How to Make Bathua Thepla (Indian Flatbread With Bathua Leaves)

Updated on August 18, 2019
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Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Bathua thepla
Bathua thepla

About Bathua Thepla

Bathua thepla is an Indian flatbread made with whole wheat four and bathua leaves. It is a nutritious breakfast and lunch box recipe that is very easy to prepare at home. It also makes a wonderful snack for parties or other special occasions.

Bathua leaves go by many other names. In English, they're known as lamb's quarters. Other names include chakwat in Marathi; kaduoma in Kannada; paruppukirai in Tamil; and pappukura in Telugu. In my locality (Bengaluru), it is called chakotha.

Bathua leaves are most readily available in the winter, and they are most common in Northern parts of India, although they are also available in South India. The best substitution, if you cannot find bathua leaves where you live, is spinach.

Bathua leaves
Bathua leaves

Health Benefits

Bathua, or Chenopodium album, is considered to be a superfood. It protects your body from cold and flu. This plant is a rich source of minerals, amino acids (important for cell formation and repair), and vitamins A, B and C. It also contains essential minerals like iron, calcium, phosphorous, magnesium, potassium, manganese, sodium and zinc. The leaves are also low in calories (43 calories in 100 gm portion). Every 100 grams of raw leaf contains 7 grams of carbohydrates, 4 grams of proteins and 4 grams of fiber.

The leaves are easily digestible, and they can be cooked into saag, parathas, theplas, rotis and raita.

Cook Time

Prep time: 15 min
Cook time: 10 min
Ready in: 25 min
Yields: 2 servings

Ingredients

  • 1 cup wheat flour
  • 1/2 cup water, or as required
  • salt, according to taste
  • 1 cup bathua leaves, washed and finely chopped
  • 1/2 teaspoon ajwain (carom seeds)
  • 1/2 teaspoon cumin powder
  • 1-2 green chilies, finely chopped
  • A pinch of asafoetida (hing)
  • 1-2 tablespoon oil or ghee, or as required

Instructions

  1. Pluck the bathua leaves from the stems (use only tender stems), wash leaves properly and drain the water. Finely chop the leaves.
  2. In a bowl, add wheat flour, salt, chopped bathua leaves, caraway seeds, cumin powder, green chilies, a pinch of asafoetida (hing). Mix very well. Add water as required to make a soft dough.
  3. Cover it and let the dough rest for 10-15 minutes.
  4. Make medium-sized balls from the dough. Take a ball and dust with some wheat flour.
  5. Using rolling pin roll to a 4-5 inches circle.
  6. Heat tawa (pan).
  7. Place rolled thepla on tawa, cook on medium to high flame, add ghee or oil and fry until golden spots appears.
  8. Flip and fry on the other side until the thepla is evenly roasted.
  9. Bathua thepla is ready to eat. Serve hot with curd, pickle or any gravy of your choice.

Chop leaves and stems of bathua plant. Use only tender stem.  Rinse well and drain the water.
Chop leaves and stems of bathua plant. Use only tender stem. Rinse well and drain the water.
In a bowl add wheat  flour, salt, carom seeds, green chilies (optional), asafoetida (hing), cumin powder.
In a bowl add wheat flour, salt, carom seeds, green chilies (optional), asafoetida (hing), cumin powder.
Add finely chopped bathua leaves and stem.
Add finely chopped bathua leaves and stem.
Add little water and prepare soft dough. Let sit for 10-15 minutes.
Add little water and prepare soft dough. Let sit for 10-15 minutes.
Make medium sized balls from the dough, take a ball and dust it with some wheat flour, roll to 4-5 inch circle.
Make medium sized balls from the dough, take a ball and dust it with some wheat flour, roll to 4-5 inch circle.
Heat tawa, place the thepla, cook on medium to high flame, flip and cook on both sides applying ghee or oil. Serve hot.
Heat tawa, place the thepla, cook on medium to high flame, flip and cook on both sides applying ghee or oil. Serve hot.

Tips and Techniques

  1. You can increase or decrease the number of green chilies according to your spice level.
  2. You can add oil or ghee while kneading the dough. This makes your thepla softer.
  3. Add water carefully as leaves already contains water.

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