Thepla is a very popular gujarati shallow pan fried bread. The main version is made with fenugreek leaves but here I decided to use baby spinach instead. I haven’t made these theplas very spicy as they were made with both my young sons in mind. This way they get the bread element but most importantly the spinach and all the goodness that goes with it. It is an ideal bread to make and take out when going out for a picnic or just for a quick snack. Traditionally eaten with curry also for a more satisfying meal!
INGREDIENTS
300g chapatti flour
2 tbsp plain flour
250g baby spinach
2 tbsp sunflower oil
2 cloves garlic crushed
1 tsp grated ginger
1 tsp finely chopped chilli
1 tsp salt
2 tsp ground coriander & cumin powder
1/4 tsp turmeric
1/4 tsp chilli powder
Boiling water to bind dough
Extra flour for rolling
Extra oil for pan frying
METHOD
1. Put spinach in a food processor and blitz to small pieces, add all other ingredients apart from the water and whizz again
2. Slowly pour in a little water at a time until the flour mix turns into a soft dough. If too soft then please add some extra chapatti flour. Knead for 5 minutes
3. Meanwhile heat a non stick frying pan on a slow to medium heat. Take a tablespoon amount of dough and form into a ball, flatten and on a clean floured surface roll into a round of approximately 10cm. You will have to flour the chapati as you roll to avoid sticking
4. To cook, place the chapati into the heated frying pan, once it shows up a few bubbles turn around carefully with a spatula. Spread a little oil on this side and wait again for a minute or so and turn over again. Once more spread a little oil on this side too inorder to aid the cooking process. When both sides of the chapati is cooked brown spots will appear. Take out of the pan and set aside on a plate. Repeat for the rest of the dough
Looks great!!
Thank you! 🙂
You are welcome. 🙂
Chundo and theplas come to mind x
So true x
New to your space. The theplas are mouthwatering. Love the colour
Thank you! Welcome! The spinach really makes them a vibrant green colour 🙂
I love Indian food, and I love this recipe of yours too. I am going to try this, today or tomorrow. it looks very interesting. Thanks for sharing. I have bookmarked. Best wishes!
Aww thank you! Let me know how they turn out 🙂
I had some spinach left a few weeks ago, and because I didn’t have enough to make a full meal, I just made masala palak paranthas! Those look great!
Thank you! Ummm masala palak now I’m craving that! 🙂
I enjoy learning about the flatbreads of different cuisines., Dimple. This one, with your addition of spinach, is different from any I’ve seen or tasted. It looks wonderful.
Thank you so much John! Hope you enjoy them as much as we do 🙂
Looks delicious!
Thank you! 🙂
These are wonderful. Seems pretty easy too. Love how the recipe includes spinach.
Thank you! Yes very simple to do! 🙂
so pretty! Appreciate you stopping by food for fun’s campy food post. Love having you over 🙂
Thank you!
Looks delicious!! I want to make these!
Thank you! Let me know how they turn out 🙂
Love the bright green colour, these look yum! 🙂
Thank you!
This looks so healthy and yummy!
R
Thank you! Yes the spinach makes them healthy which is always a good thing. That way you can have more lol 🙂
Oh, yum! This looks delicious :).
Thank you 🙂
These look so delicious and I love that they’re vegan!! Celeste 🙂
Thank you! 🙂
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Yum!