Spinach Thepla and Vaghareli Dahi

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Thepla, unleavened Gujarati spiced flatbreads, is one of my favorite go-to Gujarati comfort foods. Typically made with fenugreek leaves, I’ll often sub with spinach when it’s hard to find or not in season, just like my mom does. Another trick I borrow from her is to roll out the dough in oil instead of flour, which gives you soft, supple thepla. Keep in mind that the amount of water needed to bring the dough together depends on the brand of flour you are using (I used Bob’s Red Mill), so add sparingly. In the end you want a stiff dough that has just enough moisture for it to come together into a ball. You can freeze the theplas for future use by parcooking them. Cook the thepla for 45 seconds on each side, then place on a wire rack to cool. Stack and wrap them in plastic wrap or foil and place in a plastic bag and freeze. When you’re ready to make them, just heat up your pan and cook per directions. I like to serve my thepla with vaghareli dahi, or tempered yogurt. The vaghar (also known as chhonk or tadka) is simple and adds an immense amount of flavor to the yogurt. You can also enjoy thepla with chai, athanu/achaar, or on their own.


4 Servings

Vaghareli Dahi


cups plain yogurt

Kosher salt

tsp. vegetable oil


tsp. cumin seeds


garlic cloves, finely chopped

Pinch of asafetida

Pinch of red chili powder

Spinach Thepla


cups (375 g) whole wheat flour


Tbsp. vegetable oil, plus more


Tbsp. sesame seeds


tsp. Diamond Crystal or ½ tsp. Morton kosher salt


tsp. ajwain (carom) seeds


tsp. cumin seeds


tsp. ground turmeric

Pinch of asafetida (optional)


small Indian green chile or serrano chile, finely chopped into a paste (optional)


garlic cloves, finely grated


tsp. finely grated ginger


cups spinach leaves, finely chopped

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