Palak Thepla
Soft, savory, and lightly spiced flatbreads made with whole wheat flour and fresh spinach. This Gujarati classic is perfect for packing in lunchboxes or for a light meal with yogurt and pickle.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough Mixture (5 minutes)
- b.In a large mixing bowl, combine the atta, besan, turmeric powder, red chili powder, coriander-cumin powder, asafoetida, salt, and sugar.
- c.Lightly crush the carom seeds between your palms and add them to the bowl. This helps release their aroma. Mix all the dry ingredients well.
- d.Add the finely chopped spinach, curd, ginger-green chili paste, and 2 tbsp of oil to the flour mixture.
- 2
Step 2
- a.Knead and Rest the Dough (20 minutes)
- b.Using your fingertips, mix all the ingredients together until the mixture resembles coarse crumbs. The moisture from the spinach and curd will begin to bind the flour.
- c.Gradually add lukewarm water, a little at a time, and knead to form a soft, pliable dough. The dough should be slightly stiffer than chapati dough.
- d.Knead for 5-7 minutes until the dough is smooth. Cover it with a damp cloth or a lid and let it rest for 15 minutes.
- 3
Step 3
- a.Divide and Roll the Theplas (10 minutes)
- b.After resting, knead the dough again for one minute.
- c.Divide the dough into 8-10 equal-sized balls and roll them smoothly between your palms.
- d.Take one ball, flatten it slightly, and dust it with dry atta. Roll it out into a thin circle, about 6-7 inches in diameter. Ensure it's rolled evenly.
- 4
Step 4
- a.Cook the Theplas (15 minutes)
- b.Heat a tawa (griddle) over medium-high heat. Once hot, place a rolled thepla on it.
- c.Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
- d.Flip the thepla. Drizzle about 1/4 tsp of oil on the top surface and spread it evenly.
- e.Cook the second side for another 30 seconds, then flip again. Drizzle another 1/4 tsp of oil on this side.
- f.Gently press the thepla with a spatula, especially around the edges, to ensure it cooks evenly. Cook until both sides have golden-brown spots.
- g.Remove from the tawa and place in a casserole or on a plate lined with a cloth to keep them soft. Repeat for all remaining dough balls.
- 5
Step 5
- a.Serve (5 minutes)
- b.Serve the hot Palak Theplas immediately with plain curd, raita, mango pickle (chundo), or a hot cup of masala chai.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure spinach is chopped very finely to prevent the theplas from tearing while rolling.
- 2Do not add all the water at once while kneading, as spinach and curd release moisture.
- 3Using lukewarm water helps in making the dough soft and pliable.
- 4For longer shelf life (ideal for travel), use more oil while kneading and cooking, and use only water instead of curd.
- 5Stack the cooked theplas in a covered container (casserole) to keep them soft.
Adapt it for your goals.
Ingredient Swap
Replace spinach with finely chopped fenugreek leaves (methi) to make classic Methi Thepla, or with grated bottle gourd (dudhi) for a softer texture.
Ingredient AdditionIngredient Addition
Add 2 tablespoons of white sesame seeds (til) to the dough for a nutty flavor and added crunch.
Dietary ModificationDietary Modification
To make it vegan, replace the curd with a plant-based yogurt or 2 tablespoons of lemon juice and adjust the water quantity accordingly.
Why this is on our healthy list.
Rich in Iron & Vitamins
Spinach is an excellent source of iron, Vitamin K, Vitamin A, and folate, which are crucial for blood health, bone strength, and overall immunity.
Good Source of Fiber
Made with whole wheat flour (atta), these theplas are high in dietary fiber, which aids digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Provides Sustained Energy
The complex carbohydrates from whole wheat flour provide a slow and steady release of energy, making it an ideal meal for breakfast or lunch to keep you energized.
Gut-Friendly
The inclusion of curd (yogurt) adds beneficial probiotics to the dish, which support a healthy gut microbiome and improve digestion.
Frequently asked questions
A single Palak Thepla contains approximately 180-190 calories, depending on the amount of oil used for cooking. A serving of two theplas would be around 360-380 calories.