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)
- 1 large sweet potato
- 1 1/2 cups chopped methi leaves/fenugreek
- 1 1/2 cup wheat flour
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/4 cup chopped cilantro/coriander leaves
- 4 dried red chillies
- Salt to taste
- 2 tsp oil for dough – 1tsp oil per thepla
Method
- 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.
- In a blender, add the chopped cilantro, cumin seeds, coriander seeds and red chillies. Blend till you get a coarse powder.
- 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.
- Let the dough rest for 10 minutes. Then divide it equally into 10 portions.
- 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.
- 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.
- Serve this hot with any curry of your choice or just yogurt. This stays well in the fridge for 2-3 days.
