Spinach Thepla – Healthy & Hearty breakfast

Thepla is a Gujarati spiced flatbread typically made with fenugreek leaves. And like every Indian mom, I like to stuff variety of veggies and grains in this healthy recipe. So here one with healthy spinach 🙂

You can easily make a big batch and then keep these in refrigerator for up-to 10 days. So if you are looking for a healthy pre-made option for breakfast that is homemade, has healthy greens, not loaded with sugar, these theplas are a perfect choice. You can re-heat these on tawa for a 1-2 minutes or microwave these for 10-15 seconds and they taste just as fresh as on first day. Have it with a spoonful of ghee / butter and enjoy this hot wholesome breakfast with some achaar and yogurt 😋 or a cup of chai ☕️

This recipe is very similar to Methi Thepla recipe with an exception of adding water for making the dough to make them softer in texture. The amount of water needed depends on the amount of spinach, the water contained in yogurt and also the type of flour you use. But the idea is to use minimal amount of water to make sure these last longer.

Let’s get started with the recipe. I like to add lot of spinach and also variety of spices / seeds such as loads of sesame seeds, some fenugreek seeds and ajwain seeds – these seeds are optional but I would highly recommend these – because this is an easy way to get these to your kids plate 🙂

Ingredients –

• 1 1/2 cup of fresh spinach leaves finely chopped
• 2 cups of whole wheat flour
• 3/4 cup Yogurt
• 2 tbsp sesame seeds 
• 1 tbsp jaggery
• 1/2 tsp turmeric / haldi
• 1 tsp ajwain seeds
• 1 tsp red chili powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• salt to taste
• 1 tbsp ginger- garlic paste (grated ginger and garlic)
• 2-4 tbsp oil
• Water, as needed
• More oils / ghee, for roasting

Method: 

1. Add everything in big bowl and mix everything to make firm dough. 
2. Add another spoonful of oil and knead well to make soft dough.
3. Heat up a non-stick tawa on the stove on medium-high heat. 
4. Now like any other paratha recipe, divide the roll in equal balls. Roll these balls using whole wheat flour as thin as possible. There are no layers in thepla.
5. For easy rolling, rub your work surface and rolling pin a little oil.
6. Roast these on medium-high flame by applying oil on both sides. 
7. Store these in casserole. These stay well in refrigerator upto 10 days.
8. Enjoy with yogurt and pickle or a cup of chai!

Did you make the recipe?
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Here are some other thepla recipes –

Methi Thepla Recipe

Doodhi Bajra na Thepla / Gujarati Lauki Thepla