Note: Original post published in March 2016 has been updated with new photos and a video. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
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. This easy vegetarian meal also makes delicious lunches at home or on the go. They can be made ahead, are fast, filling, and travel well! We pair it with soups or salads for a heartier meal.
Methi Thepla on the Road
My mom makes Thepla, not just for breakfast when we visit, but for longer car trips we take while there. They are such a welcome treat on the road! She also makes sure to pack a big stack of soft Theplas for our trip back to the US from India. Not only do they make a quick, tasty meal en route, but they are also still good for a few days after. That connection to home and to her kitchen is priceless during those first days back!
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. Sweet potatoes also give Thepla a soft yet crispy texture when cooked. And the added nutrition is another huge bonus!
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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Recipe
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