Breakfast Gujarati

Palak Thepla

5/5 - (136 votes)

Palak thepla is a healthy preparation of the Gujarati Indian cuisine. Palak (Spinach) is a rich source of iron, several vital antioxidants and anti-cancer composition which provide power packed healthy dimension to the theplas. It’s made with Palak, Whole Wheat flour and spices for flavoring. It can also be made as poori’s. You can also prepare this dough and store in fridge and use it whenever you are running out of time.

Preparation Time: 10mins  ∏  Cooking Time: 15mins  ∏  Servings:5-6 parathas

Level:  Beginners (Easy)       ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm


  • 1 cup washed fresh palak leaves
  • 1-1/4 cup wheat flour
  • 1-2 green chilly finely chopped
  • 1/2 inch ginger (grated)
  • 3-4 garlic clove (grated)
  • 1/2 teaspoon red chilly powder
  • 1/4 teaspoon Carom (Ajwain) seed
  • 1/4 teaspoon turmeric powder
  • Wheat flour for dusting
  • Ghee for cooking the parathas
  • 1 teaspoon oil for dough
  • Salt as per taste

Palak Thepla1

How to make Palak Paratha (Thepla):

Step1: Firstly we need to Blanch the palak leaves. For that take a large pan and add 2-1/2 cup of water and let it boil on medium-high flame. Once water is boiling add fresh palak leaves and let it boil for 2-3 minutes on rolling water. After 3 minutes remove palak leaves from the hot water and immediately place it on a different pan having Ice cold water. Let it sit in ice cold water only for 1 minutes then strain the water and ice.

In a blender/grinder add the blanched palak leaves and make a smooth paste without using water. If require you can use 2-3 teaspoon water to make a smooth paste.

Step2: In a wide bowl, add palak puree along with wheat flour, salt, 1 teaspoon oil and other masala mentioned above. Mix everything thoroughly so that all the species are mixed well with the flour.

Prepare a soft, smooth dough, grease your hands with a tsp of oil and knead the dough well. (Note: Adjust the consistency by adding 1-2 teaspoon water if its too dry or 1-2 teaspoon wheat flour if its too wet.) Cover and keep it aside for 10 minutes.Prepare the dough just as you prepare for chapati.

Step3: Divide the dough into equal parts and make balls out of it. Dust a little flour and roll out the dough into a circle similar to chapati.

Step3: Heat a non-stick tava (griddle) and cook the paratha until golden brown spots appear then flip it over to the other side. Spread a little ghee/butter on the other side also and cook both sides well until golden brown. Remove from tava after both the sides are cooked well.

Palak Paratha (Thepla) is ready to be served. Enjoy hot/warm paratha with pickle, coriander chutney or curd.

Palak Thepla





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