Methi Thepla is a very popular snack of Gujarat. These are a flat breads that are made using methi leaves (fenugreek leaves). This is a fantastic way to add greens to your diet especially to your kids if they are refusing to eat them. This is also a perfect food to be taken when you are travelling long distances or going on picnics as they are easy to pack and do not spoil easily and keep well for a few days.
Theplas are very easy to prepare and takes very little time and uses the ingredients that are already available in your pantry. Theplas are not only the comfort food of the Gujarathi people but mine too as I eat them just plain whenever the hunger pangs hit me.
This is a no onion, no garlic recipe. So its perfect to make and enjoy during the vrat (fasting) days. They are light on the stomach, healthy, nutritious and filling too at the same time.
Usually I get only mini bunch of methi but recently I was able to get a big bunch of well grown methi. My kids do not eat the theplas made with the mini bunch of methi as they taste a bit bitter. I used to mix the methi leaves with a little bit of salt and keep it for some time. The leaves will start letting out water and you can squeeze the methi out of excess water and add it to the flour. This used to get rid of bitterness but I also fear the lack of nutrients when I follow this method.
Usually curd is used to knead the flour, but I have always used water to knead the dough as it will not quickly become sour. Theplas are usually served with a sweet pickle like mango chunda and yogurt
(curd) but I find the sweet pickle quite foreign to my South Indian taste buds, as to me pickle always signifies spiciness. I served with spicy ginger chutney.