Sweet Potato Thepla Recipe – Fenugreek & Sesame Indian Flatbread

Last Updated on 4 months by Neha Deshmukh

Sweet Potato Thepla Recipe – Fenugreek & Sesame Indian Flatbread

Introduction

Okay, let’s be real – sometimes you just want something comforting, flavorful, and a little bit different than your usual roti or paratha. That’s exactly where these Sweet Potato Theplas come in! I first made these when I was trying to sneak more veggies into my family’s diet, and they were an instant hit. They’re subtly sweet, wonderfully spiced, and have a lovely soft texture. Trust me, you’ll be making these again and again.

Why You’ll Love This Recipe

These aren’t your average theplas. The sweet potato adds a natural sweetness and beautiful color, while the fenugreek and sesame seeds bring in a fantastic aroma and nutty flavor. They’re perfect for a quick breakfast, a light lunch, or even a snack. Plus, they travel well – making them ideal for picnics or packing for work.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious theplas:

• 1 small sweet potato
• 4 garlic cloves
• 2 cups fresh fenugreek leaves (about 60g)
• 1 teaspoon carom seeds (ajwain)
• 2 teaspoons sesame seeds
• 2 teaspoons kosher salt
• 0.25 teaspoon turmeric powder (about 1g)
• 2 teaspoons Kashmiri red chili powder
• 2 tablespoons oil
• 2 cups whole wheat flour (atta – about 240g)
• 0.75 cup water (about 180ml)
• 0.5 cup whole wheat flour (for rolling – about 60g)
• 2 tablespoons ghee

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

Sweet Potato Varieties & Their Impact

Any sweet potato will work, but I prefer the orange-fleshed ones for their vibrant color and slightly sweeter taste. Japanese sweet potatoes (Satsumaimo) also work beautifully, giving a slightly different, nuttier flavor.

Fenugreek Leaves (Methi): Fresh vs. Dried

Fresh fenugreek leaves are amazing in this recipe, offering a lovely aroma and slightly bitter flavor that balances the sweetness. If you can’t find fresh, you can use 2 tablespoons of dried fenugreek leaves (kasuri methi), but rehydrate them in warm water for 10 minutes before using.

Carom Seeds (Ajwain): Digestive Benefits & Flavor

Don’t skip the carom seeds! They’re not just about flavor; they also aid digestion, which is especially helpful after a flavorful Indian meal. Lightly crushing them before adding releases their aroma even more.

Sesame Seeds: Black vs. White – A Regional Touch

Both black and white sesame seeds work well. Black sesame seeds have a slightly nuttier flavor and are often used in North Indian cuisine, while white sesame seeds are more common in the South. It’s really a matter of preference!

Kashmiri Red Chili Powder: Color & Mild Heat

Kashmiri red chili powder is key for that beautiful red color without a ton of heat. If you only have regular chili powder, use it sparingly!

Whole Wheat Flour (Atta): Choosing the Right Grind

Look for a good quality whole wheat flour (atta) specifically for making chapati or roti. The grind matters – a finer grind will result in softer theplas.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, mash the steamed sweet potato in a large bowl until smooth. No lumps allowed!
2. Add the minced garlic, chopped fenugreek leaves, carom seeds, sesame seeds, salt, turmeric powder, and Kashmiri red chili powder to the mashed sweet potato. Mix everything really well – get in there with your hands!
3. Now, add the whole wheat flour to the mixture. Start incorporating it gradually, and then slowly add water while kneading. You want a soft, pliable dough – not too sticky, not too dry.
4. Once you have a smooth dough, cover it and let it rest for about 20 minutes. This allows the gluten to relax, making the theplas easier to roll.
5. Divide the dough into 8-10 lemon-sized balls.
6. Dust a clean surface with a little whole wheat flour. Roll each ball into a 6-7 inch circle, adjusting the thickness to your liking. I like mine a little on the thinner side.
7. Heat a skillet (tawa) over medium-high heat. Cook each thepla for 1-2 minutes per side, until you see lovely golden brown spots appear.
8. Finally, brush the cooked theplas with ghee. Serve them warm with yogurt or your favorite pickle.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect sweet potato thepla:

Achieving the Perfect Thepla Texture

The key is a soft dough! Don’t be afraid to add a little more water if needed.

Preventing Theplas from Becoming Hard

Don’t overcook them! Keep the heat at medium-high and watch them closely. Brushing with ghee immediately after cooking also helps keep them soft.

Working with Fenugreek Leaves

If your fenugreek leaves are a bit sandy, wash them thoroughly and pat them dry before chopping.

Adjusting Spice Levels

Feel free to adjust the amount of chili powder to your preference.

Rolling Theplas Evenly

Practice makes perfect! If you’re struggling to roll them into perfect circles, don’t worry. They’ll still taste delicious.

Variations

Let’s get creative!

Vegan Thepla Adaptation

Simply substitute the ghee with oil for a vegan version.

Gluten-Free Thepla (Using Alternative Flours)

You can try using a gluten-free flour blend, but the texture will be different. I’ve had good results with a mix of rice flour and chickpea flour.

Spice Level Adjustment: Mild to Spicy

Reduce or omit the Kashmiri red chili powder for a milder flavor. Add a pinch of cayenne pepper for extra heat.

Festival Adaptations (e.g., Janmashtami, Holi)

These are great for festive occasions! My grandmother used to make them for Janmashtami, offering them to Lord Krishna.

Adding Other Vegetables (Spinach, Cauliflower)

Feel free to add other grated or mashed vegetables like spinach or cauliflower for extra nutrients.

Serving Suggestions

These theplas are incredibly versatile!

• With Yogurt: A classic pairing!
• With Pickle: Mango pickle is my personal favorite.
• With Chutney: Mint-coriander chutney adds a refreshing touch.
• As a Wrap: Fill them with your favorite veggies and protein for a quick and healthy lunch.

Storage Instructions

• Room Temperature: Store leftover theplas in an airtight container at room temperature for up to 2 days.
• Refrigerator: They’ll keep in the refrigerator for up to 4 days. Reheat gently before serving.
• Freezer: You can freeze theplas for up to 2 months. Wrap them individually in plastic wrap before freezing.

FAQs

What is the best way to knead the thepla dough?

Kneading is key! Use the heel of your hand to push and fold the dough for about 5-7 minutes until it becomes smooth and elastic.

Can I make the dough ahead of time?

Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.

How do I prevent the theplas from sticking to the skillet?

Make sure the skillet is hot enough before adding the thepla. You can also lightly grease the skillet with oil or ghee.

What can I serve with sweet potato thepla besides yogurt and pickle?

So many things! Try them with a side of dal, sabzi, or even a simple salad.

Can I freeze leftover theplas?

Yes, you can! Wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 2 months.