Methi Potato Flatbread

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Traditional Indian flatbreads stuffed with fresh fenugreek leaves and mashed potatoes, pan-fried until golden and crisp. This indian-inspired vegetarian ready in about 50 minutes pairs fresh methi leaves, medium potatoes, whole wheat flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, 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.

Ingredients

• 1 cup fresh methi leaves
• 2 medium potatoes
• 1/2 cup whole wheat flour
• 1/4 cup water
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric
• 1/2 tsp salt
• 2 tbsp vegetable oil

Instructions

1. Step 1: Boil 2 medium potatoes until tender, peel, and mash until smooth. Combine mashed potatoes with 1 cup chopped fresh methi leaves, 1/2 tsp cumin seeds, 1/4 tsp turmeric, and 1/2 tsp salt in a bowl.
2. Step 2: Gradually add 1/2 cup whole wheat flour and 1/4 cup water to the potato mixture, kneading until a firm, non-sticky dough forms.
3. Step 3: Divide dough into 6 equal portions, roll each into a ball, then flatten into 1/4-inch thick circles on a lightly floured surface.
4. Step 4: Heat 2 tbsp vegetable oil in a non-stick skillet over medium heat. Cook each flatbread for 2-3 minutes per side until golden brown and crisp, flipping once.
5. Step 5: Repeat with remaining dough, adding more oil as needed, and serve warm.