Methi Thepla
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Calories
391 kcal
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Course
Main Course
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Cuisine
Indian
Methi Thepla
Description
The Methi Thepla recipe combines whole wheat flour with finely chopped fresh fenugreek leaves, steamed sweet potato, and garlic to create a dough rich in flavor and natural moisture. Spices including carom seeds, turmeric, Kashmiri red chili powder, and sesame seeds contribute mild heat and aroma. The use of sweet potato adds softness, making the theplas tender while still holding shape.
The dough is rested briefly before dividing into balls, coated lightly with dry flour, and rolled out to medium-thin discs. Cooking on a medium-high hot pan with ghee applied on both sides creates theplas with characteristic light brown spots and a slightly crispy exterior melding with a soft, layered interior.
Traditionally served hot alongside yogurt and pickle, these theplas act as flavorful flatbreads with a balance of herbal bitterness from fenugreek and warming spices. They can be enjoyed for meals or snacks.
The included note explains steaming sweet potato in an Instant Pot to achieve the right texture and ease dough preparation. Adjusting water while mixing allows fine control for dough softness.
Ingredients
- 1 small sweet potato steamed, cooled and peeled (about ¾th cup)
- 4 garlic pressed or grated, cloves
- 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 neutral cooking oil divided, generic cooking oil
- 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
- Steam sweet potato in an Instant Pot by placing it on a trivet with 1 cup water, pressure cooking for 10-15 minutes, and allowing natural pressure release.
- Use steamed and cooled sweet potato to add moisture and softness to the dough.
- Knead the dough just enough to combine ingredients and let it rest for 10 minutes for better pliability.
- Serve theplas hot with pickle and yogurt for traditional accompaniment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 961mg | 40% |
| Potassium | 337mg | 7% |
| Fiber | 9g | 36% |
| Sugar | 1g | 2% |
| Vitamin A | 3932IU | 79% |
| Vitamin C | 1mg | 1% |
| Calcium | 417mg | 42% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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