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Spinach Thepla
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Easy & Healthy Spinach Thepla Recipe | 3-Step Perfect Palak Paratha at Home!

A soft and flavorful Indian flatbread made with spinach, whole wheat flour, and aromatic spices—perfect for breakfast or snack time.
Course Breakfast, breakfast and snacks, lunch/dinner, Snack
Cuisine gujrati, Indian
Diet Vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4
Calories
Author Spicy Veg Recipes

Equipment

  • Mixing Bowl To knead the dough
  • Rolling Pin For rolling the parathas
  • Tawa or skillet To cook the theplas
  • Spatula To flip the theplas on the pan

Ingredients

  • 2 cups Whole wheat flour for dough
  • 1/2 cup wheat flour for dusting
  • 1.5 cups Spinach Puree
  • 1 tsp teaspoon finely chopped
  • 1/2 tsp carom seeds crushed
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red chili powder Optional
  • 1/4 cup Yogurt/ dahi
  • 1 tsp Ginger-chili paste Optional
  • To taste — Salt
  • 4 tbsp Oil For dough + cooking
  • As needed — Water To knead dough

Instructions

  • In a mixing bowl, combine flour, spinach puree, carom seeds, turmeric, chili, yoghurt, powder, ginger-chili paste, salt, and 1 tbsp oil.
  • Gradually add water as required and knead into a soft, smooth dough. Rest it for 10 minutes.
  • Divide the dough into equal portions and roll each into a round paratha.
  • Heat a tava (griddle) over medium-high heat.
  • Place the Thepla in the Tava (griddle).
  • As it cooks, the dough will change colour.
  • Turn the Thepla over using a spatula.
  • You should see golden-brown spots on the semi-cooked side.
  • Spread a 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, and similarly cook them.
  • Serve hot with yogurt, pickle, or chutney.

Notes

  • Use fresh, tender spinach for the best results.
  • Add a spoon of yogurt in the dough for softer theplas.
  • Can be stored in an airtight container for up to 2 days.
  • Serve them hot with tea, pickle, chutney, yogurt.
  • 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.