Sheetla Saatam is one of the festivals I came to know only after marriage. Those who observe this festival, eat stale food or food cooked previous day. Generally, my mom-in-law prepares theplas a day before, especially for this festival. Theplas taste good even next day and they don’t get rotten. I tasted this Palak Thepla during one such Sheetla Saatam celebrations.
1 cup wheat flour
1/2 cup bajra flour
2 cups shredded, fresh spianch/palak
1/2 tsp ajmo/owa/ajwain
1 tsp turmeric powder
1 tsp ginger-green chili paste (optional)
1 tsp mild chili powder
1 tsp coriander-cumin powder
1 tsp jaggery grated or sugar (optional)
salt to taste
water as needed
1 tsp oil
Rice flour for dredging
Oil for roasting
1. Mix flours with all the dry ingredients and spinach. Knead to a soft dough, adding water as needed.
2. Smear spoonful of oil and knead again. Set aside for 1/2 hr.
3. Heat a pan or tawa. Make 12 uniform balls.
4. Dredge each ball in rice flour and roll into a disc, one at a time.
5. Roast on a hot tawa or cast iron griddle, so brown spots appear on both the sides. Use oil as needed for roasting.
6. Place in an aluminum foil or a clean cotton napkin till ready to use.
7. Serve with chhundo/sweet & spicy grated mango pickle.
1. Sometimes, I use Ragi flour or a combination of ragi and bajra flour instead of just bajra flour.