Thepla with Aloo Sabji & Pickled Chili
Spiced Gujarati fenugreek flatbread served warm with quick-cooked potatoes and tangy green chili pickle—a complete, vibrant weeknight dinner in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 420
- Protein
- 10g
Ingredients
- 1 cup all-purpose flour
- ½ cup fenugreek leaves (methi), fresh or dried and crushed
- 2 tbsp ginger-green chili paste
- 2 whole medium potatoes, diced small
- ½ tsp turmeric powder
- ¼ cup green chili pickle (achar)
- ¼ cup yogurt
- 3 tbsp neutral cooking oil
Instructions
- 1
Mix flour, methi leaves, ginger-chili paste, turmeric, salt, and yogurt in a bowl with 1 tbsp oil until a soft dough forms.
- 2
Heat 1 tbsp oil in a skillet over medium-high. Add diced potatoes and sauté until golden and tender, stirring often, 8–10 minutes.
- 3
Dust a work surface with flour. Divide dough into 4 balls, flatten each to a thin disc about 1/8-inch thick.
- 4
Heat the remaining 1 tbsp oil in the skillet over medium-high. Fry each thepla 60–90 seconds per side until spots appear and edges curl.
- 5
Plate the warm thepla alongside the cooked aloo sabji and serve with a spoonful of green chili pickle on the side.
Tools you’ll need
- large mixing bowl
- 12-inch cast iron or stainless steel skillet
- wooden spoon
- work surface for rolling
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