Gujarati palak thepla


  • Wheat flour or gehu ka aata:400 gm
  • Palak or celery:1 cup
  • Salt or Namak:1 teaspoon
  • Cumin seeds or Jeera:1 teaspoon
  • Carom seeds or Ajwain:1/2 teaspoon
  • Green chili or Hari mirch:2
  • Red chili or Lal mirch:1/4 teaspoon
  • Turmeric powder or Haldi powder:1/4 teaspoon
  • Curd or Dahi:3 table spoon
  • Oil or Tel:1/2 Tablespoon
  1. Sieve wheat flour and add palak, ajwain, jeera, salt, green chilies, curd, red chili powder and1/2 table spoon oil in it.
  2. Mix them properly and knead soft dough with the help of water.
  3. Cover it and put aside for 20 minutes.
  4. Thepla dough is ready.
  5. Make small lemon sized rolls of this dough wrap the rolls or balls with dry flour and roll into a thin thepla 6-7 inches in diameter.
  6. Heat non-sticky pan place thepla on it.
  7. Press ladle on it and press until it get brown on both sides (you can use oil for frying but if we use theplas without oil it will be a healthy low calorie option).
  8. Thepla is ready.
  9. Now convert all balls into theplas with same procedure.
Serve with curd or pickle or chutney.

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