Instead of making plain chapati everyday, adding little flavor to it makes your mealtime (and cooking) more interesting. This is a great way to add spinach to your baby's meal too. This recipe makes about 12-13 thepla.
- Organic baby spinach - chopped approx 2 cups
- Organic potato - 1 medium sized peeled (optional)
- Ginger - about an inch
- Garlic - 4-5 pieces
- Chapati flour (whole wheat flour - no maida added)- approx 4 cups
- Besan (Chana flour) - 1/2 cup
- Salt to taste
- Red Chili Powder - approx 2 tsp (optional if this is a baby food)
- Oil - approx 4 tbsp
- Curd - 2 tbsp (optional)
- Pressure cook chopped spinach and peeled potato.
- Once cold, strain and transfer the spinach and potato in a large flat vessel to be knead. Save the stained water aside for kneading the dough.
- Mash the boiled potato coarsely.
- Grind ginger and garlic into paste and add it to spinach - potato mixture. Add salt and chill powder. Taste the mixture and make salt and spice adjustments if required. Remember we still have to knead the dough, so this mixture must be little salty and spicy, since adding flour will tone down the taste.
- Add oil, curd, chapati flour and besan to this mixture and head the dough. Add the strained water if needed.
- Split the dough in small balls and make paratha using a rolling pin.
- Heat a tava/ skillet, and bake one side of the paratha till its slight golden. Flip and bake the other side. Brush oil on both sides and transfer it to a container.
- Serve hot thepla with chutney and curd.
- For babies: cut the thepla in bite size pieces and serve it with ghee.
- If you intend to cook this as a baby food, do watch the salt and spice before kneading the dough.
- This recipe works without potatoes too. However, adding potato gives a binding and also extra taste to the thepla.
- This recipe works without curd too. However, Adding curd while kneading the dough will result in softer thepla.