Palak Thepla
Soft, lightly spiced Gujarati flatbreads made with whole wheat flour and spinach. They cook quickly on a hot tawa and stay tender enough for lunchboxes, travel, or an easy home meal with yogurt and pickle.
For 8 servings
- prep · ~7 min
Prepare the spinach and aromatics.
1.Wash the spinach well and drain it thoroughly.2.Finely chop the spinach leaves.3.Finely chop the green chili and grate the ginger. - mix · ~4 min
Mix the dough ingredients.
1.Add whole wheat flour to a wide bowl.2.Add chopped spinach, yogurt, green chili, ginger, cumin powder, coriander powder, turmeric powder, red chili powder, ajwain, salt, and 1 tbsp oil.3.Rub and mix everything well so the spinach and spices are evenly spread through the flour. - knead · ~5 min
Knead a soft dough.
Add water little by little and knead into a soft, smooth dough. The spinach will release some moisture, so add only as much water as needed.
TIPKeep the dough soft, not stiff, so the thepla stay tender after cooking. - rest · ~10 min
Cover and rest the dough.
Cover the dough and let it rest for 10 minutes.
- assemble · ~8 min
Divide and roll the thepla.
1.Divide the dough into 8 equal balls.2.Dust each ball lightly with whole wheat flour.3.Roll each one into a thin round about 6 to 7 inches wide.TIPDust lightly while rolling; too much flour makes the thepla dry on the tawa. - fry · ~12 min
Cook the thepla on a hot tawa.
1.Heat a tawa over medium heat until evenly hot.2.Place one rolled thepla on the tawa and cook until light bubbles appear.3.Flip it and spread a little oil on the surface.4.Flip again, spread a little oil on the other side, and cook until both sides show golden brown spots.TIPCook on medium heat so the thepla cook through without turning hard. - serve
Serve the Palak Thepla warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the chopped spinach very well before mixing, or the dough can turn sticky and need too much extra flour.
- 2Add water in tiny splashes only after mixing in the yogurt and spinach, since both already bring plenty of moisture.
- 3Resting the dough for 10 minutes helps the wheat hydrate, making thepla easier to roll thin without cracking.
- 4Roll evenly to about 6 to 7 inches; thick edges stay doughy while very thin centers can dry out on the tawa.
- 5Cook on medium heat and flip when small bubbles appear; high heat chars the spots before the inside cooks through.
- 6Stack cooked thepla in a cloth-lined container to keep them soft for lunchboxes or travel.
- 7For make-ahead use, cool completely before storing, then refrigerate and reheat briefly on a dry tawa to revive softness.
Adapt it for your goals.
Low-oil
Dry-roast most of thepla on the tawa and brush with just a few drops of oil at the end for a lighter everyday version.
methi palakMethi-palak
Replace part of the spinach with chopped fresh fenugreek leaves for a more classic Gujarati bitter-herbal depth.
spicierSpicier
Increase green chili and red chili powder for a sharper heat that pairs especially well with plain yogurt.
veganVegan
Swap the yogurt for a little extra water or plant-based curd; thepla still stay pliable if the dough is kept soft.
Why this is on our healthy list.
Whole Grain Goodness
Made with whole wheat flour, these thepla provide more fiber and grain nutrients than flatbreads made with refined flour.
Leafy Greens in Every Bite
Spinach adds plant compounds, color, and minerals, making this flatbread a practical way to include greens in a meal.
Gentle Digestive Spices
Ajwain, ginger, cumin, and coriander are traditional spices often used to make wheat-based dishes feel lighter and more aromatic.
Frequently asked questions
The spinach likely held extra water or too much water was added early. Drain the spinach well and add water only little by little after mixing.
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