The quintessential Gujarati recipe that contains 5 different tastes! The addition of chickpea flour and yogurt to whole wheat flour reduces the overall glycemic index and the addition of fresh fenugreek leaves adds to fibre content. I also add little bit jaggery while making the dough – the sweetness of jaggery compliments the slight bitterness of methi leaves really well. And if you don’t use water, these theplas can last for upto 5 days!