Palak Thepla

Thepla is a most popular Indian flatbread from Gujarati cuisine. Thepla is cooked almost daily in many Gujarati homes. Today, I am going to share my mum's style spinach Thepla that is delicious, healthy and easy to make. My mother used to make this thepla at home either with methi or Palak to feed us green somehow. In past, I was never a big fan of green.

If you are going on long travel then it is the best travelling food, easy to carry, easy to store and you can eat it for the next 2-3 days easily. It is prepared from wheat flour, fenugreek or palak (spinach) leaves and other spices. Thepla is a light as well as a healthy snack. It is a thin, soft and merely goes great with boondi raita, pickle. Even this is the best option for the kid’s lunch box. This way you can serve them green leafy vegetable with whole wheat flour. It’s a perfect nutritional power pack for your kids.

Thepla is a perfect blend of spicy and savoury. It derives distinctive taste from fenugreek or spinach leaves. Green leafy veggie has a bitter taste that makes them unpalatable, but when mixed into the dough or with some spices makes a delightful aroma and texture. Growing up in India, we were fortunate enough to have a different kind of food experiences with great varieties. We grew up eating the numerous types of curry and flatbreads and thepla is on the top of my food list.

These are great for breakfast, lunch or even dinner. You can pair them with yoghurt, chutney, achaar (pickle) or yoghurt. These are nutritious, delicious and addictive too!

These nutritious flatbread are one of the best ways of feeding veggies to fussy kids as the veggies are finely chopped and kneaded with the dough. Other ingredients that make the thepla soft is curd and spices always gives a nice flavour.

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients

 2 cups Wheat flour
 1 cup Palak (spinach) finely chopped
 1 tbsp Salt
 1 tbsp Cumin seeds
 2 qts Finely chopped green chillies
 ½ tbsp Red chilli powder
 ¼ tbsp Turmeric powder
 1 tbsp Kasuri methi
 3 tbsp Curd / Yogurt
 Oil

Instructions

1

Mix all the ingredients except warm water in a bowl.

2

Mix nicely with your fingertips and leave aside for 10 minutes. spinach will leave the water it has.

3

Add very little water and knead to make a soft dough.

4

Cover and keep the dough for 15-20 minutes.

5

Add a tbsp of oil in the bowl and knead the dough again for a minute.

6

Divide the dough into 10 equal balls.

7

Dust and roll the balls to a 6-7 inch circle.

8

Heat a griddle.

9

Keep the thepla on the hot griddle and cook from both the sides till brown spots appear.

10

Apply 1 tsp oil on both the sides and cook till spots darken and the thepla is cooked.

11

Keep pressing the thepla with a flat spoon while it is cooking.

12

Serve hot with pickle and curd.

Ingredients

 2 cups Wheat flour
 1 cup Palak (spinach) finely chopped
 1 tbsp Salt
 1 tbsp Cumin seeds
 2 qts Finely chopped green chillies
 ½ tbsp Red chilli powder
 ¼ tbsp Turmeric powder
 1 tbsp Kasuri methi
 3 tbsp Curd / Yogurt
 Oil

Directions

1

Mix all the ingredients except warm water in a bowl.

2

Mix nicely with your fingertips and leave aside for 10 minutes. spinach will leave the water it has.

3

Add very little water and knead to make a soft dough.

4

Cover and keep the dough for 15-20 minutes.

5

Add a tbsp of oil in the bowl and knead the dough again for a minute.

6

Divide the dough into 10 equal balls.

7

Dust and roll the balls to a 6-7 inch circle.

8

Heat a griddle.

9

Keep the thepla on the hot griddle and cook from both the sides till brown spots appear.

10

Apply 1 tsp oil on both the sides and cook till spots darken and the thepla is cooked.

11

Keep pressing the thepla with a flat spoon while it is cooking.

12

Serve hot with pickle and curd.

Palak Thepla
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