Weight25 min
Moringa Leaf Thepla for a Light, Filling Lunch
Whole-wheat or multigrain thepla with fresh moringa leaves, ajwain and curd, cooked with very little oil for a nutritious, portable lunch.
Using moringa sensibly at home
Moringa (sahjan or drumstick) leaves are rich in iron, calcium and vitamin A. In Indian homes they are cooked into dal, sambar and thepla, and the dried leaf powder is now widely sold.
Moringa leaves add iron, calcium and vitamins to everyday rotis. Theplas travel well and keep you full, which helps avoid unplanned snacking. Use minimal oil and pair with curd or salad.
Ingredients
- 1 cup whole-wheat or multigrain atta
- ½ cup fresh moringa leaves, chopped
- ¼ tsp ajwain, turmeric, chilli and salt
- 2 tbsp curd
- A few drops of oil for cooking
How to prepare
- Knead atta with moringa, spices and curd into a soft dough.
- Roll thin and cook on a tawa with a few drops of oil.
How to use
- Have two theplas with curd and salad for lunch.
Helpful habits
- Bright green powder that smells like dry leaves is fresh.
Precautions
- Wash leaves well. People on thyroid or diabetes medicine can eat moringa as food; ask before taking supplements.
- Avoid moringa root and bark; only leaves and pods are used as food.
- Check with a doctor if you take thyroid or diabetes medicine.
- If you take regular medicines or have a long-term condition, check with your doctor first.
Frequently asked questions
Can I use moringa powder?
- Yes, 1 to 2 tsp powder per cup of atta.
How long do theplas keep?
- A day at room temperature, two to three days refrigerated.
How much moringa powder a day?
- Half to one teaspoon in food is plenty.
