Fenugreek-Infused Thepla with Cumin

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft, spiced flatbreads packed with fresh fenugreek leaves and cumin, perfect for breakfast with yogurt. This indian-inspired vegetarian ready in about 40 minutes pairs Whole wheat flour, Fenugreek leaves, Cumin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 100 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (11 ratings) Prep: 25 min Cook: 15 min Serves 12 Indian cuisine 100 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a large bowl, combine 1 1/2 cups whole wheat flour, 1/4 cup finely chopped fenugreek leaves, 1 teaspoon cumin seeds (ground), 2 finely chopped green chilies, 1 inch grated ginger, and 1/2 teaspoon salt; mix well.
  2. Step 2: Gradually add 1/2 cup water and 1 tablespoon oil while stirring until a soft, pliable dough forms; if too dry, add water by the teaspoon.
  3. Step 3: Cover the dough and let rest for 30 minutes at room temperature.
  4. Step 4: Divide the dough into 12 equal portions and roll each into a 6-inch circle on a lightly floured surface; dust lightly with flour to prevent sticking.
  5. Step 5: Heat a griddle over medium heat; place one rolled dough circle on the griddle and cook for 2 minutes until small bubbles form on the surface.
  6. Step 6: Flip and cook for another 2 minutes until golden brown on both sides; press gently with a spatula.
  7. Step 7: Serve warm with plain yogurt or pickle.

Frequently asked questions

How long does Fenugreek-Infused Thepla with Cumin take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Fenugreek-Infused Thepla with Cumin?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole wheat flour from drying out.

Can I substitute ingredients in Fenugreek-Infused Thepla with Cumin?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Fenugreek-Infused Thepla with Cumin for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Fenugreek-Infused Thepla with Cumin vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes