By Akshara
May 15, 2026
Thepla is the ultimate travel-friendly flatbread but adding sprouted moong and fresh spinach elevates it into a nutritional powerhouse. The iron from the spinach pairs beautifully with the plant-based protein of the moong, creating a breakfast that keeps your energy levels stable for hours. The secret to a perfectly soft thepla that does not turn into a cracker is the addition of yogurt in the dough, which breaks down the gluten and locks in moisture.
1 cup whole wheat flour 1/2 cup sprouted yellow or green moong, boiled and mashed into a paste 1 cup finely chopped fresh spinach 2 tbsp curd 1 tsp ginger-green chili paste 1/2 tsp turmeric, carom seeds, and salt 1 tbsp oil for the dough plus extra for roasting
Combine the whole wheat flour, mashed moong paste, chopped spinach, ginger-chili paste, and all dry spices in a large mixing bowl.
Add the curd and a tablespoon of oil then knead into a soft, smooth dough without adding extra water unless absolutely necessary.
Divide the dough into small balls and roll them out into thin, even discs using a rolling pin on a lightly floured surface.
Roast the thepla on a hot griddle over medium-high heat, flipping once bubbles appear, and apply a few drops of oil on both sides until golden-brown spots form.