Sanjha Rasoi

Thepla

About Dish

A popular west Indian dish made with whole wheat flour, spinach and spices. Thepla is a flatbread similar to Indian paratha but lighter in terms of consumption. This dish is commonly eaten during breakfast in west India but you can eat it as a meal (Lunch / Dinner), evening snacks or while travelling. One of the best features of this flatbread is its longer consumption date and can be consumed either warm or at room temperature.

To make this dish Vegan: Use oil instead of butter for preparing Theplas and don't use yogurt as a complementing dish.

 Preparation

Thepla

Indian Spinach Bread

How To Prepare?

2 - 3 Servings

Spinach and Preparing Dough Instructions:

Before we begin with Thepla recipe, we have to cut the spinach leaves and prepare a dough.

Ingredients

Complimentary Tips

Spinach

  • Cut the Spinach stems (if needed) and then chop it finely.
  • Rinse the Spinach with water before chopping and keep it aside.

Mix and Prepare Dough

  • Add whole wheat flour, gram flour and chopped spinach in a big bowl

  • Add ingredients: curd (Vegan: Don't add), salt, fenugreek leaves, ginger, green chillies, turmeric powder, thymol seeds, coriander seeds and oil.

  • Mix it well and gradually kneed it into a soft, smooth dough using water little by little and keep it aside for at least 20-25 minutes.

Whole Wheat Flour (Aata)

200 grams

Gram Flour (Besan)

50 grams

Spinach (Palak)

200 grams

Yoghurt (Curd)

35-40 grams

Fenugreek Leaves

6-7 grams

Ginger

1 inch (approx) (Fresh Grated)

Green Chillies

1-2 (Finely Chopped) (NOTE: Adjust based on Spice level)

Turmeric Powder

5-6 grams

Thymol Seeds

4-5 grams

Coriander Seeds 

2-3 grams (Crushed)

 

AS REQUIRED

Salt

Oil

Water

Red Chili Powder

 

Thepla Preparation:

  • Make small-medium balls of the dough and roll them out into 3-4 inch circles.

  • Lightly sprinkle flour on a clean surface and roll the step 1 dough ball with a rolling pin into a round bread. Apply the pressure evenly and gently on all sides, so that the Thepla bread is thin, gradually press the rolling pin on all sides making about 5-6 inches in diameter.

  • Heat a pan and roast the Theplas, cooking them on both the sides with a full spoon of butter/ghee/oil. 

    Note:

  • If you want to use less butter on the Theplas, first roast them on a low flame from both the sides and when they are slightly crispy, apply butter/oil with a brush on both the sides.

  • Since you plan to serve them after a few hours, you should add a good amount of oil so that they remain soft. If you plan to serve them immediately then you can add less oil.

Serve with Yogurt (Plain Raita) or Tea (Chai)