My apologies for not posting regularly on the blog since the start of 2023. I have been in India since the first week of February and having done a fair bit of domestic travel, I have not been in the headspace to even think about content creation. But currently I'm at home in Bangalore (not gotten into the habit of saying Bengaluru yet!) and have some time to myself so I decided to cook and blog a recipe that has quickly gone on to become a weekday staple meal.
For those who have been following this space for a long time, you may be aware of my love for herbs and green leafy vegetables. Among those, methi or fenugreek leaves rank among my most favourite.
In Singapore, fresh methi leaves aren't available at local grocery stores so the only way to get our hands on them is when we go to Indian grocery stores. Since they are hard to come by, I tend to buy a substantial amount and spend the next few days making some of my favourite dishes. If you have not done so yet, I suggest you try my recipes for Methi Paneer, Methi Pulao and Methi Dosa which are some of the dishes I typically make with fresh methi. I also tweak my Aloo Paratha recipe by adding in sautéed methi to the aloo (potato) filling which tastes just as great if not better.
A dish I've learned to make more recently is methi thepla. I had it at a friend's house along with pickle and a spiced yoghurt-based side dish called tikhari a few years ago and I really liked the combination. I got the recipes, tweaked them a little to suit our preferences and I haven't looked back since. These nutritious theplas turn out tender and are both wholesome and flavourful.
Methi thepla and tikhari now features as a staple on our weekday menu. My family loves it, guests appreciate it, and it is super travel and lunch box friendly so an all-round winning dish in my humble opinion.
I hope you try this recipe and it works just as well for you as it does for me 😊
