Palak Thepla (Spinach Flat Bread)

          Thepla (Flat bread) is a sumptuous breakfast. So this is my version of the very popular Gujarati style Methi Thepla. Here, I substituted with some chopped spinach leaves. So a little variation, here and there I guess, adds a punch to your palate. 

          It is an appropriate accompaniment when travelling and is also a perfect lunch box meal. It is best relished with some pickle, yoghurt and some green chilies if preferred. So check out the step by step pictorial recipe to prepare it.

          Theplas are generally flat bread made with a combination of wheat and gram flour. It is kneaded with an assortment of spices and shallow fried to perfection. 

          As greens are loaded with many nutrients, the use of it in any manner is very beneficial to our health. So get going and dish out these amazing theplas for a nice comfort breakfast or snack. 

          They can be prepared in bulk and frozen for later use. To retain its health benefits, I fried them in olive oil. 

• 1 cup atta (wheat flour)
• 1/4 cup besan (gram flour)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tbsp. ginger-green chilies paste
• 1/4 tsp. asafoetida
• 3 tbsp. yoghurt
• 2 tbsp. olive oil for kneading 
• 1 cup spinach leaves, chopped
• 1 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• olive oil for shallow frying

           In a bowl knead together all the above mentioned ingredients (except oil for frying) into a tight dough with required quantity of water. Keep aside for 30 minutes.

          Knead again for 1-2 minutes and divide the dough into equal portions. Roll out each portion into a thin chapatti by dusting some Atta and stack them one over the other.

          Heat a tawa / griddle and fry the Theplas, one at a time, on both sides with a drizzle of some oil over it and around the edges. Serve hot with pickle or plain yoghurt.

                 Knead all the mentioned ingredients (except oil for frying) into a tight dough
                 with required quantity of water. Keep aside for 30 minutes.

                 Knead again for 1-2 minutes & divide dough into equal portions. Roll out 
                 each portion into a thin chapatti by dusting some Atta.

                  Heat a tawa & fry the Theplas, one at a time, on both sides with a drizzle of 
                  some oil over it & around the edges. 

                                  Serve hot with pickle or plain yoghurt.