How to Make Palak Thalipeeth, or Spinach Pancakes

Updated on February 27, 2020
ShailaSheshadri profile image

Cooking is one of my passions. I like to make nutritious and tasty foods at home.

Palak Thalipeeth, or Spinach Pancakes
Palak Thalipeeth, or Spinach Pancakes

Making pancakes and a side dish together for breakfast takes lots of time and energy. There are days when we are in a hurry, and we want to make a simple, standalone main dish that can be eaten with tomato sauce or any stored dip or yogurt. Spinach pancakes are one such awesome dish that doesn't need to go with anything else. You can eat them as-is or use tomato sauce as a side dish. Yogurt also goes very well with them.

Thalipeeth also make for perfect, low-fat lunchbox dishes for school or work. Spinach is low in fat, cholesterol-free, and a good source of protein, fiber, calcium, vitamins, and minerals. These pancakes are crunchy and delicious.

5 stars for Palak Thalipeeth or Spinach Pancake

Cook Time

Prep time: 12 min
Cook time: 13 min
Ready in: 25 min
Yields: 4 spinach pancakes

Ingredients

  • 1 heaped cup spinach, washed and chopped
  • 1 cup rice flour
  • 1/4 cup chickpea flour
  • 1/3 cup wheat flour
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander powder
  • 1/4 cup onions, finely chopped
  • 2-3 green chilies, finely chopped
  • 1 tsp garlic, minced or paste
  • 1/2 tsp oil, for the dough
  • a pinch turmeric powder
  • salt to taste
  • 1/2 tsp oil for each pancake

Step-By-Step Instructions

  1. Wash and chop your spinach. Heat a deep-bottomed pan and throw in the chopped spinach and a little salt. Sauté for 1 or 2 minutes, then turn off the stove and transfer it to a mixing bowl.
  2. Add the rice flour, wheat flour, chickpea flour, cumin seeds, minced garlic, chopped green chilies, chopped onions, coriander powder, turmeric powder, and salt to the mixing bowl.
  3. Mix these ingredients together, adding water little-by-little to make a loose and pliable dough. Apply some oil around the dough and set aside covered for 5 minutes.
  4. Apply some oil on a plastic sheet or butter paper. Divide the dough into four equal portions. Take one of the portions and shape it like a patty on the greased sheet.
  5. Wet your fingers and pat it to make a disc of about 6-inches in diameter with a big hole in the center. Refer to the photo gallery below for reference.
  6. Heat a griddle or flat pan and grease it with some oil. Take the disc in your palm and carefully place it on the pan. Add a few drops of oil on the top and the edges.
  7. Gently press it around with a spatula, then cover the pan for a minute while keeping the heat on medium-low. Flip it and add a few drops of oil. Press it a little so that it cooks faster. There's no need to cover the pan.
  8. Remove the pancake when both sides get golden-brown. Your spinach pancake is ready! Repeat the same process to make additional pancakes.
  9. Serve them hot or warm with tomato sauce or yogurt. Enjoy!

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Step 1: Wash spinach and roughly chop your spinach, then sauté for two minutes, adding some salt. Transfer it to a mixing bowl.Step 2: Add all of the other ingredients to the same bowl.Step 3: Mix them together, adding water little-by-little to get a smooth, loose, and pliable dough.Step 4: Apply some oil around the dough, then set aside covered for five minutes.Step 5: Divide the dough into four equal portions. Make a patty out of one of the portions on a greased plastic sheet. Apply water to your fingers and expand it to make a disc of about six inches in diameter. Make a big hole in the center.Step 6: Heat a griddle or flat pan and apply some oil. Place the pancake on it and add a few drops of oil on the top and the edges. Gently press it with a spatula. Cover the pan for 1–2 minutes while keeping the heat on medium-low.Step 7: Flip it and add a few drops of oil to the surface. Cook uncovered until both sides become crispy and golden-brown.  Step 8: Remove the pancake from the heat. Repeat the same process to make additional pancakes.Step 9: Your palak thalipeeth or spinach pancakes are ready to eat. Serve them with tomato sauce or a cup of yogurt. Enjoy!.
Step 1: Wash spinach and roughly chop your spinach, then sauté for two minutes, adding some salt. Transfer it to a mixing bowl.
Step 1: Wash spinach and roughly chop your spinach, then sauté for two minutes, adding some salt. Transfer it to a mixing bowl.
Step 2: Add all of the other ingredients to the same bowl.
Step 2: Add all of the other ingredients to the same bowl.
Step 3: Mix them together, adding water little-by-little to get a smooth, loose, and pliable dough.
Step 3: Mix them together, adding water little-by-little to get a smooth, loose, and pliable dough.
Step 4: Apply some oil around the dough, then set aside covered for five minutes.
Step 4: Apply some oil around the dough, then set aside covered for five minutes.
Step 5: Divide the dough into four equal portions. Make a patty out of one of the portions on a greased plastic sheet. Apply water to your fingers and expand it to make a disc of about six inches in diameter. Make a big hole in the center.
Step 5: Divide the dough into four equal portions. Make a patty out of one of the portions on a greased plastic sheet. Apply water to your fingers and expand it to make a disc of about six inches in diameter. Make a big hole in the center.
Step 6: Heat a griddle or flat pan and apply some oil. Place the pancake on it and add a few drops of oil on the top and the edges. Gently press it with a spatula. Cover the pan for 1–2 minutes while keeping the heat on medium-low.
Step 6: Heat a griddle or flat pan and apply some oil. Place the pancake on it and add a few drops of oil on the top and the edges. Gently press it with a spatula. Cover the pan for 1–2 minutes while keeping the heat on medium-low.
Step 7: Flip it and add a few drops of oil to the surface. Cook uncovered until both sides become crispy and golden-brown.
Step 7: Flip it and add a few drops of oil to the surface. Cook uncovered until both sides become crispy and golden-brown.
Step 8: Remove the pancake from the heat. Repeat the same process to make additional pancakes.
Step 8: Remove the pancake from the heat. Repeat the same process to make additional pancakes.
Step 9: Your palak thalipeeth or spinach pancakes are ready to eat. Serve them with tomato sauce or a cup of yogurt. Enjoy!.
Step 9: Your palak thalipeeth or spinach pancakes are ready to eat. Serve them with tomato sauce or a cup of yogurt. Enjoy!.

Nutritional Information

Nutrition Facts
Serving size: 1
Calories 134
Calories from Fat27
% Daily Value *
Fat 3 g5%
Saturated fat 0 g
Carbohydrates 22 g7%
Sugar 0 g
Fiber 3 g12%
Protein 5 g10%
Cholesterol 0 mg
Sodium 152 mg6%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

Submit a Comment
  • ShailaSheshadri profile imageAUTHOR

    ShailaSheshadri 

    2 years ago from Bengaluru

    Thanks Mary. If you don't make the hole, the pancake raises up unevenly in the bottom. Making the hole in the center or a few holes here and there keeps the pancake flat. Also, you can add oil evenly into the pancake by putting a little oil on the edge of the hole. By doing this, the pancake becomes crispier.

  • Blond Logic profile image

    Mary Wickison 

    2 years ago from Brazil

    That looks very tasty. I like the fact it is both quick and nutritious. Why is there a hole in the center?

    Another wonderful recipe to try, thanks.

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