Cabbage Spinach Thepla

Cabbage Spinach Thepla is a twisted version of popular methi thepla which is an Indian flatbread made with wheat flour, fenugreek leaves, yogurt, and spices.

Recipe Source Link:https://www.mygingergarlickitchen.com/cabbage-spinach-thepla/

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RECIPE INGREDIENTS

» For Dough //

• 1 cup shredded cabbage
• 1/2 cup frozen/fresh spinach, finely chopped
• 2 cups whole wheat flour (atta)
• ½ cup gram flour (besan)
• 1 teaspoon ginger (adrak), crushed
• 2 small green chilies, grated or crushed
• 1 teaspoon red chili powder
• 1 teaspoon roasted cumin powder (jeera powder)
• 1/2 teaspoon turmeric powder
• Salt as per taste
• Oil 2 teaspoons
• 5 tablespoons natural yogurt
• Water for dough

» For Roasting //

• Oil/ghee

» For Serving //

• Pickle
• Yogurt

RECIPE INSTRUCTIONS

» For Cabbage Spinach Thepla //

1. Combine all the ingredients in a bowl and knead into a semi-soft dough using enough water.
2. Cover the dough with plastic wrap and keep aside for 20 minutes.
3. Divide the dough into 14 equal portions.
4. Roll out each portion into a 5-6 inches diameter circle, using a rolling pin.
5. Heat a nonstick pan. Cook each circle roll out again into a circle of 6-inch diameter with the help of some flour.
6. Heat a pan. Roast rolled circles from both sides.
7. Apply a little oil on both sides, and roast until golden brown.
8. Serve Cabbage Spinach Thepla hot with yogurt and pickle.

RECIPE NOTES

1. No notes for this recipe.