have a soft, pliable dough. It shouldn’t be sticky, but it shouldn’t be too dry either.
5. Time for the chakli maker! Attach the star mold to your chakli maker and grease it lightly with oil. This prevents the dough from sticking.
6. Press the dough into the chakli maker and press out spiral shapes onto a damp cloth or a sheet of butter paper. This helps them retain their shape.
7. Heat the oil in a deep frying pan over medium heat. Carefully slide the chaklis into the hot oil, a few at a time.
8. Fry them until they’re golden brown and crispy – this usually takes about 2-3 minutes per batch.
9. Remove the chaklis from the oil and drain them on paper towels. Let them cool completely before storing.

Expert Tips

• Dough Consistency is Key: If the dough is too soft, the chaklis will spread out while frying. If it’s too hard, they’ll be difficult to press through the mold.
• Oil Temperature: Make sure the oil is hot enough before adding the chaklis. If it’s not, they’ll absorb too much oil and become soggy.
• Fry in Batches: Don’t overcrowd the pan. Frying in smaller batches ensures they cook evenly and stay crispy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply replace the butter with an equal amount of oil.
• Gluten-Free: This recipe is naturally gluten-free, as long as your besan is certified gluten-free.
• Spice Level Adjustments: My friend, Priya, loves to add a pinch of turmeric powder for extra colour and flavour. Feel free to experiment!
• Festival Adaptations: These are perfect for Diwali snack boxes! You can also add a little bit of grated coconut to the dough for a festive touch.

Serving Suggestions

These chaklis are delicious on their own, but they’re also great with a cup of masala chai or a side of chutney. My family loves them with mint-coriander chutney!

Storage Instructions

Store the cooled chaklis in an airtight container at room temperature. They should stay crispy for up to a week (if they last that long!).

FAQs

Let’s answer some common questions:

• What is Putani and can I substitute it? Putani is powdered roasted chana dal. It adds a lovely nutty flavour and texture. While you can technically substitute it with other flours, it won’t be quite the same.
• Can I make the dough ahead of time? Yes, you can! Just wrap the dough tightly in plastic wrap and refrigerate it for up to 2 days. Bring it to room temperature before using.
• How do I get the chaklis to hold their shape while frying? Make sure your dough isn’t too soft, and fry them in hot oil. Pressing them onto a damp cloth or butter paper also helps.
• What is the best way to store chaklis to maintain their crispness? An airtight container is essential! You can also add a few dried red chilies to the container – they help absorb moisture.
• Can I bake these chaklis instead of frying? While it’s possible, baking doesn’t give you the same crispy texture. If you want to try, bake at 180°C (350°F) for about 20-25 minutes, flipping halfway through.

Enjoy making these delicious Spinach Chaklis! Let me know how they turn out in the comments below. Happy snacking!