Palak Thepla/ Spinach Thepla

Spinach(Palak) Thepla/ Palak Paratha/ How to make Spinach(Palak)Thepla(with step by step directions)

Palak Thepla/ Spinach Thepla

Spinach Paratha is a healthy and easy variation of Indian flat bread. Where spinach puree, wheat flour and spices are kneaded together to make parathas.

Prep Time: 15 min     Cook Time: 20 min      Serves 12 theplas(Parathas)

Main Ingredients: Spinach and wheat flour
Recipe Type: bread
Cuisine: Gujarati, Indian
Level of Cooking: Easy

Ingredients:

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

Method:

• Combine wheat flour, spinach puree, salt, oil, yoghurt, 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.

• 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.

Serving Suggestion:

• Serve them hot with tea, pickle, chutney, yoghurt.

Tips: 

• 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.

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