Sweet Potato and Methi (Fenugreek) Theplas (Whole Wheat FlatBread)

Do you have that one vegetable that you have always wanted to try? For me, that vegetable is sweet potato. I try a sweet potato recipe once in way and can never decide if I like the vegetable enough to feature that dish regularly! In fact, I have just one recipe up on the blog using sweet potato – it’s one of my all time favorite Mexican inspired lentil sweet potato tacos. That recipe is an exception – I make it often 🙂


In this season there are plenty of sweet potatoes around at the grocery store and I picked a couple up to give them another chance! I must say I am glad I did that – I ended up with this amazing thepla recipe!


Thepla is a flatbread from the state of Gujrat. Simple spices, some veggies and some wheat flour. That is all you need to try this recipe out. I have used a combination of sweet potato and fenugreek leaves. What I love about this combination is the slight sweetness from the potato goes right with the mild bitterness of fenugreek. Along with spices, I added in some fresh ground coriander/cilantro to the dough. That just creates a great flavor!


Sweet Potato and Methi (Fenugreek) Theplas (Whole Wheat FlatBread)

  • Servings: 10-12 theplas
  • Difficulty: medium
  • Print

  1. 1 large sweet potato
  2. 1 1/2 cups chopped methi leaves/fenugreek
  3. 1 1/2 cup wheat flour
  4. 1 tsp cumin seeds
  5. 1 tsp coriander seeds
  6. 1/4 cup chopped cilantro/coriander leaves
  7. 4 dried red chillies
  8. Salt to taste
  9. 2 tsp oil for dough – 1tsp oil per thepla


  1. Chop the sweet potato roughly and boil it with a pinch of salt and water. Once cooked, drain the water and allow it to cool. Remove the skin from the potatoes and mash it.
  2. In a blender, add the chopped cilantro, cumin seeds, coriander seeds and red chillies. Blend till you get a coarse powder.
  3. Take a large mixing bowl. Add the mashed potato, chopped methi, ground spice powder, salt, 2 tsp oil and mix well. To this add wheat flour little at a time till you get a soft dough.
  4. Let the dough rest for 10 minutes. Then divide it equally into 10 portions.
  5. Take one portion and make it into a ball. On a well floured surface, roll this ball out gently till you get a thepla that is thin. Add flour while rolling if you find the dough to be sticky.
  6. Heat a skillet on medium heat. Spread a little oil on the pan. Place this rolled out flatbread on the skillet and let it cook on one side. Then flip and let it cook on the other side.
  7. Serve this hot with any curry of your choice or just yogurt. This stays well in the fridge for 2-3 days.


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