Spinach TheplaVeg
Enjoy a wholesome and flavorful Spinach Thepla made with fresh spinach, whole wheat flour, bajra flour, besan, and a blend of aromatic spices. Enhanced with ajwain, sesame seeds, turmeric, red chili powder, and fresh herbs, these soft and nutritious flatbreads are packed with taste and goodness. Perfect for breakfast, lunch, dinner, or travel, Spinach Thepla stays fresh for hours and pairs wonderfully with curd, pickle, green chutney, or a cup of hot tea.
Ingredients
1 bunch Spinach Leaves
2 cups Whole Wheat Flour
1 tbsp Gram Flour (besan)
1 tbsp Pearl Millet (Bajra Flour)
1 cup Curd
2 tbsp Oil
1 tsp Carom Seeds (Ajwain)
1 tbsp Sesame Seeds
1 tbsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 tsp Salt
as needed Oil
Instructions
1
Thoroughly clean the palak (spinach) and chop it finely.
2
In a large mixing bowl, combine the chopped spinach, whole wheat flour, besan (gram flour), and bajri flour.
3
Add the ajwain, sesame seeds, turmeric powder, red chilly powder, cumin powder, and salt to the flour mixture.
4
Add the hung curd and hot oil to the bowl.
5
Mix everything well and knead into a smooth dough. If necessary, add a small amount of water to reach the right consistency. Let the dough rest for 10-15 minutes.
6
Divide the dough into small, equal-sized balls. Roll each ball into a thin, round flatbread (thepla).
7
Heat a tawa (griddle) over medium heat. Place the rolled thepla on the hot tawa.
8
Cook on both sides, applying a little oil or ghee until golden brown spots appear and the thepla is cooked through.
9
Serve hot with curd, yoghurt, or your favorite pickle.
Nutrition Facts
4 servings per recipe
