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thepla for travel recipe | thepla without cuds for travel | methi thepla good for 15 days |

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Tarla Dalal

 29 October, 2019

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Table of Content

About Methi Thepla, Thepla Recipe Without Curds For Traveller down arrow
Ingredients down arrow
Methods down arrow
If you like this Methi Thepla recipe, then try: down arrow
How to make the dough for the Methi Thepla: down arrow
How to proceed for the Methi Thepla: down arrow
Benefits of Thepla down arrow
Frequently Asked Questions down arrow
To make methi parota down arrow
Nutrient values down arrow

thepla for travel | thepla without cuds for travel | methi thepla good for 15 days | with 25 amazing images

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

To make these methi thepla good for 15 days 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 of thepla for travel.

You also need to make sure you add lots of oil while cooking; otherwise methi theplas will become dry and spoil soon. When made as per the instructions, the 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 thepla without cuds for travel 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.

Enjoy thepla for travel | thepla without cuds for travel | methi thepla good for 15 days | with detailed step by step photos below.

 

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

Tags

Preparation Time

10 Mins

Cooking Time

20 Mins

Total Time

30 Mins

Makes

24 theplas

Ingredients

Method

For methi thepla
 

  1. To make methi theplas, combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.
  2. 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.
  3. 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.
  4. Cool, wrap in an aluminium foil, pack in an air-tight container and store the methi theplas in refrigerator.

Methi Thepla, Thepla Recipe Without Curds for Traveller recipe with step by step photos

If you like this Methi Thepla recipe, then try:

 

    1. We have a huge collection of Gujarati Roti recipes on our website. So apart from thepla for travel | thepla without cuds for travel | methi thepla good for 15 days | you can try out other recipes like:  
How to make the dough for the Methi Thepla:

 

    1. To make the dough for the thepla 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 without refridegrator?  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.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per thepla
Energy126 cal
Protein2.3 g
Carbohydrates13.1 g
Fiber2.3 g
Fat7.4 g
Cholesterol0 mg
Sodium4.7 mg

Click here to view Calories for Methi Thepla, Thepla Recipe Without Curds for Traveller

The Nutrient info is complete

Your Rating*

user
Fiddie

April 2, 2018, 10:31 a.m.

Can we make the dough in advance , refrigerate and use later?

5 
user
Tarla Dalal

April 2, 2018, 10:31 a.m.

Yes you can.

user
Smita mudliar

April 1, 2018, 5:26 a.m.

5 
user
hetal

July 8, 2017, 1:04 p.m.

how to preserve thepla 1 month. please give some trike.

5 
user
Tarla Dalal

July 8, 2017, 1:04 p.m.

Hi Hetal, Follow our recipe https://www.tarladalal.com/Methi-Thepla-Thepla-Recipe-Without-Curds-for-Traveller-40726r and use lots of oil for cooking.

user
gayathri

Nov. 30, 2016, 11:56 a.m.

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

5 
user
gayathri

Nov. 18, 2016, 11:48 a.m.

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.

5 
user
Krishna Agrawal

Oct. 13, 2016, 1:02 p.m.

Hi mam, can we use homemade ghee instead of oil

5 
user
Tarla Dalal

Oct. 13, 2016, 1:02 p.m.

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

user
Shilpa garg

Sept. 9, 2016, 12:24 p.m.

Hello ma''am I m going to abroad for 15 days I have a little confused their is no refrigerator in hotels room so how many days can i manage thepla without refgirerator ? Plz confirm me if i still additional adding which remain at least a week

5 
user
Tarla Dalal

Sept. 9, 2016, 12:24 p.m.

Dear Shilpa Here are some pointers for you. Firstly ensure that you avoid the use of completely while kneading the dough of thepla as mentioned in this recipe. Secondly make theplas using the above recipe just a few hours before leaving for your travel tour. Cool the theplas very well. Even if there is slight warmth remaining in the theplas, then the chances of them getting spoilt easily 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. Once the theplas have been cooled enough, pack them only in aluminium foil in such a way that the theplas are very well sealed. 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. Theplas packed in foil and re-packed have decrease shelf life. These pointers will increase the shelf-life of theplas at room temperature only in cold weather where the temperature is low.

user
Asari

Aug. 16, 2016, 5:42 p.m.

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

5 
user
Aswathy Nair

June 18, 2016, 9:20 a.m.

What to do when methi is not in season?

5 
user
Tarla Dalal

June 18, 2016, 9:20 a.m.

There are 2 options. When methi leaves are in season, you can dry them in sun for 1 to 2 days and then refrigerate it in a ziplock bag till further use. Alternatively, you can use small quantities of dried fenugreek leaves (kasuri methi).

user
Suresh bhosale

May 26, 2016, 9:24 a.m.

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

5 
user
Krishna Agrawal

April 17, 2016, 2:54 p.m.

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

5 
user
Anita khandelwal

April 16, 2016, 7:58 p.m.

Hello mam, if I add milk instead of curd in thepla, then what will the shelf life of these thepla?

5 
user
Aakanksha

March 17, 2016, 9:45 a.m.

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

5 
user
Tarla Dalal

March 17, 2016, 9:45 a.m.

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!

user
Shruti

Dec. 8, 2015, 4:21 p.m.

5 
user
sheetal

March 30, 2014, 8:06 p.m.

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

5 
user
Tarla Dalal

March 30, 2014, 8:06 p.m.

The Thepla will stay soft with it.

user
Rashmi

April 16, 2013, 9:51 a.m.

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

5 
user
Tarla Dalal

April 16, 2013, 9:51 a.m.

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

user

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