Recipes | Spinach & Radish Thepla - Wholewheat Indian Flat Breads (2024)

There are things I love to do for my children even though it least interests me, going to movie is one such. I could never connect myself with the world of cinema except for listening to good songs. When hubby’s choice ruled there were more of detective English movies which later changed to animation and comic movies once the children started to influence us. But all I remember & cherish about my movie watching stint is the time we all spend together and of course the huge bucket of pop corns!

Recently my son persuaded me to watch this Hindi movie ‘Burfi’ by downloading & playing the songs over and again. Not bad, songs are melodious and for a change I forgot to eatpop cornsand kept myself awake till the end of the movie 🙂

I made these Theplas for the day and packed it in individual aluminum foils just in case they feel hungry, as thetheaterwas far and travel time was quite long.

Thepla or thin spicy Indian flat breads are a popular snack and travel food mainly from the western part of India. These breads are cooked in a way so as to keep them fresh for a few days. The thin texture acquired by pressing the breads with a cloth or a special small wooden plank make sure that there is less moisture and the bread does not get stale fast.

1. Radish Theplas or Savory Indian Flat Breads

Ingredients;

(make around 12 Theplas)

• 2 cups of whole-wheat flour
• 2 small radishes
• 2 tbsp fenugreek leaves (optional)
• 2 tbsp. fresh yogurt
• 2 small green chilies
• 1/2 tsp. turmeric powder
• 1/2 tsp. cumin seed powder
• Salt to taste
• Oil for shallow frying

Method; Wash and grate the radishes. Chop fenugreek leaves, replace it with coriander leaves if you can’t find the same. Chop the greenchiliesfinely.

Take a large bowl and add whole-wheat flour, turmeric powder, salt, cumin seed powder, chopped green chilies and mix well.

Add grated radish, chopped fenugreek leaves, yogurt and knead to make hard dough. Leave the dough for sometime for the radish to release water.

Do not add water even if the dough feel a little dry, as the grated radish release water and makes it soggy. Keep the dough a little harder than the normal chapatti dough.

Pinch small balls from the dough, dust it with wheat flour and roll it into thin circles using rolling pin and board.

Heat a flat girdle and place the flat bread over it. Cook for a minute and turn to the other side. Pour a tsp. of oil and again turn to the other side. Repeat the same for the other side also and cook the flat bread till it gets golden brown spots on both the sides. Use the back of a ladle or a wooden knob (as shown in picture) to press the Theplas while they are cooking to make them crisp and reduce moisture.

Serve the Radish Theplas or whole-wheat Radish flat breads with fresh curd raita or green chutney.

2. Spinach Theplas or Savory Indian Flat Breads

Spinach Theplas is my family favorite. During most of our travel trips these flat breads are packed with a fewsachetof tomato sauce and a small box of green chutney.

Ingredients;

(make around 12 Theplas)

• 1 1/2 cups whole-wheat flour
• 1/2 cup chickpea flour
• 1 cup chopped spinach
• 2 tbsp. yogurt
• 1 tsp. red chilly powder
• 1 tsp dry mango powder (optional)
• 1/2 tsp. turmeric powder
• 1/2 tsp. cumin seed powder
• Salt as required
• Oil for shallow frying

Method; Wash and chop spinach finely. Take a large bowl and add both the flours, red chilly powder, turmeric powder, cumin seeds powder, dry mango powder (amchoor), salt and mix well.

Add chopped spinach, yogurt and knead into a hard dough.

Leave the hard dough untouched for 15 minutes, spinach will release water and make the dough soft. Knead again to make a soft dough with the water released from spinach.

Pinch small balls from the dough, dust it with wheat flour and roll it into thin circles using rolling pin and board.

Heat a flat girdle and place the flat bread over it. Cook for a minute and turn to the other side. Pour a tsp. of oil and again turn to the other side. Repeat the same for the other side also and cook the flat bread till it gets golden brown spots on both the sides.Use the back of a ladle or a wooden knob (as shown in picture) to press the Theplas while they are cooking to make them crisp and reduce moisture.

Serve the Spinach Theplas or whole-wheat Spinach Flat breads with fresh curd raita, garlic pickle or green chutney.

Notes;

1. Do not add too much liquid to the dough, keep it slightly hard to get Thepla which stays good for a few days.
2. Use a wooden block if you can to press the Theplas while cooking to reduce the water content and make them crisp.
3. You can avoid veggies (radish/spinach) and make plain Theplas if you wish, the shelf life of plain Theplas is longer than the first.
4. These wholewheat Indian flat breads stays good for upto 3-4 days when packed properly in an aluminium foil.
5. Theplas make a healthy and handy lunch box option for children, spread each Thepla with tomato sauce and pack in lunchbox.
6. Sometimes a tbsp. of sesame seeds are added for extra crunch and flavors while kneading the dough for Theplas.

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