10 Authentic Indian Recipes Your Dadi Never Wrote Down

5. Methi Thepla — Gujarati fenugreek flatbread for tiffin

Methi thepla is a tiffin-time favorite in many Gujarati households, and it’s a perfect example of dadi’s pragmatism: blend greens into the dough so nothing goes to waste. Thepla combines wheat flour, chopped fresh fenugreek leaves (methi), spices such as turmeric and red chili, and a touch of yogurt or oil to make pliable dough. Your dadi’s two secrets were the right hydration and a gentle rolling touch so the breads cook evenly without tearing. They’re cooked on a hot griddle, brushed lightly with oil, and packed with pickles or plain yogurt for lunchboxes. For cooks who don’t find fresh methi easily, use frozen methi after thawing and squeezing, or mix in fresh spinach plus a teaspoon of fenugreek powder for the distinct bitterness. Theplas travel well and reheat simply, which is why they were tiffin staples. They balance bitter greens with mellow wheat, and they’re easy to scale for weekday meals or weekend experiments with fillings and flours.