First remove the thick vine in the spinach, chop roughly and measure ¾ cup.
Grind it with green chilli, little water to a smooth paste.
Take rice flour, besan, butter, ajwain, asafoetida and salt in a mixing bowl, add. Mix well.
Add the ground puree and add required water to make a smooth dough without cracks.
Fill murukku press with prepared dough. I used the star shaped hole plate.
Squeeze into murukkus in a greased plate. I did mini version. But you can do regular chakli as well. Invert the plate into hot oil heated in a kadai. Be gentle when you invert, careful to not get any hot oil splash.
Cook in medium flame until the sound reduces and flip to cook in low flame until the bubbles reduce completely without changing it’s colour.
Drain in paper towels. Repeat to finish the dough.