Kale Thepla Recipe are Indian flat bread made with yogurt, spices and herbs. Thepla origins from Gujarat region and mainly made from Methi (fenugreek) leaves. I have made from Kale leaves which gives a major twist to my thepla recipe.
I had got two bunches of kale leaves from Dorabjees Pune. We always make pakora of kale but this time I thought of making theplas. Wasn’t sure of the outcome but came out quite well and now regularly make them. Kale leaves are also known as karam saag in India. You get kale leaves easily abroad in India you would get them in big stores supplying foreign veggies or you could also buy them online. I get them easily in Pune at Dorabjees- Camp.
The taste of kale leaves are bitter but not pungent like mustard leaves. They have to be cooked properly before eating just like spinach leaves. Also the stem has to be removed else it would give a chewy taste and indigestion problems. The most popular recipe of kale leaves are the kale chips which are baked in oven and tossed with seasoning. Other important factor is don’t over cook kale as it would loose it’s nutrient’s and value.
Health benefits of Kale leaves – They are rich in iron, high in vitamin K and lowers cholesterol. It’s filled with antioxidants fights cancer has omega -3 fatty acid. So it’s good for you do include in your diet. Kale leaves eaten raw could lead to digestion problems so cook or steam properly before eating them.
Coming back to theplas they are quite healthy as it’s made from whole wheat flour. Then spices, seasoning are added to make them more flavorful. Further it’s fried or smeared in ghee (clarified butter) which makes them so unique and special. They could be given as a power-packed snack or breakfast or even for lunch boxes.
Generally I make the dough for thepla early morning or prior night. Keep in the fridge and then make the as it’s more convenient for me. As the thought of getting up and kneading the dough kills me or makes me lazy 😉 so I do half of my work a day prior always.
Let’s make Kale Thepla recipe step-wise:
1. Firstly rinse kale leaves under running tap water. Wipe them with a cloth to remove moisture.
2. Take a sharp knife and remove the stem completely. You could tear the stem with your hand too.
3. Once you remove all the stems discard the stems.
4. Just pile up few kale leaves and chop them finely.
5. Heat a pan with oil add caraway seed.
6. Once they give the crackling noise add chopped onion. Saute until they change color.
7. Add ginger-chili paste. Saute until the raw smell from the ginger disappears.
8. Put the chopped kale leaves.
9. Add salt and cook on low heat.
10. Cover the the kale leaves with a lid consisting water. Cook until they soften and changes texture. Keep stirring in between.
11. Allow them to cool meanwhile let’s start making our dough. Combine wheat flour, gram flour and salt. Mix them nicely.
12. Add in all the spice powder.
13. Make a small well in the center and add the yogurt-water mixture.
14. Finally add the cooked kale leaves.
15. Start kneading to a soft and smooth dough. Apply ghee towards the last stage.
16. Place a damp cloth over the dough and allow to rest for 10-12 mins. Make small lemon sized balls.
17. Dust some flour and roll them thin with a roller into oval or round shape.
18. Heat the pan or tawa. Place the flat bread or theplas over the tawa.
19. Flip over other side post 60 secs.
20. You would start seeing some golden or brown dotted specs over them.
21. Apply some ghee over them. Repeat the same with the rest of dough. If you are left with excess dough just cover and place in the fridge for next time.
22. Serve your kale thepla with pickle, raita or veggies.
Check more flat bread recipes on blog like methi thepla, oats jowar roti, multigrain roti, sprout paratha, cabbage paratha, chocolate paratha, chicken keema paratha, aloo paratha , amaranth leaves roti, phool makhana roti
Kale Thepla recipe and printable version below:
- [b]For cooking kale leaves[/b]:
- 2 bunches of kale leaves
- 1 tbsp oil
- 1 tsp caraway seed (shahi jeera)
- 1 medium sized onion or 2 small whites of spring onion
- 1 tbsp ginger paste
- 1 tbsp chili paste
- salt as required
- [b]For theplas[/b]:
- 2 cups whole wheat flour ( I used organic)
- 1/2 cup gram flour (besan)
- 1 tbsp ghee + more ghee for frying theplas
- 2 tsp red chili powder
- 1 tbsp garam masala powder
- 1 tsp turmeric
- 1 cup yogurt mixed with 1/2 cup water
- water only if required
- salt as required
- Firstly rinse kale leaves under running tap water. Wipe them with a cloth to remove moisture.
- Take a sharp knife and remove the stem completely. You could tear the stem with your hand too.
- Once you remove all the stems discard the stems.
- Just pile up few kale leaves and chop them finely.
- Heat a pan with oil add caraway seed.
- Once they give the crackling noise add chopped onion. Saute until they change color.
- Add ginger-chili paste. Saute until the raw smell from the ginger disappears.
- Put the chopped kale leaves.
- Add salt and cook on low heat.
- Cover the the kale leaves with a lid consisting water. Cook until they soften and changes texture. Keep stirring in between.
- Allow them to cool meanwhile let’s start making our dough. Combine wheat flour, gram flour and salt. Mix them nicely.
- Add in all the spice powder.
- Make a small well in the center and add the yogurt-water mixture.
- Finally add the cooked kale leaves.
- Start kneading to a soft and smooth dough. Apply ghee towards the last stage.
- Place a damp cloth over the dough and allow to rest for 10-12 mins.
- Make small lemon sized balls.
- Dust some flour and roll them thin with a roller into oval or round shape.
- Heat the pan or tawa. Place the flat bread or theplas over the tawa.
- Flip over other side post 50 secs.
- You would start seeing some golden or brown dotted specs over them.
- Apply some ghee over them. Repeat the same with the rest of dough. If you are left with excess dough just cover and place in the fridge for next time.
- Serve your kale thepla with pickle, raita or veggies.
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