Name: Veg Thepla
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 theplas
Cuisine: Gujarati
Ingredients: 2 cups whole wheat flour; 1 cup finely chopped spinach; 1/2 cup grated carrot; 1/4 cup fresh coriander leaves, chopped; 2-3 green chilies, finely chopped; 1 teaspoon cumin seeds; 1/2 teaspoon turmeric powder; 1/2 teaspoon red chili powder; 1/2 teaspoon garam masala; Salt to taste; 2 tablespoons oil; Water as needed

Instructions

In a large mixing bowl, combine the whole wheat flour, chopped spinach, grated carrot, chopped coriander leaves, green chilies, cumin seeds, turmeric powder, red chili powder, garam masala, and salt. Mix well to ensure the vegetables and spices are evenly distributed.
Drizzle in the oil and incorporate it into the flour mixture using your fingertips. This step helps in creating a crumbly texture that contributes to the flakiness of the theplas.
Slowly add water little by little and knead the mixture into a smooth and pliable dough. The dough should be soft but not sticky. Cover the dough and let it rest for about 15-20 minutes.
Divide the rested dough into equal-sized balls and roll them out into thin circles on a floured surface. Aim for a thickness similar to that of a tortilla.
Heat a skillet or griddle over medium-high heat. Once hot, carefully transfer a rolled thepla onto it. Cook the thepla on one side until you see bubbles forming, then flip it over.
Drizzle a little oil around the edges of the thepla and cook until both sides are golden brown and cooked through. Press down gently with a spatula to ensure even cooking.
Repeat the process with the remaining dough balls, adding more oil to the skillet as needed. Stack the cooked theplas on a plate, covering them with a clean kitchen towel to keep them warm and soft.
Serve the delicious Veg Theplas hot with a dollop of yogurt, pickle, or a side of chutney.

Ingredients

Instructions

Nutrition Facts

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