Chickpeas Greens Butter Murukku

A power-packed savory snack you will want to feed your family and friends with for this Diwali. Chickpeas and mixed fresh greens add more nutrients to the soft yet crunchy butter murukku. 

Deepavali/ Diwali is a glorious festival of giving, sharing, and bonding. The flickering lights signify the triumph of good over evil, hope over despair, and light over darkness. Wishing and praying that the world emerges from its current gloomy situation to bring more light into our lives. 

Full credit to my husband and boys for giving me a helping hand for the past month with some of the chores, as I injured my thumb. Similarly, I couldn't manage to press the chakli maker, and my husband was in full swing with this murukku making. 

Chickpea flour is readily available in stores, so you don't have to work your fingers to the bone. Although I prepared it at home, to avoid making a trip to the store. I have mentioned steps 1-3 in the directions below, which you can skip. 

Coming to the nutrients, most of you must be aware that chickpea flour is a good source of fiber and plant-based protein. Moreover, it's high in minerals, magnesium, and potassium, which boost heart health. It also slows digestion and promotes fullness to manage body weight. 

The baby greens I incorporated are just my choices; feel free to replace them with your favorite choices.  In general, greens are high in dietary fiber and rich in vitamins and minerals, which can lower the risk of cardiovascular disease as well. 

Turmeric is optional, but I used it to accentuate the natural green color apart from its medicinal properties. Ginger, coriander leaves, sesame seeds, and green chillies add taste and flavor. Although this is a deep-fried snack, the ingredients are picked with keen thought and nutrients to gain health benefits as a compromise. 

Be keen on eating healthy to stay fit and safe as you enjoy this flickering festival of lights. Sharing is caring!

If you're interested in more savory snack ideas and recipes, click below on the title linked to the recipe page.

Roasted Gram Murukku

Masala Leaf  Mathri - (Jeera, Palak, Beets)

PREP TIME

20 mins

COOK TIME

40 mins

TOTAL TIME

1 hr

Category: Savory, Snack

Cuisine: Indian
Level: Medium

Serves: 12

Nutrition Facts
Servings 12.0
Amount Per Serving
calories 289
% Daily Value *
Total Fat 13 g	21 %
Saturated Fat 1 g	7 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 2 g
Trans Fat 1 g
Cholesterol 0 mg	0 %
Sodium 188 mg	8 %
Potassium 158 mg	5 %
Total Carbohydrate 38 g	13 %
Dietary Fiber 3 g	12 %
Sugars 1 g
Protein 5 g	9 %
Vitamin A	37 %
Vitamin C	15 %
Calcium	3 %
Iron	7 %
* The Percent Daily Values are based on a 2,000-calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated, nor have they been evaluated by the U.S. FDA.

INGREDIENTS

1. Chickpeas* (white- organic) - 1 cup
2. Rice flour - 3 cups
3. Green Chillies - 8 nos
4. Ginger root - 2 inches (peeled)
5. Baby Greens mix* - Spinach, chard, kale - 2 cups approximately
6. Coriander leaves (fresh) - 1/4 cup 
7. Sesame seeds (white) - 2 tbsp
8. Asafoetida - 1/8 tsp
9. Salt to taste (used Himalayan salt)
10. Turmeric powder (organic)- 1 tsp, optional
11. Butter (Softened) - 1/4 cup or 4 tbsp* 
12. Oil for deep frying
13. Kitchen equipment/ tool (required)- Murukku press or Chakli 

DIRECTIONS

1. Dry roast chickpeas for 2-3 minutes in a large pan on medium heat and transfer to a mixer or flour mill.

2. Grind the chickpeas once they have cooled down to a fine powder.

3. Run through a sieve and repeat the process with the remains to retain the ratio intact and avoid wastage.

4. Transfer to a large mixing bowl. To this, add the rice flour and set aside.

5. In a blender, add the greens of your choice along with green chillies, ginger, coriander leaves, and sesame seeds to a fine puree. Add required water for grinding about a half cup.

6. Add this green puree to the above flour mixture, along with the softened butter, salt, asafoetida, and turmeric to mix well.

7. Make it into a soft, smooth dough and grease your palms with oil as and when required. 

8. Heat a kadai or large pan and pour in the necessary oil for deep frying. Using a chakli press/ maker with the chakli plate of your choice, fill it 3/4 full with the dough (about a fist).

9. Press the dough in one complete circular motion directly into the hot oil kadai carefully. 

10. You will notice the sizzling sound from the oil reducing gradually as it's deep frying. When the sizzling sound reduces, the green color slightly changes color, that's when it's time to remove from the heat while draining the oil using a spider strainer or slotted spoon. Let rest in a mess container to drain any excess oil.

11. Repeat to deep fry all the dough in batches. Let cool uncovered for half an hour as it will gain more crispness. Store in a vacuum-sealed container lined with tissue paper or napkins to absorb any excess oil. These savory snacks do stay fresh for about a week to 10 days.

NOTES AND TIPS

1. Chickpea flour is readily available to skip steps 1-3. You may try green chickpea flour or substitute with besan flour if you have it handy. 

2. Baby greens can be substituted with any greens of your choice. If you have anyone with kidney issues who would intake this snack, please avoid spinach.

3. This recipe is high on butter for the soft yet crunchy texture. You may reduce it to your preferences. If your murukku doesn't hold together while deep frying, then your butter is on the higher end. Adjust with some flour. If it turns out hard, add more softened butter. 

       

Do leave your views, comments, or questions in the comment section with your name. I would like to know about you, like how you found me here. Thanks for visiting and happy surfing!