Thepla Recipe with Palak and Methi
This Gujarati thepla recipe has been my go-to comfort food for years, and I’m thrilled to share it with you. It is packed with flavors and nutrition, and is a complete food in itself.
Serving Size 12 Thepla
Equipments
- 1 Mixing Bowl For mixing and kneading the dough
- 1 Board and Rolling pin For rolling out the dough
- 1 Flat Pan For cooking the thepla
Ingredients
- 2 Cups Whole wheat flour / Atta
- 1 Cup Besan / Sattu Chickpea Flour
- 1 Cup Spinach / Palak
- 2 Tbsp Fenugreek Leaves / Kasuri Methi
- 1 Tbsp crushed Ginger-Green Chilli
- 1 tsp Cumin / Jeera
- 1/4 tsp Ajwain
- 1/2 tsp Nigella seeds / Kalongi
- 1/4 tsp Turmeric / Haldi
- 2 Tbsp Ghee
- Pinch of Hing
- Salt
- 1/2 Cup Water
Instructions
- Chop the Spinach and roughly grind the ginger and green chillies.
- In a large mixing bowl add all the ingredients except water and mix everything well. You can mix using a spatula, hand or a standing mixer.
- Slowly add the water and knead into a smooth dough. The dough should be neither too soft or too tough.
- Let the dough rest for atleast 20 -30 mins.
- Divide the dough into 2 inch small balls. I got 12 dough balls. Take one and coat it with dry whole wheat flour.
- Roll the dough thinly with a rolling pin. Dust more dry flour if the dough is too sticky when rolling out.
- Cook the rolled out dough on a flat pan, on medium high heat. Turn the thepla when it starts to rise a little and cook well on both the sides. Press gently with a spatula so that the theplas cook evenly.
- Once the Theplas are cooked on both the sides. Apply 1/2 tsp ghee on both the sides. You can apply the ghee even after removing from the pan if you think your theplas might burn.
- Serve hot or at room temperature with pickle and curd/yoghurt.
Notes
- Let the dough rest for atleast 30 mins. This helps the dough to form some gluten and makes the them soft.
- Always cover the theplas after cooking with a cloth or lid so they do not dry out.
- Cook the theplas on medium high heat. Cooking them at lower heat can dry them out.
- Always add water in batches so that the dough does not become too sticky.
Nutrition (Estimates Only)
Calories: 253kcalCarbohydrates: 20.2gProtein: 4.5gFat: 17.5gSaturated Fat: 10.4gCholesterol: 43mgSodium: 212mgPotassium: 162mgFiber: 3.8gSugar: 1.9gCalcium: 24mgIron: 1mg