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Spinach Thepla
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पालक पराठा:[Spinach Thepla | Palak Paratha | How to make Spinach(Palak)Thepla(with step by step directions)

Main Ingredients: Spinach and wheat flour (पालक, गेहूं का आटा)
Level of Cooking: Easy
Course breakfast and snacks
Cuisine Indian
Diet Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
resting time: 10 minutes
Total Time 45 minutes
Servings 12 thepla
Calories 100kcal
Author Swati Paathak

Ingredients

  • 2 cups whole Wheat Flour for dough
  • 1/2 cup wheat flour for dusting
  • 1.5 Cup Spinach Puree
  • 1 teaspoon green chilli finely chopped
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon salt or to taste
  • 2 teaspoon oil
  • 1 tablespoon Oil for cooking
  • 1/2 teaspoon red chilli powder, optional
  • 1/4 cup Yogurt dahi(दही)
  • 1/2 teaspoon carom seeds ajwain, optional

Instructions

preparation

  • Combine wheat flour, spinach puree, salt, oil, yogurt, Caroma seeds, turmeric and green Chilli in a bowl.
  • Add water as needed to make smooth, soft dough Knead the dough.
  • lightly greased surface to make it smooth and pliable.
  • Let the dough rest at least fifteen minutes.

method:

  • Divide the dough into equal parts. Roll each one into a smooth ball and press flat.
  • Take one dough ball and press it lightly on both sides on a surface covered with dry flour.
  • Using a rolling pin, roll the dough into a circle about five to six inches.
  • Heat a tava (griddle) over medium-high heat.
  • Place the Thepla in the Tava (griddle).
  • As it cooks, the dough will change colour and have a dryer look.
  • Turn the Thepla over using a spatula.
  • You should see golden-brown spots on the semi-cooked side.
  • Spread few drops of oil onto the Thepla using a spatula evenly around its surface and flip the Thepla Using your spatula, lightly press the entire surface of the Thepla to help it cook all the way through.
  • It may puff up in some areas.
  • Flip The Thepla over again and repeat this process, cook, until light golden brown spots appear on both sides.
  • Transfer it to the plate. Repeat this process with the remaining dough balls, cook them in a similar way.

Notes

  • Serve them hot with tea, pickle, chutney, yogurt.[br]Make sure that dough is soft and smooth.
  • If the dough starts sticking, dust it with more flour.
  • You can use blanched onion puree and garlic paste for variation.
  • Do not use any dry flour toward the end of the rolling, as it will make the Thepla dry.