Jun 11, 2014

Spinach/Palak Thepla


  • Wheat flour 1 1/2 cup 
  • Spinach/ Palak leaves  3/4 cup 
  • Sambhar powder 1 1/2 tsp 
  • Garam masala powder 1/2 tsp 
  • Turmeric Powder 1/2 tsp 
  • Jeera 1 tsp 
  • Salt As needed 
  • Oil 3-4 tbsps 
  • Butter milk  as needed for making the dough 


  • Remove the spinach leaves from its stem,clean it and chop it coarsely. Sauteed the wet leaves in a kadai with little oil, just till it reduces in volume.
  • Add the sautéed leaves, salt, turmeric powder, garam masala, sambhar powder,jeera and oil and mix well. 
  • Add required butter milk to make a soft dough, just like we make for roti/chappathis. Keep aside for 20-30min.
  • Make equal sized balls and roll to thin rotis.
  • Heat a tava, sprinkle little oil and just cook and toast the thepla from both sides .
  • Serve with any simple raitha or simply with curd and pickle.

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