So here is my 50^th Post – Methi Thepla, one of the simplest desi recipes of India and always a big hit aming Gujaratis. These delicious flatbreads made with wheat flour, fresh fenugreek leaves and good mix of daily spice powders, have always been happily savored with pickles, tea and dry curry and it never ever disappoints.

Theplas rule my kitchen all the time. Being a pure Gujju (slang form for the word Gujarati) myself, though I have eaten it million times it has forever been my favorite ‘on the go’ item. Be it as a wrap with a good spread of Indian Pickles during picnics, or a perfect lunch box fix or a quick breakfast.

And yes, no trip can miss a big dabba of theplas packed! Our long or short train/bus journeys are tucked with theplas and some dried potato curry with yoghurt with it (yes, we do stock an extra pile for our fellow passengers too!).

Many thepla lovers add their own twist to present a different yet delicious item. Thepla has traveled many variations. Many add add spinach, coriander or bottle gourd or none according to their preferences. It remains a light, healthy and nourishing and a deceptive good snack for those who don’t like fenugreek.