Ingredients:
- Wheat Flour – 2 cup
- Sweet Potato – 300 g
- Amchur Powder – 1/2 tsp
- Turmeric – 1/4 tsp
- Salt – as per taste
- Water – 1 cup
- Coriander – 2 tbsp
- Garam Masala – 1/2 tsp
- Carom Seeds – 1/4 tsp
- Ginger Paste – 1/2 tsp
- Chilli – 1
Instructions:
This recipe will make 5-6 servings of Methi Thepla.
Boil 300 grams of sweet potato until soft, then peel and mash them.
In a bowl, mix the mashed sweet potato with wheat flour, turmeric, garam masala, amchur powder, carom seeds (ajwain), chopped chili, ginger paste, dried fenugreek leaves (kasuri methi), salt, and chopped coriander leaves.
Knead the mixture into a smooth dough, adding water as needed. Let it rest for 20 minutes.
Divide the dough into small balls, then roll each ball into a thin disc like a chapati or paratha.
Cook the rolled discs on a hot griddle or tawa for about a minute on each side until lightly browned. Your Sweet Potato Thepla is ready to serve! Enjoy!
