Palak Dhebhra / Spinach Flatbread
Palak Dhebhra / Spinach Flatbread

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, palak dhebhra / spinach flatbread. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Palak Dhebhra / Spinach Flatbread is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Palak Dhebhra / Spinach Flatbread is something that I’ve loved my entire life. They are fine and they look fantastic.

Palak Dhebhra / Spinach Flatbread Palak Dhebra /Spinach flatbread is a very healthy and nutritious dish made by kneading wheat flour with fresh spinach, ginger garlic paste and sesame seeds. The dough is divided into ball and rolled in a circle. Palak Dhebhra / Spinach Flatbread #cookingwithgreenveggies.

To begin with this recipe, we must prepare a few components. You can cook palak dhebhra / spinach flatbread using 15 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Palak Dhebhra / Spinach Flatbread:
  1. Take 250 g spinach washed and finely chopped
  2. Get 1 tbsp pickle masala
  3. Take 1/4 tsp asafoetida hing
  4. Take 1/4 tsp turmeric powder haldi
  5. Prepare 1/2 tbsp ginger garlic paste
  6. Get 1 tbsp sugar
  7. Take 2 tbsp oil
  8. Prepare 1 tbsp sesame seeds
  9. Prepare 2 tbsp chickpea flour besan
  10. Make ready 2 cup wheat flour
  11. Get 1 tbsp yogurt curd
  12. Get 1 tsp oil to smoothen the dough after kneading
  13. Get salt as per taste
  14. Take 14 tsp oil for roasting the dhebra
  15. Take As needed extra wheat flour for rolling dhebra

Add one tablespoon of oil to coat the dough and knead again. Thepla is a most popular Indian flatbread from Gujarati cuisine. Thepla is cooked almost daily in many Gujarati homes. Today, I am going to share my mum's style spinach Thepla that is delicious, healthy and easy to make.

Instructions to make Palak Dhebhra / Spinach Flatbread:
  1. In a broad flat vessel take the washed and finely chopped palak/spinach. Add pickle masala, asafoetida (hing), turmeric powder (haldi), ginger garlic paste, sugar, oil, sesame seeds.
  2. Mix well with hands. (This step is important. While mixing the mixture with hands, the water is released from the spinach. It makes it soft. After all the water is released, add flour. Flour should only be added till it is absorbed by water. This way the propoortion of spinach will be more and the dhebra would look green and softer).
  3. Add the chickpea flour (besan). Add wheat flour and salt. Mix well. The water is absorbed by flour.
  4. If you feel the mixture dry then add little curd to it. Mix well and knead into a semi tight dough. Apply oil to smoothen dough. Smoothen the dough and cover and keep aside for 5 minutes.
  5. Make 14 -15 balls from the dough. Flatten and dust the ball with flour. Roll it into a 10 cm circle with 2 mm thickness.
  6. Heat the flat pan. Put the rolled dhebra on it. The bubbles will start appearing. The heat should be medium. Flip the dhebra. Increase the heat to high. Apply and spread oil on the dhebra. Flip it on another side.
  7. Press and roast the dhebra and cook till golden spots appear on both the sides. The dhebra is cooked. Similarly, make and cook the other dhebra. Serve the dhebra hot.
  8. Palak dhebra can be served with any vegetable with curry, potato sukhi bhaji, raita, plain curd, mango choondo or pickle or chutney, soup. It is enjoyed also with a cup of tea for morning breakfast. You can also pack dhebra with choondo or pickle while travelling.

My mother used to make this thepla at home either with methi or Palak to feed us green somehow. Aloo Palak Paratha Recipe - Potato stuffed Spinach Flatbread [RECIPE] Learn to make Aloo Palak Paratha Recipe - Potato stuffed Spinach Flatbread with step-by-step photo instructions. Aloo Palak Paratha is prepared with chopped onions, green chilies, garam masala powder, red chili powder, dried mango powder, fennel seeds, and salt. The dough is divided into ball and rolled in a circle. This is then roasted with oil in a flat pan till.

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