Methi Thepla, Thepla Recipe Without Curds for Traveller

1. We have a huge collection of Gujarati Roti recipes on our website. So apart from Methi Thepla recipe you can try out other recipes like:
   • Bhakri (Gujarati Recipe)
   • Banana Methi Thepla
   • Padvali Roti
    

1. To make the dough for the Methi Thepla, 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.
    

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 yuor destination.