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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
Prepare the Dough Mixture (5 minutes)
Knead and Rest the Dough (20 minutes)
Divide and Roll the Theplas (10 minutes)
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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.
This gujarati recipe takes 55 minutes to prepare and yields 4 servings. At 300.07 calories per serving with 9.8g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack or dinner.
Cook the Theplas (15 minutes)
Serve (5 minutes)
Replace spinach with finely chopped fenugreek leaves (methi) to make classic Methi Thepla, or with grated bottle gourd (dudhi) for a softer texture.
Add 2 tablespoons of white sesame seeds (til) to the dough for a nutty flavor and added crunch.
To make it vegan, replace the curd with a plant-based yogurt or 2 tablespoons of lemon juice and adjust the water quantity accordingly.
Spinach is an excellent source of iron, Vitamin K, Vitamin A, and folate, which are crucial for blood health, bone strength, and overall immunity.
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.
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.
The inclusion of curd (yogurt) adds beneficial probiotics to the dish, which support a healthy gut microbiome and improve digestion.
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.
Yes, Palak Thepla is a nutritious choice. It's made with whole wheat flour (a good source of fiber), spinach (rich in iron and vitamins), and curd (provides probiotics). To keep it healthy, use minimal oil for cooking.
You can prepare the dough and store it in an airtight container in the refrigerator for up to 24 hours. However, the spinach may release more water over time, making the dough a bit sticky. You might need to add a little dry flour before rolling.
This can happen if the dough is too stiff, not rested enough, or if the theplas are overcooked. Ensure your dough is soft and pliable, let it rest for at least 15 minutes, and cook on a medium-high flame until just golden-brown.
Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out all the excess water before chopping and adding it to the flour. You may need to adjust the amount of water for kneading accordingly.
Store cooked theplas in an airtight container at room temperature for up to 2 days, or in the refrigerator for 4-5 days. Reheat them on a tawa or in a microwave before serving.