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Rolled Methi Thepla with Pickle
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5 from 3 votes

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 mins
Cook Time30 mins
Total Time40 mins
Course: Entree
Cuisine: Indian
Servings: 6
Calories: 284kcal



  • 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 tablespoon 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 tablespoon 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!


Calories: 284kcal | Carbohydrates: 41g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 12mg | Sodium: 36mg | Potassium: 280mg | Fiber: 6g | Sugar: 1g | Vitamin A: 3470IU | Vitamin C: 0.5mg | Calcium: 34mg | Iron: 2.3mg
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