Methi Thepla | Fenugreek & Sweet Potato Flatbreads

I love sharing the breakfasts we often had growing up: deeply savory, satisfying, perfectly spiced to awaken the senses, and served with yummy dipping sides. Methi Thepla is a perfect example. This thin, soft whole-wheat flatbread is chock full of fresh fenugreek leaves, turmeric, red chili powder, carom seeds, and sesame seeds. I have since added my own twist to the dough with mashed sweet potato which adds such wonderful flavor and texture!

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Note: Original post published in March 2016 has been updated with new photos and a video.

What is Thepla

Thepla is a thinly rolled soft Indian flatbread, originating in the beautiful western state of Gujarat. They have since become quite popular throughout India as a delicious breakfast and on-the-go snack. The simple dough is made with whole wheat flour or a mix of whole wheat and besan or other grains. Leafy greens such as methi or spinach and spices such as turmeric, red chili powder, carom seeds (ajwain), and sesame seeds are kneaded in. They can also be made with or without curd in the dough. 

Difference between Thepla and Stuffed Paratha 

• To make Thepla all the ingredients are kneaded together to form a dough which is then rolled into thin flatbreads. Making Thepla is much easier as you just have to get the overall consistency of the dough right.
• Stuffed Paratha is a 2 step process. First, the outer dough is kneaded with wheat flour and then the inside filling is made separately. The inside filling is covered with the wheat dough and then gently rolled before cooking on a stove-top griddle/pan. I have shared two of my mom's parathas recipes that you will love - Aloo ka Paratha and Palak Paneer Paratha.

Ingredients

• Fenugreek (Methi) - fresh methi is available in Indian grocery stores. Leaves and tender stems are used in this recipe.
• Sweet Potatoes - makes Thepla super soft with a hint of sweetness.
• Spices - Ground turmeric, red chili powder, carom seeds, and sesame seeds.

How to Make Methi Thepla

• In a big mixing bowl add the peeled 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 (photos 1 - 4)

• Add the flour and mix well, massaging with your hands so the moisture from the methi is released. Start adding a little bit of water at a time and making soft pliable dough. Add water as needed, you may not need all of the water. Once the dough ball has formed, add the remaining oil and continue to knead the dough for a couple of minutes making it look even. Place the dough in a bowl and cover it. Let it rest for 20 minutes (photos 5 - 8)

• 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 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 (photos 9 - 12)

• Cook on both sides until the Thepla is cooked with light brown spots on both sides. Apply a few drops of ghee on each side and then take it off the pan (photos 13 - 14)

Tips To Make Soft Methi 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. Over-pressing Thepla can make them hard
• Cook the Thepla until it gets light golden brown spots on both the sides
• Add ghee or oil just before taking it out of the pan 

Serving

Serve the Thepla with spicy achar/pickle 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 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

• These Thepla 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 in 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.

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Methi Thepla

Methi Thepla are savory thin Indian flatbreads made with whole wheat flour, fresh fenugreek leaves and are spiced with turmeric, red chili powder, carom seeds, and sesame seeds.

Prep Time10 minutes minutes

Cook Time30 minutes minutes

Total Time40 minutes minutes

Course: Entree

Cuisine: Indian

Servings: 5

Calories: 391kcal

Author: Archana Mundhe

Ingredients

• ▢ 1 small sweet potato steamed, cooled and peeled (see notes)
• ▢ 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 vegetable 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 peeled 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!

Video

Notes

1. How steam sweet potato in the Instant Pot - 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 
2. Use around ¾ cup of mashed sweet potato for 2 cups of flour

Nutrition

Calories: 391kcal | Carbohydrates: 56g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 961mg | Potassium: 337mg | Fiber: 9g | Sugar: 1g | Vitamin A: 3932IU | Vitamin C: 1mg | Calcium: 417mg | Iron: 4mg

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