Jaynika’s love for cooking began in her teenage years. Growing up in the UK in a Gujarati family, she learnt a lot by watching her mum prepare traditional Gujarati dishes. One of her all-time favourites is the dish she’s sharing with us today: Gujarati Methi Thepla.

Made with finely ground wholemeal and barley flour, fresh fenugreek leaves (methi), and aromatic spices, this humble flatbread holds a special place in her heart. Jaynika first wrote down the recipe during her last visit to Navsari, India, while spending time with her grandmother. Her grandmother was surprised that Jaynika wanted to document such an everyday recipe! But as Jaynika says, “Often the most comforting food is the simplest—full of flavour, warmth, and memories.”

One morning in Navsari, Jaynika and her grandmother headed to the local market to source the ingredients—especially the fresh methi leaves, which are the star of the dish. Methi has a slightly bitter but refreshing aftertaste and a distinctive aroma that keeps you coming back for more. It’s also highly nutritious and known for its anti-inflammatory properties.

When it came to learning the recipe, Jaynika simply observed. Her grandmother didn’t use measuring cups or spoons—just instinct, experience and love. Time seemed to pass quickly as they cooked together, and Jaynika had to rely on memory to recreate the process later at home, experimenting until she got it just right.

For Jaynika, cooking is more than just preparing a meal—it’s a way to stay connected to her roots, her culture, and to nourish her body. It’s an activity she deeply enjoys, especially now that she’s living far away from her family.

Although Jaynika has been vegetarian since birth, she made the decision to go vegan during the COVID lockdown in London. Learning more about the environmental impact of our food systems pushed her to take the next step. This version of Methi Thepla is fully vegan—she omits the yoghurt traditionally used in the dough. When asked what yoghurt does in the dish, Jaynika explains that it makes the thepla fluffier, but the vegan version still tastes delicious and holds its own in both flavour and texture.

Transitioning to a vegan lifestyle came with its challenges, but being raised vegetarian made it easier for Jaynika to adjust. She became more mindful of plant-based protein sources and focused on creating balanced, nutritious meals using a variety of vegetables, whole grains, legumes, and beans. Drawing on culinary ideas from different cultures and experimenting with spices and herbs has made every dish exciting and full of flavour. Eating this way not only supports the environment, but research has also shown it can benefit our health too.

Inspired by her journey and a desire to connect with others walking a similar path, Jaynika started a Vegan Cookbook Club in mid-2024. The club meets once a month, with participants bringing a dish from a vegan cookbook they’ve all agreed on for that month. Now living in Sydney, far from her UK family, the cookbook club has become a source of warmth and community for Jaynika—a space where conversations flow, food is shared, and inspiration is exchanged. It’s grown into something everyone looks forward to each month.

You can sign up to join their next gathering here.

Tips from Jaynika:

Every meal is a chance to make a difference. The food choices we make every day have a direct impact on the planet. A plant-based diet generally uses fewer resources—less water, less land, and produces fewer greenhouse gas emissions compared to animal-based diets. By choosing more plant-based meals, you’re contributing to a more sustainable and kinder food system—one plate at a time.

How to store leftover thepla: Theplas freeze really well. Just pop them into an airtight container or reusable freezer bag. When ready to eat, reheat them quickly in a frying pan with a drizzle of oil. They’re perfect served with creamy curries, chutneys, yoghurt, or a classic Gujarati-style fried potato curry.

Thinking about starting your vegan food journey? Start small. Try swapping out one or two ingredients per week and gradually increase the frequency. Broaden your pantry staples—stock up on a variety of plant-based proteins such as lentils, chickpeas, tofu, tempeh, nuts and seeds, along with a good selection of spices and herbs. If going fully vegan feels like too much too soon, start by reducing your meat intake—perhaps begin with one meat-free day per week, then build up to more. Small, consistent changes can lead to a big impact.