Ingredients
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1.5 cups Whole wheat flour (atta)
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1/2 - 3/4 cup Boiled whole moong
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3 Finely chopped green chilies
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Small piece of finely chopped ginger
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3-4 Finely chopped garlic cloves
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1/2 tsp Ajwain (carom seeds)
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1 tsp Jeera (cumin seeds)
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1.5 tbsp White sesame seeds
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1/2 tsp Turmeric powder
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1/2 tsp Hing (asafoetida)
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2 tsp Dhania (coriander) powder
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Salt to taste
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1 cup Finely chopped palak (spinach) or 1/4 cup fresh methi or coriander leaves
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2 tbsp Oil for moyan (kneading)
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Oil, ghee, or butter for cooking
About
Imagine this: a soft, savory thepla packed with the goodness of whole moong, vibrant palak, and a punch of spices. It’s not just delicious—it’s a protein powerhouse that’ll keep you full and energized. Whether it’s for a quick breakfast with a cup of chai, a satisfying lunch, or a light dinner, this recipe has you covered. It’s also the perfect tiffin superstar—so easy to pack and enjoy on the go.
Don’t wait! The recipe is right here. 👇
Steps
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1
Done
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In a mixing bowl, combine the atta, boiled moong, chopped green chilies, ginger, garlic, and all the dry spices (ajwain, jeera, sesame seeds, turmeric, hing, dhania powder, and salt). |
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2
Done
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Add the chopped palak (or other greens) and 2 tbsp of oil. Mix everything well. |
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3
Done
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Add water as needed and knead into a soft dough. |
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4
Done
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Immediately divide the dough into portions. Using dry atta, roll each portion into a thepla about the thickness of a regular paratha—not too thin. |
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5
Done
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Cook the theplas on a hot tawa with oil, ghee, or butter until they're golden brown on both sides.Serve hot with your favorite chutney, dahi, or pickle. Enjoy! |
