Gujarati Palak Thepla
Today we are going to make Spinach Theplas special for any trip. It is very easy to make them and they are ready in a jiffy. If you are going on a long journey, then you must make them, they can be kept for 4 days and eaten. They are very soft and tasty to eat. So you too make Spinach Theplas with this easy recipe and enjoy the taste of it with your family.
Ingredients for Palak Thepla
Wheat Flour - 2 cups (300 grams)
Gram Flour - 1/2 cup (50 grams)
Spinach Puree - 3/4 cup
Green Chilli - 1
Ginger - 1/2 inch
Curd - 4 tbsp
Salt - 1 tsp
Turmeric Powder - 1/2 tsp
Red Chilli - 1/2 tsp
Cumin Seeds - 1/2 tsp
Carom Seeds - 1/2 tsp
Dry Fenugreek - 1 tbsp
Asafoetida - 1 pinch
Garam Masala - 1/4 tsp
Ghee - 1 tbsp
Process of making Spinach Puree
Remove the stems of 250 grams of spinach, wash them well and dry them. Now put spinach, 1 green chilli and ½ inch of ginger piece in the mixer jar. Grind them finely, in this way spinach puree will be ready.
Process of making the Dough
In a bowl take 2 cups of wheat flour, ½ cup of gram flour, ¾ cup of spinach puree, 4 tbsp of curd, 1 tsp of salt, ½ tsp of turmeric powder, ½ tsp of crushed red chilli powder, ½ tsp of cumin seeds, ½ tsp of carom seeds (crushing), 1 tbsp of dry fenugreek leaves (crushed), 1 pinch of asafoetida, 1 tsp of garam masala and 1 tbsp of ghee.
Mix them well, then add water little by little and knead soft dough. After kneading, take some ghee and mash the dough lightly. Then cover it and keep it for 20 minutes.
Process of making Palak ke Thepla
Put some ghee and mash the dough. Now break a little dough and round it like a peda. Then wrap it in dry flour and roll it thin like roti. Now heat the tawa and spread some ghee on it. Then put theplas on the pan and roast them on medium flame.
When the colour of thepla becomes dark from above, apply ghee on it and cook it by turning it over. Roast them till brown spots appear on both sides. Take it off and prepare the rest in the same way. In this way the spinach theplas will be ready. Serve them with pickles and curd and enjoy their taste.
You can make as many theplas as you want and keep the rest of the dough in the fridge.
If theplas become too much, then keep them in any container and keep them in the fridge and eat them for 7-8 days.
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