India, Aug. 8 -- In the vast ecosystem of Indian flatbreads, few carry the quiet, everyday romance of the Gujarati methi thepla. Thin as parchment, tender from a splash of curd, and fragrant with fresh fenugreek leaves, the thepla is a culinary marvel of comfort-equally at home packed for long train journeys or stacked high on a weekday breakfast table. Also read | Thepla tacos, anyone? Instagram makes fusion tacos popular

While traditionally paired with a simple dollop of plain yoghurt or a knob of white butter, Mumbai-based chef Sanjyot Keer elevated the classic combination by pairing the soft theplas with an instant mango chunda.

Originally shared on his YouTube channel, Your Food Lab, in 2019, chef Sanjyot's version condenses the tr...