The Veggie Journal

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Spinach Multigrain Thepla

The Veggie Journal

Thepla - you might think there’s nothing glamourous about this staple Indian bread. But wait before you skip this. Like most breads in the 21st century, the classic recipe for theplas is getting a multigrain makeover powered by palak.

MAKES 18 pieces

INGREDIENTS

  • 1/2 cup / 40g Jau (Barley) flour

  • 1/2 cup/ 40g Oats flour

  • 1 cup / 100g Wheat flour

  • 2 tbsp thick yoghurt

  • 2 tbsp olive oil

  • 1.5 cup / 50g spinach leaves (no stalk)

  • 1 tsp white sesame seeds

  • 1 tsp crushed green chili

  • 1/2 tsp salt

  • 1/4 tsp turmeric powder

  • 50 ml water for dough

  • Your choice of oil to roast theplas

Method

  1. Mix wheat flour, oats flour and jau flour together.

  2. Wash and chop spinach leaves finely.

  3. Add chopped spinach leaves, salt, turmeric, crushed green chili, sesame seeds, yoghurt and 2 tbsp olive oil into the flour mixture.

  4. Knead a medium consistency dough with the help of water. The quantity of water will depend on the quality of your flour variety.

  5. Take 1 tsp olive oil and smear the dough well and divide into 18 pieces.

  6. Take 1 ball and roll it with with a rolling pin into a perfect thin round circle.

  7. Cook it by putting it on a hot griddle. Flip it when one side is little cooked. Smear it with oil and turn it again. Now put oil on the other side as well and flip it again until both sides are cooked. You'll notice golden spots appear when done. Use a flipper with holes in it to flip your theplas.

  8. Take them out onto a kitchen tissue paper. Stack them on top of each other and keep them all covered once all are done otherwise the theplas will dry up.

  9. Serve hot or cold with pickles, yoghurt or any vegetable curry.

Helpful TIPS

  • Make the theplas immediately once the dough is made otherwise the spinach will release water and it would spoil your dough mixture consistency.

  • If you do not have jau flour, you can substitute it with chickpea flour as well or just increase the quantity of wheat and oats flour.

  • Theplas stay fresh for long so if you want to make a larger quantity for your travels for example, then do not add water - instead add more yoghurt.