Palak Thepla

When I was in Bangalore, one of my room mate is basically a Gujurati. She makes all spicy food, and it is tasty. This is one of the food which I like so much because of the green and gorgeous leaves  goes in. This is the way she prepares palak thepla 🙂

You need,

• Wheat flour – 4 cups
• Fresh Indian Spinach / Palak – 2 cup chopped very finely
• Curd – 1/2 cup
• Salt – to taste
• Garlic – 2 tablespoon finely chopped
• Chili powder – 2 tbsp
• Hing – 1/8 tablespoon 
• Carom seeds – 2 tablespoon 
• Turmeric – 1/2 teaspoon
• Refined Oil – 4 tbsp + extra for roasting

You have to

• Mix all the ingredients listed into a dough. (Dab with little oil if it is sticky)

• Make equal small balls out of the dough and roll out as rotis.
• Place on a hot griddle, roast and drizzle oil, to shallow fry the Theplas on medium-low heat.
• Serve this pickle or curd or aam ki launji

This can stay soft and nice for 24 hours without refrigerating. I generally make this over night and take it in my lunch box. I take it in a steel box or wrapped with aluminium foil when I travel.