Any green leafed vegetable like Methi, Palak or Bathua can be used to prepare Gujarati Palak Thepla. You can make Thepla for lunch, dinner or any other time, you can also pack it for the road. So let us make Palak Theplas.
Preparing Thepla is similar to preparing parantha. But its dough is prepared by kneading spices along with it and is thinly rolled. Theplas have a longer shelf life compared to paranthas. They can be kept for 2-3 days and eaten.
- Wheat flour – 400 grams ( 2 cup)
- Palak(spinach) – 1 cup(finely chopped)
- Salt – 1 tsp
- Jeera(cumin seeds) – 1 tsp
- Ajwain(carom seeds) – 1/2 tsp
- Green chillies – 2 finely chopped (if you prefer)
- Red chilly powder – 1/4 tsp
- Turmeric powder – 1/4 tsp
- Curd – 3 tbsp
– How to make Palak Theplas
Filter wheat flour and keep in a utensil. Create a crater in the middle of the flour, put Palak, salt, Jeera, Ajwain, green chillies, red chilly powder, curd and 1 tbsp oil in it. Mix all of these ingredients well then knead a soft dough using water. Cover the dough and keep aside for 20 minutes. The dough required to make Theplas is ready.
Heat a flat pan(tawa) on the gas. Break a lemon sized pieces from the dough and roll them into round balls. Wrap the balls with dry flour(parothan) and roll into a thin Thepla 6-7 inches in diameter. Place Thepla on hot pan, apply oil on both its sides, press gently with a ladle and cook until it turns brown all over. Keep it in a casserole or a plate. Similarly make Theplas with all the balls of dough(place Thepla on a bowl after it is cooked, this is done to cool Theplas. Now put them in the casserole one at a time.
Serve Gujarati Palak Thepla with curd, Raita or Aloo-tamatar Chutney, pickle and eat. You can have the leftover Theplas for breakfast and they taste very good.