Wash and clean the spinach leaves. Chop roughly and take it in a mixer along with green chillies and grind to a smooth paste. Add very little water if required.
Take the flours, salt, butter, ajwain, hing in a bowl.
Sieve the puree to remove fiber if any, add to the bowl.
Mix well and mix to form a dough. If needed, add water as required. The dough should be soft and smooth.
Fill the dough into the murukku press.
Heat a Kadai with oil.
Press out small murukkus on a plate and when the oil is hot, gently slide into it.
Cook on low to medium flame for the murukku to get cooked inside as well.
Drain using a slotted ladle and transfer to a kitchen towel.
Once it cools down, you can store it in an airtight container. This stays good for 10 days.