My husband had a cold so of course my mom had 15 Indian herbal remedies to make for him to ensure a speedy recovery (my personal favorite is ginger, lemon, and honey tea). One of these suggestions was buying as many leafy greens as possible and throwing them in a blender with tons of ginger and garlic so I thought I’d try it out. ‘Thepla’ is pronounced just as it sounds and can be eaten alone, with some plain yogurt, or used as a bread.
Spinach and Kale Thepla (Gujarati-Style Flatbread)
- 2 Tbsp vegetable/olive oil
- 1 0.5 oz package of baby spinach/baby kale
- 2 Tbsp fresh ginger, peeled
- 4 cloves garlic, peeled
- 1 serrano pepper, chopped (seeded for less heat)
- 1.5 tsp salt
- 1 tsp turmeric
- 1 tsp red chili powder
- 1/2 tsp ajmo/ajwain/carom seeds
- 1 tsp cumin seeds
- 1 Tbsp sugar
- 1/4 c plain greek yogurt
- 1 Tbsp oil
- 1 c multigrain chapati flour
- 1/2 c millet flour
- oil for cooking
Put the spinach, kale, ginger, garlic, and 2 Tbsp of oil into a food processor and process until greens are sufficiently chopped.
- Mix chopped greens, salt, turmeric, chili powder, ajwain seeds, cumin, sugar, greek yogurt, flour, and 1 Tbsp oil together to form one ball. Let sit for 5 minutes.
- Form the dough into 8 balls (should be slightly larger than a ping pong ball). Place one ball on some wax paper and use a rolling pin to gently form a round thin disc.
- Heat a tawa or pan with a little bit of oil to prevent sticking. Gently peel a thepla off of the wax paper and place on the hot pan. After a minute or so the thepla will start to bubble, wait a little bit until the color changes as it starts to cook through and flip once. Cook both sides until slightly crisped golden brown patches appear on both sides and it is cooked through.
- Continue to cook each of the theplas adding oil to the pan as needed – recipe yields 8 total.