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Vegetarian

Fenugreek thepla with yogurt and potato curry

Fenugreek thepla is a soft Indian flatbread served with a potato curry and plain yogurt, for 4 people. It takes 55 minutes and a medium skill level, for €1.70 per person. The key to success is letting the dough rest properly and brushing the flatbreads with oil right after cooking so they stay soft.

Tonight, soft warm Indian flatbreads flavored with fenugreek, to dip into a potato curry.

Fenugreek thepla with yogurt and potato curry
Total time
55 min
Difficulty
Medium
Cost per person
€1.70
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall, Winter
The kids
They generally like it

Thepla is a thin flatbread that stays tender thanks to the yogurt worked into the dough, with the faint bitterness of fenugreek that wakes up the whole plate. Alongside, the potato curry brings a soft bite and a lightly spiced tomato sauce, perfect for scooping up with a flatbread folded in quarters.

This is a complete vegetarian dinner that breaks the routine without being hard to plan, a good choice for a weeknight when you have a bit of time ahead of you. Kids generally enjoy dipping their flatbread into the yogurt, and the spices stay mild thanks to turmeric and cumin rather than chili.

The ingredients

4 people

Pantry

  • Whole wheat flouroften in the pantry 300 g
  • Dried fenugreek leaves (kasuri methi) or chopped fresh cilantro 3 tbsp
  • Turmericoften in the pantry 1 tsp
  • Ground cuminoften in the pantry 1 tsp
  • Garam masalaoften in the pantry 2 tsp
  • Oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 2 pinch

Dairy

  • Plain yogurt 4

Fruits and vegetables

  • Potatoes 800 g
  • Tomatoes 3
  • Onion 1
  • Garlic 2 cloves

Allergens Gluten, Lactose

The step by step recipe

  1. Mix the flour, fenugreek, a tablespoon of oil, the spices, salt and one yogurt, add a little water and knead a soft dough, then let it rest. 20 min

    Dried fenugreek is found at Indian grocery stores, use fresh cilantro if you can't find it.

  2. Sauté the onion and garlic in oil, add the diced potatoes, garam masala and tomatoes, then cover with a little water.

    Cut the potatoes into 2 cm cubes, they cook quickly without falling apart.

  3. Let it simmer covered until the potatoes are tender. 20 min

    Mash two or three pieces to thicken the sauce naturally.

  4. Divide the dough into balls, roll them into thin flatbreads and cook them in a dry skillet, 1 minute per side. 12 min

    Roll with a little flour on the counter, the dough won't stick to the rolling pin.

  5. Serve the thepla warm with the curry and plain yogurt.

    Fold the flatbread in quarters to scoop up the sauce.

Our tips to get it right

  • Knead the dough a few minutes longer than you'd expect, it should feel as soft as bread dough, otherwise the flatbreads tear when you roll them out.
  • Cook the thepla over medium heat in a dry skillet, with no added fat during cooking, the oil only comes in at the end.
  • Make the curry while the dough rests, both steps move forward at the same time and you save a good fifteen minutes.

The variations

  • Swap the dried fenugreek for chopped fresh cilantro, the flavor changes but the texture stays the same.
  • For a spicier version, add half a teaspoon of chili powder to the dough or to the curry.
  • For busy kids, shape smaller, thicker flatbreads, they take a bit longer to cook but are easier to handle at the table.

What to serve it with

  • Extra plain yogurt on the side
  • Indian vegetable pickles
  • Spiced black tea, chai style

Storage

Thepla keep for 2 days in the fridge wrapped in a kitchen towel or in a sealed container, and the curry keeps for 3 days in an airtight container. Both freeze separately for up to a month. Reheat the flatbread dry in a hot skillet and the curry over low heat with a splash of water.

Questions about this dish

Can you make the thepla dough ahead of time?

Yes, you can make it the day before and keep it in the fridge wrapped in plastic. Take it out 20 minutes before rolling so it comes back to room temperature.

Is dried fenugreek essential?

No, it gives the traditional flavor but you can swap it for chopped fresh cilantro. The result is different but just as good.

Can you freeze cooked thepla?

Yes, stack the flatbreads with parchment paper between each one and freeze for up to a month. Reheat them straight in a skillet without thawing first.

How do you make the potato curry creamier?

Mash two or three pieces of potato at the end of cooking, this thickens the sauce without adding cream. It's a simple trick for a thicker texture.

How long does it take to make fenugreek thepla with yogurt and a potato curry?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in fenugreek thepla with yogurt and a potato curry?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does fenugreek thepla with yogurt and a potato curry cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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