Methi Thepla, Thepla Recipe Without Curds for Traveller (2024)

यात्रा के लिए मेथी थेपला की रेसिपी | यात्रा के लिए स्वादिष्ट थेपला | यात्रा के लिए थेपला बिना दही के - हिन्दी में पढ़ें (Methi Thepla, Thepla Recipe Without Curds for Traveller in Hindi)

મેથી થેપલા રેસીપી | મુસાફરી માટે મેથી થેપલા | દહીં વગરના મેથી થેપલા | મેથી થેપલા બનાવવાની રીત - ગુજરાતી માં વાંચો (Methi Thepla, Thepla Recipe Without Curds for Traveller in Gujarati)

If you like this Methi Thepla recipe, then try:

1. We have a huge collection of Gujarati Roti recipes on our website. So apart fromthepla for travel | thepla without cuds for travel | methi thepla good for 15 days |you can try out other recipes like:
   • Bhakri (Gujarati Recipe)
   • Banana Methi Thepla
   • Padvali Roti

How to make the dough for the Methi Thepla:

1. To make the dough for thethepla for travel | thepla without cuds for travel | methi thepla good for 15 days |take a deep bowl and add the whole wheat flour into it.
   
2. Add the finely chopped fenugreek (methi). You can also add kasoori methi or dreid fenugreek leaves if you do not have fresh fenugreek leaves.
   
3. Add the green chilli paste for the spice.
   
4. Add the garlic (lehsun) paste.
   
5. Also add the ginger (adrak) paste. Both ginger and garlic paste are added to flavour the dough of the Methi Thepla.
   
6. Now add the chilli powder. You can increase or decrease the quantity of the chili powder according to your spice tolerance level.
   
7. Add the sugar. It balances the flavours of the masalas that we are adding.
   
8. Add the coriander-cumin seeds (dhania-jeera) powder.
   
9. Add the turmeric powder (haldi) for the colour.
   
10. Add the cumin seeds (jeera).
    
11. Add the asafoetida (hing) for the desired astringent flavour.
    
12. Also 3 tbsp oil. This will make the Methi Theplas soft.
    
13. Add the sesame seeds (til). It gives a mild nutty flavour to the Methi Theplas.
    
14. Furthermore, add the besan (bengal gram flour). You can also add other flours like bajra or jowar flour to make it more nutritious.
    
15. Finally, add the salt to taste.
    
16. Add about 1 cup of water. You may require more water depending upon the quality of the flour.
    
17. Mix well and knead into a semi-soft dough and let it rest for about 15-20 minutes. This will make the dough more pliable.
    

How to proceed for the Methi Thepla:

1. Divide the dough into 24 equal portions.
   
2. Sprinkle a little flour on the rolling surface.
   
3. Take a portion of the dough and flatten it.
   
4. Roll out each portion into a 150 mm. (6") diameter circle using a rolling pin.
   
5. Heat a non-stick tava (griddle) and cook the Methi Thepla, on a medium flame.
   
6. Apply a little oil, and let it turn golden brown on one side.
   
7. Flip and cook the other side in the same manner.
   
8. Repeat the steps 2 to 7 with the remaining dough to make 23 more theplas.
9. Serve immediately or cool the Methi Theplas and wrap in an aluminium foil. Pack them in an air-tight container and store in your refrigerator. Theplas will last for 15 days and perfect to carry when you travel by plane or train and then store in the refrigerator. We make 50 to 75 theplas and take them overseas. They are such a life saver when travelling out of India. At room temperature the Methi Theplas will stay for 2 to 3 days so perfect to take when you are travelling and then put the theplas in the fridge when you arrive at your destination.
   

Benefits of Thepla

1. Travel foods if opted from outside are often associated with junk foods.
   
2. These Methi Theplas are a wholesome option for kids instead of those calorie laden foods like sandwiches which are often carried.
3. These serve the purpose of any meal of the day – be it a breakfast, lunch or dinner.
4. Apart from satiating their little tummies, they provide energy to keep them going during the travel.
5. Fenugreek leaves help add on vitamin A to their meals. This vitamin has a key role in vision.
6. With their soft texture they are sure to suit senior citizens too who are travelling with you.
7. Serve them with a bowl of curd and you are all set for your nourishing meal to enjoy your vacation.

Frequently Asked Questions

1. Q. I am going to abroad for 15 days, i have no idea whether the hotel has a refridegrator. How long can the Thepla stay withoutrefridegrator?1. Make theplas using the above recipe just a few hours before leaving for your travel tour. Cool the theplas very well.2. Even if there is slight warmth remaining in the theplas, then the chances of them getting spoilt are very high. At the same time also ensure that you do not leave them for more hours to cool down, else the edges of the theplas will turn crisp.3. Once the theplas have been cooled enough, pack them only in aluminium foil, ensure that the theplas are very well sealed.4. Pack only a few theplas in a foil at a time, so you finish all the theplas once you have opened the foil. Try and avoid packing too many theplas in a foil that you cannot finish at a go.5. Theplas packed in foil and re-packed have decreased shelf life.6. These pointers will increase the shelf-life of theplas at room temperature only in cold weather where the temperature is low.

2. Q.If I add milk instead of curd in thepla, then what will the shelf life of these thepla?

   We have not tried making them with milk. If you use curd, they will stay fresh for upto 15 days.

3. Q.Can we use homemade ghee instead of oil?

   Yes, you can. The taste would differ. Theplas are generally cooked in oil and not ghee.

4. Q.I am travelling go abroad for 14 day wanted to pack theplas just wondering if it will stay during the whole journey including the flight durations?

   Make sure you add lots of oil while cooking. Once done, cool them completely and pack. They will stay fresh for 15 days

5. Q. Can you explain as to why have you added besan to flour?

   The Thepla will stay soft with it.

6. Q.How many days can these be good with and without refrigerator?

   They will stay fresh at room temperature only for 2 days.

to make methi parota

1. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. 2. Put 1/8 tsp oil evenly over it. 3. Sprinkle little whole wheat flour evenly over it. 4. Roll it up tightly and roll it over from one end to the other end to form a swiss roll and press it lightly. 5. Roll again into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. 6. Heat a non-stick tava (griddle) and cook the parota, using ¼ tsp of oil, till golden brown spots appear on both the sides.
   

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