Palak Methi Tepla Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine whole wheat flour, spinach puree, fenugreek leaves, ginger-green chili paste, turmeric powder, cumin powder, salt, and oil. Mix well to form a soft dough.
• STEP 2.Divide the dough into small balls and roll them into flat discs using a rolling pin.
• STEP 3.Heat a tawa or griddle and cook the teplas on both sides until golden brown spots appear.
• STEP 4.Brush the teplas with ghee or oil and serve hot with yogurt, pickle, or any curry of your choice.

Cooking Tips

• Make sure to squeeze out any excess water from the spinach and fenugreek leaves before using them in the dough.
• You can add some chopped onions or grated paneer to the dough for added flavor and texture.
• For a spicier version, you can add more green chilies or red chili powder to the dough.

Storage and Serving

• Palak Methi Tepla is best served fresh and hot.
• You can store any leftover teplas in an airtight container in the refrigerator for up to 2 days.
• Reheat the teplas on a tawa or in a microwave before serving.