5 Kid-Friendly Recipes To Use Methi As Part Of Your Meal Plan

Fenugreek or methi is an extremely versatile green vegetable used in many ways – methi seeds, kasuri methi and fresh methi leaves. Fenugreek or methi is extremely healthy for babies as well as lactating mothers. However, you should know that like with all things, overconsumption can be harmful. You can start giving methi to your baby once he/she turns 10 months. Methi leaves are a rich source of vitamin K,  fibre and antioxidants.

Some of the health benefits associated with this bitter green vegetable include

• Helps the digestive system
• Increase in lactation
• Helps control diabetes

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I’ve put together recipes where we have used fresh methi leaves since they are in season now. They are simple to make and pack a powerful taste and nutritional punch. So be sure to add them to your meal plan. 

Methi Theplas

Ingredients

• Gehun Atta
• Methi/ Fenugreek Leaves
• Grated Bottlegourd/ Lauki
• Turmeric/Haldi
• Salt
• Red Chilli Powder/ Lal Mirch
• Coriander Cumin Powder/ Dhania Jeera Powder
• Asafoetida/ Hing
• Oil
• Dahi
• Sesame Seeds/Til

Method

• Take atta in a bowl and mix in the greens, haldi, lal mirch, dhania jeera powder, hing
• Tip in some oil, curd, white til and start kneading the dough
• Add the grated lauki and salt mix well to form a dough
• Add just enough water to help it combine
• Grease your hands with a little oil and knead some more once it comes together
• The dough shouldn’t be too soft – don’t worry your theplas will be super soft though
• While the tawa is heating, take medium size balls, squash them a little and roll-out
• The thepla should be as thin as you can get it
• The flame should be on high & the tawa nice & hot before you put the thepla on it
• Put a little oil on both sides and let it cook
• You can eat it with curd and pickle.

Scroll down to check out the other interesting recipes

using your seasonal favourite- methi!