Palak Thepla

For the last day of our week long blogging marathon, Valli paired us with a fellow marathoner and we have to choose a dish that fits our theme from their blog. I got paired with Jayashree @ Luvgoodfood and I found this healthy & delicious Methi theplas that are just perfect as picnic food. They are filling, nutritious and easy to pack AND eat.

I didn’t have enough methi in my container garden, but I had a bunch of spinach that was waiting to be used up, so I made palak/ spinach theplas instead. I changed the recipe a little bit because I was short of time and increased the ingredients. These were an instant hit at home and most of them were eaten before I took my pictures. I had one and half theplas left that I had to use for the pictures.

Palak Thepla
For the last day of our week long blogging marathon, Valli paired us with a fellow marathoner and we have to choose a dish that fits our theme from their blog. I got paired with Jayashree @ Luvgoodfood and I found this healthy & delicious Methi theplas that are just perfect as picnic food. They are ...

Palak Thepla

Summary

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  • Coursebreads
  • Cuisinegujarati

Ingredients

Wheat flour
2 cups
Besan (Chickpea flour) – (I used kala chana besan)
¾ cup
Spinach – finely chopped
3 cups
Yogurt
1 cup
Red chili powder
1 tsp
Cumin powder
1tsp
Salt
to taste

Steps

  1. Mix all the ingredients in a large bowl. Add warm water if needed to make a smooth and pliable dough. Cover with damp kitchen towel and let it rest for at least 30 – 45 minutes.
  2. Divide the dough into lemon size balls and roll them into slightly thick rotis.
  3. Cook on preheated griddle until brown spots are formed on both sides. Smear some oil or ghee if desired. Serve hot with yogurt or pickle of choice.
Palak Thepla

Big thanks to Jay for a delicious recipe. Thanks to Valli for organizing the Marathon and looking forward to the next edition.

Lets check out what my fellow marathoners have been cooking up for the last day of BM#6.

Palak Thepla
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