Theplas – Multigrain Gujarati Flatbreads with Spinach
Theplas are a much loved well seasoned flatbread from the Western State of Gujarat. Traditionally made with Fenugreek leaves, I make mine with a combination of spinach and dried fenugreek leaves. These well-seasoned flatbreads, use chickpea flour, millet and wholewheat flour. Vibrant spices such as turmeric, cumin and ginger are part of the deal. The result is a flavorful and nutritious flatbread. A much-loved breakfast treat. They are also a great flatbread to pack for a journey.
If you like the idea of a multi-grain flatbread you might want to check out my Missy Roti Recipe. And for a flatbread offering ultimate comfort there is always my Alu Paratha recipe.
The Story of Thepla
Some people relax by baking bread, for me it is the therapeutic act of kneading and rolling Indian flatbreads. I have recovered from some of the trauma of the last couple of weeks. Sometimes the sense of feeling just little violated remains. A little sadness to see my life out there just not available for me to access. I really wish something can be done about people who are nothing better than cyber bullies.
About Theplas
Theplas are a multigrain flatbread, the most common combination being that of millet and wholewheat flour and spices. Sometimes yogurt is used in the dough to add nutrition and keep it soft. The greens used are methi or fenugreek leaves and or spinach.
Now for these theplas I used a hack that is quite common for me. I use a combination of dried fenugreek leaves -kasuri methi and lots of baby spinach leaves. The result is a flavor that is close to the original.
About baby spinach, those organic giant bags are one of my pantry staples. Seriously, nutritious, easy to use and so very versatile. And the best part is that I feel virtuous while saving time. The next few weeks promise to be busy. So, meal planning hacks are in. Especially since thanks to the girl child visiting, I am doing more than the obligatory amounts of cooking.
And just like that the first weekend of summer is here. What better way to enjoy it that with these flatbreads.
Interesting ways to enjoy your Theplas
A thepla at core is a breakfast or travel flatbread. This essentially means that they are meant to be enjoyed by themselves maybe with some natural yogurt and pickles. A good vegetarian dish to make these an accompaniment to a main meal are the potatoes with fenugreek leaves or alu methi.
A well seasoned wholesome flatbread that meshes the goodness of greens, ancient grains and spices.
Ingredients
- 1 and 1/2 cups of wholewheat flour, plus extra for rolling
- 1/2 cup millet flour (bajra)
- 1/2 cup chickpea flour (besan)
- 1 teaspoon whole cumin seeds
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon turmeric
- 1/2 teaspoon red cayenne pepper
- 1 teaspoon salt or to taste
- 2 tablespoons oil plus more for crisping
- 1/3 cup dried fenugreek leaves (kasuri methi)
- 1 cup chopped spinach
- 3/4 cup water
Instructions
- In a large mixing bowl stir in the wholewheat flour, millet flour, and chickpea flour and mix well.
- Add in the whole cumin seeds, garlic, ginger, turmeric and the red cayenne pepper.
- Stir in the salt and the 2 tablespoons of the oil and work it in. Much like any pastry dough.
- Add in the dried fenugreek leaves and the chopped spinach and mix in the spinach.
- Gradually add in the water, mixing in to form a firm pliable dough. This dough will be a little stickier than a dough made with just wheat flour. Allow the dough to rest for 30 minutes. Give it another good knead.
- Break the dough into small lemon sized balls.
- Sprinkle a working surface with flour.
- Roll out the balls into 6 to 7 inch circles.
- Heat a flat pan or skillet.
- Place the flatbread on the pan and cook for about 45 seconds on each side. The flatbread will lighten and when you turn it, it will begin to turn gently puffy and get pale golden spots.
- Add a little oil to all the flatbread to crisp up, giving it about 30 seconds on each side.
- Finish all the flatbreads in this manner and enjoy warm with a side of yogurt.