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.