Methi Thepla, Thepla Recipe Without Curds for Traveller

by Tarla Dalal

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Nothing like theplas to carry along on a journey. Not only are they very tasty with the superb flavour and aroma of methi, they are also satiating and convenient.

To make these theplas we have used a whole wheat flour dough with a large assortment of taste-giving ingredients ranging from green chilli paste and spice powders to sesame seeds. However, we have not used curds, in order to increase the shelf life.

You also need to make sure you add lots of oil while cooking; otherwise they will become dry and get spoilt soon. When made as per the instructions, the Methi Theplas will stay fresh in the fridge for almost 15 days.

When you anticipate a busy fortnight, you can make a large batch and keep them in stock. Just take them out when you want a nice meal, warm them slightly on a tava and enjoy with curds and pickles .

You can also try other variants of theplas like Zucchini Thepla , Mooli Thepla or Doodhi Theplas .

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Methi Thepla, Thepla Recipe Without Curds for Traveller recipe - How to make Methi Thepla, Thepla Recipe Without Curds for Traveller

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Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins Makes 24 theplas
Show me for theplas

Ingredients

3 cups whole wheat flour (gehun ka atta)
1 cup finely chopped fenugreek (methi)
1 tsp green chilli paste
2 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
1 1/2 tsp chilli powder
1 tbsp sugar
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp turmeric powder (haldi)
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
3 tbsp oil
1 tbsp sesame seeds (til)
2 tbsp besan (bengal gram flour)
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for cooking

Method

Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.
Divide the dough into 24 equal portions and roll out each portion into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook each circle, on a medium flame, using oil, till it turns golden brown in colour from both the sides.
Cool, wrap in an aluminium foil, pack in an air-tight container and store in refrigerator.

Nutrient values (Abbrv) per thepla

Energy	105 cal
Protein	2.4 g
Carbohydrates	13.4 g
Fiber	2.3 g
Fat	4.9 g
Cholesterol	0 mg
Sodium	5.1 mg

For the complete nutrition table click here

RECIPE SOURCE : Tarla Dalal's Latest Recipes

Reviews

Krishna Agrawal

on 16 Sep 18 05:40 AM

Hi mam, can we use homemade ghee instead of oil

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Tarla Dalal Hi Krishna, Yes, you can. The taste would obviously differ. Theplas are generally cooked in oil and not ghee.

17 Sep 18 09:16 AM

on 15 Sep 18 02:55 PM

Hi mam,my son is traveling go abroad for 3 months wanted to pack can i use kasuri methi instead of fresh methi

Tarla Dalal We have not tried making them using kasuri methi or stored them for 3 months. If you add fresh leaves, they will stay fresh for up to 15 days.

15 Sep 18 03:40 PM

Aakanksha

on 27 Jul 18 12:34 PM

Hi man , iam travelling go abroad for 14 day wanted to pack theplas just wondering if it will stay during the whole journey including the flight durations and all , let me know Thanks

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

27 Jul 18 03:53 PM

Shruti

on 18 Dec 17 10:22 AM

Tarla Dalal Glad you liked the recipe.

14 Jul 18 11:57 AM

Suresh bhosale

on 17 Nov 17 04:38 AM

Excellent. This is very useful food while in travel. If u have any suitable receipes for Traveller PL. Inform.

Tarla Dalal Hi, We are delighted you loved the recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

17 Nov 17 08:43 AM

gayathri

on 08 Oct 17 06:56 PM

Hi mam.shall I use kasuri methi leaves instead of fresh leaves.I need to pack this for 2 days journey mam Please reply

Tarla Dalal Hi, If you wish to store them only for 2 days they will stay the way this recipe is.

09 Oct 17 08:35 AM

on 07 Oct 17 07:52 PM

Hi mam .shall I replace dried fenugreek leaves (that is kasuri methi leaves) in this recipe Instead of fresh methi leaves.i need to pack this recipe for my 2 days journey.pls reply mam.

Tarla Dalal Hi Gayathri, Even if you add fresh leaves, they will stay fresh for up to 15 days.

27 Jul 18 03:54 PM

sheetal

on 03 Jun 17 12:22 PM

Can you explain as to why have you added besan to flour.

Tarla Dalal The Thepla will stay soft with it.

03 Jun 17 04:10 PM

Rashmi

on 09 Jan 17 09:21 PM

Hello mam, thank you for the recipe. I just wanted to know how many days can these be good with and without refrigerator? Thanks.

Tarla Dalal Hi Rashmi, They will stay fresh at room temp only for 2 days.

10 Jan 17 08:28 AM

Asari

on 23 Mar 16 04:47 PM

This thepla recipe has made my travelling very easy.. as it stays fresh and soft even after 2 days.. thank you for this recipe..

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