Filter wheat flour and keep in a utensil. Create a crater in the middle of the flour, put Palak, salt, Jeera, Ajwain, green chillies, red chilly powder, curd and 1 tbsp oil in it. Mix all of these ingredients well then knead a soft dough using water. Cover the dough and keep aside for 20 minutes. The dough required to make Theplas is ready.
Heat a flat pan(tawa) on the gas. Break a lemon sized pieces from the dough and roll them into round balls. Wrap the balls with dry flour(parothan) and roll into a thin Thepla 6-7 inches in diameter. Place Thepla on hot pan, apply oil on both its sides, press gently with a ladle and cook until it turns brown all over. Keep it in a casserole or a plate. Similarly make Theplas with all the balls of dough(place Thepla on a bowl after it is cooked, this is done to cool Theplas. Now put them in the casserole one at a time.
Serve Gujarati Palak Thepla with curd, Raita or Aloo-tamatar Chutney, pickle and eat. You can have the leftover Theplas for breakfast and they taste very good.