Methi Thepla, Thepla Recipe Without Curds for Traveller
by Tarla Dalal
Added to 70 cookbooks
This recipe has been viewed 78545 times
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 .
- 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 per thepla
|Vitamin A||72.5 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||0.6 mg|
|Folic Acid||6.7 mcg|
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