Vibrant, nutritious, and unmistakably Gujarati — Spinach Thepla, known as Palak Thepla or Palak na Thepla, is one of the most beloved variations of the classic Gujarati thepla. The vivid green hue from fresh spinach purée, the warmth of cumin and ginger, and the satisfying softness of a well-made thepla come together in a flatbread that is as beautiful to look at as it is to eat. At Sukhadi Kitchen, we make our Spinach Thepla by hand in London using fresh spinach and traditional Gujarati techniques, delivered fresh to your door across the UK.

How Spinach Thepla Is Made at Sukhadi Kitchen

Preparing the Spinach

Fresh spinach leaves are washed, blanched briefly to preserve colour, then either finely chopped or lightly blended into a rough purée. This vivid green base is what gives Palak Thepla its beautiful colour and distinctive flavour.

Making the Dough

The spinach is combined with whole wheat flour, gram flour (besan), fresh ginger, green chilli, cumin seeds, turmeric, sesame seeds, yoghurt, and a light amount of oil. Everything is kneaded together into a smooth, pliable dough that is a striking deep green. The dough rests for 15 minutes to develop the flavours.

Rolling and Cooking

Each portion is rolled out into a thin, even circle and placed on a hot, lightly oiled tawa. Cooked on both sides until small golden spots appear, the thepla is pressed gently with a spatula to ensure even cooking. The result is a soft, slightly crisp-edged flatbread with a gorgeous green interior.

Spinach Thepla in the UK

In the UK, “get your greens” is advice everyone hears — but making greens genuinely enjoyable is another matter. Spinach Thepla solves this beautifully: it sneaks a generous serving of iron-rich spinach into a delicious, aromatic flatbread that both adults and children love. For the UK’s large South Asian community, it also carries deep nostalgic value — the taste and colour of home cooking that is hard to replicate from supermarket products.

Order Spinach Thepla Online — UK Delivery

Sukhadi Kitchen delivers handmade Spinach Thepla (Palak Thepla) across the UK. Pure vegetarian, made fresh to order, no preservatives, dispatched within 48 hours. Order here →

Frequently Asked Questions

Is Spinach Thepla healthy?

Spinach Thepla is made with fresh spinach, whole wheat flour, gram flour, yoghurt, and spices — wholesome, natural ingredients with no artificial additives or preservatives. Whether it suits your individual dietary needs is best discussed with your own healthcare professional or dietitian.

What is the difference between Palak Thepla and Palak Paratha?

Both incorporate spinach, but thepla is a Gujarati speciality that uses a multi-flour dough (wheat + besan) with yoghurt, is rolled thinner, and uses less fat. Palak Paratha (North Indian) is usually thicker, uses only wheat flour, and is cooked with more ghee or butter. The spice profiles also differ — thepla has a more complex spice blend.

How long does Spinach Thepla keep fresh?

Spinach Thepla keeps for 2–3 days at room temperature in an airtight container, up to a week in the fridge, and 1–2 months in the freezer. To serve from frozen, thaw at room temperature and warm on a tawa for a minute each side.

What do you eat Spinach Thepla with?

Classically served with plain yoghurt and pickle. Also wonderful with raita, green chutney, or even a simple bowl of dal. The mild, herby flavour makes it versatile — it pairs equally well with Indian accompaniments and Western dips like hummus or tzatziki.

Is Spinach Thepla good for children?

Yes — it is one of the best ways to get children to eat spinach! The bold spices can be reduced for younger children, and the bright green colour is visually exciting. It makes an excellent lunchbox bread for school.

Conclusion

Spinach Thepla is Gujarati culinary genius at its finest — a flatbread that manages to be vibrant, nutritious, delicious, and deeply comforting all at once. At Sukhadi Kitchen, we are proud to make it fresh, by hand, the traditional way — and to bring this green jewel of Gujarati cuisine to homes across London and the UK.