Cabbage Spinach Thepla is a twisted version of most popular fenugreek thepla (methi thepla). A traditional Thepla is an Indian flatbread made with whole wheat flour, gram flour, yogurt, spices, and fenugreek leaves. Basically, it is a spiced Indian flatbread.
(Please scroll down to the end of the page for the recipe)
That 8 year old girl was so fascinated by good food since her childhood. Everyone called her foodie.
It was a beautiful, bright and shiny morning, when she was sitting on a train seat and playing board game with her cousins. The occasion was the wedding of one of her Aunts. She was traveling to Surat with her parents and some other relatives.
She was quite happy, and having a real good playful time with her cousins. But swiftly, something happened. She closed her eyes and took a deep breath to smell something. She then looked all around, and seemed eager to find out something.
“What are you looking for?”, questioned one of her cousins Ankit. But she did not answer and continued looking for something hither and yon. “Come on it’s your turn, play or you will be kicked out of the game”, another cousin Arpit said in a loud voice seeing her lack of focus in the game.
“Okay, okay”, she said and threw the dice in a rush, and started looking to and fro again.
“What’s wrong with you, could you tell us”, asked Ankit.
“Did you smell that incredible aroma? What is that”?, she asked to Ankit.
“What? You mean the smell of food?”, Ankit questioned back. The girl nodded with excitement.
“That’s thepla, do you want to taste that”?, Ankit asked.
The girl said with arms cradling the stomach while staring at food, “Yes I am so hungry and I want to eat that, can you bring it for me”?
“Don’t worry, they will serve breakfast in our cabin next. You have to wait till then”, Arpit said.
“No please, I am so hungry I want it right now”, the girl said moaning at the sight of food.
“Girl, I’m so tired. I’m not moving unless I have to. I seriously don’t want to go anywhere. Just wait for few minutes. Pretty soon, someone will come along with the breakfast in our cabin soon. Till then you have to wait. You are asking for too much.” Arpit said in his lazy tone and laughed.
Those words made the little girl a bit sad and then she said “okay”, in a monotone voice. But after that she wasn’t in the mood of playing board game anymore. Her heart was stuck at that aroma of food. Thus, she could not concentrate on the game. She sat with a limp posture, and stared at the board with no intention to play more.
Ankit was watching all this. So he went to next the cabin and came back after a couple of minutes with a plate full of yellow flatbreads.
“Here you go”, he said gently handing over that plate to the unhappy girl. She instantly looked up and screamed seeing the plate in Ankit’s hands. “Yeah! You brought it for me, thank you brother, she said and jumped over to hug him tight.
Her sparkled eyes glazed at the golden yellow flatbread. And soon she took the first bite of that bread. That bread was ‘Thepla’. Anybody who’d be watching all this, could easily say that this bread was a feast for that little girl’s eyes and body.
That is how an 8 year old girl found her new love in Thepla. You must be wondering who was that little girl? That little girl was me.
My love for Thepla is still alive with me. Whenever I make Thepla, it reminds me of my first thepla bite. Ahh! The good old memories of long train journeys back home.
I have grown up, and now my very own little one is ready to attack on Theplas, as you can see in the picture below. However, in this picture she looks more keen on shredded cabbage, but soon she will attack on the theplas.
Unfortunately, I could not capture that, because I was also busy in eating my theplas. 😉 Seriously, I couldn’t resist these theplas for so long, and started eating them right there with Adoria! 🙂
Now, let me tell you some interesting facts about Thepla.
A traditional Thepla is an Indian flatbread made with whole wheat flour, gram flour, yogurt, spices, and fenugreek leaves. Basically, it is a spiced Indian flatbread.
Theplas are really delicious. Really quick to prepare and healthy too. These Theplas are a savior when it comes to travelling due to their long shelf life.
That’s why this is great dish to carry in lunch boxes, or to take along on long trips. If not travelling, simply have them for breakfast at home. They are also perfect for picnic takeaways.
The most popular thepla is fenugreek thepla (methi thepla). But this time I am sharing a newer version of thepla. Instead of fenugreek leaves I made this with cabbage and spinach. And the resulting taste was divine. I swear, these theplas are so damn good. And with the addition of cabbage and spinach, they are just AWESOME.
You know what’s the best part about these Theplas? These cabbage spinach Theplas are one of those delightful meals which can be enjoyed as breakfasts, lunches or dinners.
It would surely be one of the most perfect leftover breakfasts, but at the same time, awesome for lunch and dinner too. So these theplas are all-in-one meal in a way! Make these the night before and simply serve this for breakfast in the morning. Everyone would love this.
You will need to vary the amount of water you use depending on how much water content spinach has. You have to knead a nice and soft dough. That’s it.
Theplas have always been a comfort food for me. Oh YUM!
These can be paired with plain yogurt or raita, pickles or even curries. I always serve this with some raita, fresh salad, and pickle. You can also savor this thepla with a hot cup of Cardamom tea! This would make an excellent filler breakfast.
Combine all the ingredients in a bowl and knead into a semi-soft dough using enough water.
Cover the dough with plastic wrap and keep aside for 20 minutes.
Divide the dough into 14 equal portions. Roll out each portion into a 5-6 inches diameter circle, using a rolling pin.
Heat a nonstick pan. Cook each circle Roll out again into a circle of 6″ diameter with the help of some flour.
Heat a pan. Roast rolled circles from both sides. Apply a little oil on both sides, and roast until golden brown. Serve hot with yogurt and pickle.