Palak Chakli

Chakli made with spinach worked into the dough, using certified organic ingredients and fried in cold-pressed oil per the brand. The spinach gives it a green cast and a faintly earthy note behind the usual rice-flour crunch. Worth setting expectations honestly: the quantity of palak in a chakli dough is small, and most of whatever it contributed nutritionally does not survive deep-frying, so this is a flavour and colour variation rather than a way of eating vegetables. Treat it as a nicer chakli, not a healthier one. On the things that genuinely differentiate it — organic flours, spice-based seasoning rather than MSG, cold-pressed frying oil instead of palm or refined soybean — it holds up well against anything comparable on a supermarket shelf. It remains deep-fried and calorie-dense. The Caution rating rests on one open detail: the frying oil is claimed across the snack range but not named on this individual listing.