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.
The best way to enjoy these thepla are by dipping them with pickles and yogurt. My older son enjoys Thepla without any condiments as they are so flavorful, while my younger son loves them with ketchup. For me, Thepla brings memories of my mom making them and the aroma of fenugreek leaves and ghee all over the kitchen as mom served them hot off the pan, ‘garam garam’ as she calls them.
What are Thepla
Thepla are thinly rolled Indian flatbreads. The dough is made with whole wheat flour that is kneaded with leafy greens such as methi, spinach, etc, and spices such as turmeric, red chili powder, ajwain/carom seeds, and sesame seeds.
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. Making stuffed paratha can be a bit tricky as you need to get the consistency of the outside dough as well as filling right.
My twist to the traditional Thepla recipe
- Traditional Methi Thepla recipe does not have sweet potato in it. I love to add cooked and mashed sweet potato to the wheat flour, along with fresh methi and spices while making the dough. Sweet potatoes give these parathas a very soft yet crispy texture and also add extra nutrition.
Why I love making Methi Thepla:
- Methi/Fenugreek leaves and sweet potatoes are packed with vitamins and minerals.
- Spices like turmeric, sesame seeds, and carom seeds are known for their medicinal properties and health benefits. Turmeric – Anti-inflammatory, Sesame seeds – health-boosting minerals, Carom Seeds – maintains digestive health.
- Love serving for breakfast, lunch, or dinner with a dollop of yogurt or a spoonful of spicy achar/pickle.
- Made ahead recipe. Cooked Methi Thepla stay well at room temperature for 2 to 3 days so you can also take them along on your trips. They stay refrigerated for up to a week or freeze them for longer shelf life.
Pro Tips to make 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.
- Dough can also be refrigerated for 3-4 days in an airtight container making it a great meal prep recipe.
- 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 dough, gently press with a silicone spatula. Over pressing thepla can make them hard. Add ghee or oil when the thepla is golden brown on both sides and just before taking it out of the pan.
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- 2 cups whole wheat flour for dough
- ½ cup whole wheat flour for rolling parathas
- 2 tablespoons vegetable oil
- 2 tablespoons ghee
- 2 teaspoons brown sesame seeds
- 1 teaspoon carom seeds
- 2 cups fenugreek leaves
- 1 sweet potato
- 1 tablespoon kashmiri red chili powder
- ¼ teaspoon turmeric powder
- ¾ cup water
- Salt to taste
- Wash and finely chop fenugreek leaves. Boil the sweet potato. Peel the skin off and mash the potato.
- In a big mixing bowl add 2 cups of flour, all the spices, fenugreek leaves, and mashed sweet potato. Add 1 tbsp of oil. Mix well and knead the soft dough with water. You may need more or less water to make a nice soft dough. Add remaining 1 tbsp of oil and knead the dough for a couple of mins. Let the dough rest for 10 mins.ins.
- Make tennis ball-sized balls from the dough. Dip into remaining dry wheat flour one at a time and roll into round parathas to your desired thickness.
- Heat a griddle on medium-high heat. Put the rolled paratha on the griddle and cook on both sides until the paratha turns golden brown and crispy. Apply little bit ghee on both the side.
- Roll and cook the rest of the parathas. Serve hot with pickle and yogurt!
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