Vegan Baby spinach theplas

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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

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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

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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

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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

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