I love sharing the breakfasts I grew up with—flavor-packed, satisfying, and full of cozy memories. Methi Thepla is one of those timeless favorites: thin, soft flatbreads made with whole wheat flour, fresh fenugreek leaves, and warming spices like turmeric, red chili powder, ajwain, and sesame seeds. I’ve added my twist with mashed sweet potato for extra flavor and softness—and it’s SO good!
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Note: Original post published in March 2016 has been updated with new photos and a video.
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Thepla brings back the warmest memories of my mom making “garam garam” theplas for breakfast, always served with pickle, chutney, and a little yogurt on the side. The aroma of fresh fenugreek leaves sizzling in ghee is unforgettable—just like that first bite of a hot, spiced thepla straight off the pan.
Gujarati Methi Thepla: Breakfast and Beyond!
Methi Thepla has always reminded me of home—soft, flavorful flatbreads my mom would lovingly pack for road trips, school lunches, or those slow chai-filled afternoons. Whenever we visit her in India, she makes fresh Gujarati-style Theplas not just for breakfast but also for the long car rides we take while there. And without fail, she always packs us a big stack to take back to the US—comforting bites of home for the days ahead.
They’re the perfect travel meal—nourishing, comforting, and still just as good a few days later. During those first few days back, unwrapping one of her Theplas feels like opening a little piece of her kitchen. It’s that kind of food—simple, full of heart, and made to be shared.
Unlike stuffed parathas, where the filling is made separately and then wrapped in dough, Thepla dough is mixed all together, making it so much quicker and easier to roll out and cook. If you're into parathas too, don’t miss my mom’s Aloo Paratha and Palak Paneer Paratha—two family favorites I’ve shared on the blog.
My Delicious Twist On A Classic!
I started adding mashed sweet potato to the whole wheat dough and never looked back! I love the way the subtle sweetness plays against the unique combination of maple syrup, bitter, and earthy flavors from the fresh fenugreek!! You’ve got to try it!
Sweet potatoes also give Thepla a soft yet crispy texture when cooked. And the added nutrition is another huge bonus!
Ingredient Highlights
- Fenugreek Leaves (Methi) – Fresh methi is key to that signature Thepla flavor. You can find it at most Indian grocery stores. In this recipe, both the leaves and tender stems are used—they add earthy bitterness that balances the spices beautifully.
- Sweet Potatoes – This is my little twist! Mashed sweet potatoes not only add a subtle natural sweetness, but they also make the Theplas incredibly soft and even more wholesome.
- Spices – A classic thepla wouldn’t be complete without its warm spice blend. Ground turmeric gives color and a mild earthiness, red chili powder adds a gentle kick, carom seeds (ajwain) help with digestion, and sesame seeds give a subtle crunch and nutty flavor in every bite.
How to Make Methi Thepla
Tips To Make Soft Thepla
- While making dough, only add a little bit of water at a time. Chopped fenugreek leaves can be very moist, requiring very little water to make a soft, pliable dough
- Roll the Theplas gently without putting too much pressure so they will come out soft. They can be rolled thick or thin depending on your preference. Either way, they will be delicious
- When cooking the Thepla on the pan, gently press with a silicone spatula. Overpressing Thepla can make it hard.
- Cook the Thepla until it gets light golden brown spots on both sides
- Add ghee or oil just before taking it out of the pan
Serving
Serve the Thepla with spicy achaar and yogurt, which you can spice up with a sprinkle of salt and ground cumin. Serve with a cup of hot ginger chai for breakfast or with a cooling sweet-tart mango lassi for a snack, lunch, or dinner.
Make-Ahead Recipe!
Once cooked, Methi Thepla will stay good at room temperature for 2 to 3 days. That’s why they're perfect to take along on trips or have ready for packed lunches and quick breakfasts. Thepla can also stay refrigerated for a week or stored in the freezer for longer.
Storing
- Theplas stay good for 1 to 2 days at room temperature, making them great as school lunches or to carry when traveling.
- You can also refrigerate the Thepla for 2 to 3 days in an airtight container. To warm up, simply microwave in a slightly damp paper towel for 10 seconds per Thepla.
- Theplas can also be frozen for upto 2 months. Place them between parchment paper and store them in a freezer zip lock bag or container.
- The dough can be refrigerated for 3-4 days in an airtight container, making it a great meal prep recipe. Roll the Theplas as needed.
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Recipe
Methi Thepla
Recipe Video
Ingredients
- 1 small sweet potato steamed, cooled and peeled (about ¾th cup)
- 4 garlic cloves pressed or grated
- 2 cups fresh fenugreek leaves stems trimmed, washed and finely chopped
- 1 teaspoon carom seeds
- 2 teaspoons sesame seeds
- 2 teaspoons kosher salt
- ¼ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 2 tablespoons oil divided
- 2 cups whole wheat flour for dough
- ¾ cup water use as needed
- ½ cup whole wheat flour for rolling parathas
- 2 tablespoons ghee
Instructions
- In a big mixing bowl add the sweet potato and mash it with a potato masher. Add garlic, methi, carom seeds, sesame seeds, salt, turmeric, red chili powder, and half of the oil.
- Mix well, massaging it with hands so the moisture from the methi is released. Adding little bit water at a time make soft pliable dough. Add remaining oil and knead the dough for a couple of minutes. Let the dough rest for 10 minutes
- Make 8 to 10 lemon-sized round balls from the dough.
- Take one dough ball at a time and roll it in the dry flour coating it well on all the sides. Roll the dough ball into a 6 to 7 inch circle, depending on the thickness you like.
- Heat a pan on medium-high heat. Put the rolled Thepla on the pan and cook on both sides until the paratha is cooked with light brown spots on both the sides. Apply a few drops of ghee on each side and then take it off the pan.
- Roll and cook the rest of the theplas. Serve hot with pickle and yogurt!
Notes
- Add 1 cup of water in the Instant Pot insert.
- Place the trivet inside the pot and then put the sweet potato on top of the trivet.
- Close the Instant Pot lid with pressure release valve to sealing.
- Press the steam button and adjust cook time to 10 minutes. Depending on the size of the sweet potato it will take 10 to 15 minutes for it to steam.
- Allow natural pressure release and then open the Instant Pot
Nutrition
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eat2healthblog says
We love this recipe! A sweet potato flat bread with great spices-perfect! 🙂
Archana says
Thank you for your kind words!
Rakhi says
Any gluten free flour substitute?
Archana says
I have not tried but gluten-free all-purpose flour may work.
apuginthekitchen says
The parathas look amazing and sound delicious.
Archana says
Thank you for your kind words!
Love Served Daily says
I love that you added sweet potato
Archana says
Yes it's so healthy and gives a beautiful texture!
Freda @ Aromatic essence says
Love methi, these look very delicious 🙂
Archana says
Thank you! I love methi too!
Kat says
Could you use dried methi leaves? If so, how much would you use? Thank you!
Archana says
Hi Kat! You can def use dry methi leaves. Thye have a different flavor but are very yummy! I would also only put half the quantity as that of fresh methi leaves. Let me know if you have any questions.
Kat says
Thank you very much! I just made them for dinner, and they were very nice!
Archana says
Kat, Awesome! Thank you for letting me know. You might like my cabbage parathas and also kale ones. I also have a yummy butter chicken recipe that uses dry methi leaves
Parul Singhal says
Methi parathas are my favorite...
srividhya says
Yum.. love how you got them thin. Amazing click.
Archana says
Thank you!
Nandini says
Delicious and very filling 🙂
Archana says
Thank you Nandini!
Kouzounas Kitchen says
Lovely photo!!
Archana says
Thank you!
Kouzounas Kitchen says
You're welcome!!
Samantha says
What kind of "frying pan" are you using to make those delicious paratha.
Archana says
Hi Samantha, They are just flat griddles/crepe pan.
Nilofer says
Yummy!!! Kids and I loved it !!!
Archana says
Thank you!
Sirisha says
Just tried this today. It was awesome and the whole family loved it. Wonderful why to sneak in sweet potato into the meal.
Thanks!!
Sirisha says
Wonderful way**
Archana says
Awesome! Thank you for the feedback
Shubhda says
Loved the thepla with sweet potato! I made some for my trip and am enjoying them at the airport !
some one says
can dried fenugreek leaves substitute for fresh???
Archana says
yes but you need just 2 to 3 tablespoons of dry fenugreek.