Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
12
- 350grams plain flour, save some for rolling
- 450grams spinach, finely chopped
- 1teaspoons cumin
- 1teaspoons ginger, fresh, grated
- 1/4 bunch coriander, fresh, chopped
- 1/4teaspoons turmeric powder
- 4tablespoons canola oil
- 200grams natural yoghurt (to serve)
- 4tablespoons mint and coriander chutney (to serve)
Description
Thepla is a fried Indian flatbread. Ours is stuffed with spinach and served with yoghurt and chutneys.
Method
Step 1 of 3
Place the spinach in a colander over the sink and pour over boiling water to wilt it. Pat dry with kitchen paper. Whisk the flour, cumin, turmeric, ginger and coriander together in a large bowl. Tip in the wilted spinach. Pour in 1.5 tablespoons of oil and mix well. Add 4 tablespoons of water and mix to form a soft dough. Break into 12 balls with your hands.
Step 2 of 3
On a floured work surface, roll each dough ball into a thin, round wrap. Heat a large griddle pan until very hot and cook 1-2 breads at a time for 2 minutes, flip and cook for 2 more minutes. Drizzle oil around the edges, flip and cook for 1 more minute.
Step 3 of 3
Repeat with the remaining dough and oil and serve with yoghurt and chutney.
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