Palak Thepla/ Spinach Thepla

Spinach(Palak) Thepla/ Palak Paratha/ How to make Spinach(Palak)Thepla(with step by step directions)

Palak Thepla/ Spinach Thepla

Spinach Paratha is a healthy and easy variation of Indian flat bread. Where spinach puree, wheat flour and spices are kneaded together to make parathas.
Prep Time: 15 min     Cook Time: 20 min      Serves 12 theplas(Parathas)

Main Ingredients: Spinach and wheat flour
Recipe Type: bread
Cuisine: Gujarati, Indian
Level of Cooking: Easy

Ingredients:

• 2 cups Wheat Flour (for dough)
• 1/2 cup wheat flour(for dusting)
• 1.5 Cup Spinach Puree
• 1teaspoon finely chopped green chilli
• 1/2 teaspoon turmeric powder
• salt to taste 
• 2 teaspoon oil
• Oil for cooking
• 1/2 teaspoon red chilli(optional)
• 1/4 cup yogurt(dahi)
• 1/2 teaspoon carom seeds(ajwain)

Method:

Combine wheat flour, spinach puree, salt, oil, yogurt, Caroma seeds, turmeric and green chilli in a bowl.Add water as needed to make smooth, soft dough Knead the dough.

lightly greased surface to make it smooth and pliable.Let the dough rest at least  fifteen minutes.

Divide the dough into equal parts. Roll each one into a smooth ball and press flat.Take one dough ball and press it lightly on both sides on a surface covered with dry flour.

Using a rolling pin, roll the dough into a circle about five to six inches. 

Heat a tava (griddle) over medium-high heat. Place the thepla in the tava (griddle). 
As it cooks, the dough will change color and have a dryer look.
Turn the thepla over using a spatula.

You should see golden-brown spots on the semi-cooked side. 
Spread few drops of oil onto the thepla using a spatula evenly around its surface and flip the Thepla Using your spatula, lightly press the entire surface of the thepla to help it cook all the way through.
It may puff up in some areas. Flip The Thepla over again and repeat this process, cook until light golden brown spots appear on both sides.Transfer it to the plate. Repeat this process with the remaining dough balls, cook them in a similar way.

Serving Suggestion:

• Serve them hot with tea, pickle, chutney, yogurt.

Tips: 

• Make sure that dough is soft and smooth.
• If the dough starts sticking, dust it with more flour.
• You can use blanched onion puree and garlic paste for variation.
• Do not use any dry flour toward the end of the rolling, as it will make the thepla dry.

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