Palak thepla recipe - Spinach thepla recipe

Palak thepla recipe - The parathas can be eaten for breakfast, lunch or dinner, depending on your need. But, always paratha is to be eaten hot, directly from the pan for the great taste, along with its favorite side dish. You can also prepare the dough well in advance and keep it in the fridge for further use. The dough can be stored in the fridge for about 2 days.  Spinach, popularly known as palak, is a leafy vegetable.

Leafy vegetables are rich sources of Vitamin B, iron, calcium, Vitamin B complex and Vitamin C. At least 3 - 5 servings ( serving size 1 cup ) of vegetables should be consumed daily by an adult, and one of them should be green leafy vegetable.Spinach contains lots of dietary fiber, which helps in digestive function and prevent constipation. It has cooling effect on body and system, and helps in preventing burning sensation.

So, with all the goodness of spinach with wheat flour, paratha makes a healthy meal for all age people. I know  three methods of making parathas. First one is stuffed paratha, second one is, double roti method and third one is mix and roll  method.  Parathas prepared by  mix and roll method  is known as thepla.   Spinach paratha goes well with chutneys, pickles, raita and yogurt.

Palak Thepla Recipe  - Spinach Thepla Recipe

Prep time : 15 mins
Cook time : 25 mins
Total time : 40 mins
Recipe type : Main-Thepla
Cuisine : North Indian
Yield : 8 Thepla
Author : Vidya Chandrahas

Ingredients

• 1 bunch spinach, blanched, chopped
• 2 cups wheat flour
• 1/3 cup gram flour / besan
• 1 tsp chilly powder
• 1 tsp turmeric powder
• 1 tsp coriander seeds powder
• 1/2 tsp cumin seeds powder / jeera
• 1/2 cup yogurt
• Few chopped coriander leaves
• Ghee or oil as required
• Salt to taste

Method

1. Clean and wash the spinach thoroughly. Chop off the stems and separate the leaves. Blanch them and set aside.
2. In a large plate, mix together the  wheat flour, gram flour, chilly powder, turmeric powder, coriander powder, cumin powder, fresh corianders and salt. 
3. Mix well till all the ingredients combine well.
4. Then add blanched and chopped spinach to it. Mix well and then add half of the yogurt. Make a stiff dough. 
5. Add remaining yogurt if required. Knead the dough well and set aside for 20 minutes. 
6. Divide the dough into 8 equal parts. Take one portion and shape it into ball.
7. Then roll it into wheat flour and slightly flatten it.
8. Then roll out the dough into thin theplas one by one.
9.  Place all the rolled theplas on one plate.
10.  Heat a  griddle and apply ghee or oil over it. Cook the thepla one by one  on medium flame until brown spot appears from both sides.
11. Pour 1/4 tsp of ghee from all sides and another optional 1/4 tsp of ghee on the top of the thepla. Repeat this process to all other theplas.
12. Serve the palak thepla hot with chutneys, pickle, raita and yogurt.

Palak thepla - step by step pictures

1.  Clean and wash the spinach thoroughly. Chop off the stems and separate the leaves. Blanch them and set aside.

2.  In a large plate, mix together the  wheat flour, gram flour, chilly powder, turmeric powder, coriander powder, cumin powder, fresh corianders and salt. Mix well till all the ingredients combine well.

3.  Then add blanched and chopped spinach to it. Mix well and then add half of the yogurt. Make a stiff dough. Add remaining yogurt if required. Knead the dough well and set aside for 20 minutes. 

4.  Divide the dough into 8 equal parts. Take one portion and shape it into ball.

5.  Then roll it into wheat flour and slightly flatten it.

6.  Then roll out the dough into thin theplas one by one.

 

7.  Place all the rolled theplas on one plate.

8.  Heat a  griddle and apply ghee or oil over it.  Cook the thepla one by one  on medium flame until brown spot appears from both sides.

9.  Pour 1/4 tsp of ghee from all sides and another optional 1/4 tsp of ghee on the top of the thepla. Repeat this process to all other theplas.

10.  Serve the palak thepla hot with chutneys, pickle, raita and yogurt.