How to Make Methi Thepla Travel-Friendly

19 Jan How to Make Methi Thepla Travel-Friendly

Last Updated on January 19, 2026 by blessmyfoodbypayal

How to Make Methi Thepla Travel-Friendly with step wise pictorial and video method.

Thepla is a Gujarati word which means “spiced flatbread”.

There are various Thepla varities like plain thepla, lauki thepla, muli thepla, palak thepla and many more, but the most common and loved one is Methi Thepla made with fresh Fenugreek leaves.

Though methi ka thepla is popular amongst Gujarati families but it is being loved by the entire nation and there’s hardly any home, where it is not made during winters.

This methi thepla recipe is undoubtedly bring love for its amazing taste but it is more popular for the reason that you can carry it on travelling because it stays good to eat for 5 to 7 days and even more in winters. Hence you can called it travel friendly indian food.

There are numerous people fond of carrying homemade food while going out, especially for the route (train/road trips) where outside food feels unsafe or heavy, cooked in unhygienic oil.

And most of the home cooked food can’t be carried for travel for a long, except just for one time consumption.

But this thepla recipe is the best to have for the travelling. If made in a proper way, this thepla can be kept for couple of days. The best part of this recipe is that you don’t need any major accompaniment to enjoy it. Just a pickle and a cup of tea. Even if you don’t have pickle, only tea is also enough. Even after many days, thepla remains soft and flavourful.

TIPS TO MAKE METHI THEPLA TRAVEL FRIENDLY

We are not making thepla for travel purpose so didn’t take care those things necessary to make it travel friendly. But in case you are exclusively making it for travel, keep the below tips in mind while making and packing them, making it long-lasting homemade food.

• Make methi thepla without curd if planning to keep thepla for long. If you need it just for a day or two, then curd is fine.
• Avoid using onion, garlic or fresh grated vegetables to make it perfect food for travelling.
• Even the fresh methi works great, but if you slightly cook methi and ginger, cooking will reduce the moisture and enhances the life of thepa.
• Cook thepla properly ensuring there are no raw or moist spots.
• Use only oil in making thepla and no desi ghee.
• Before packing, make sure thepla turns completely cool. Never ever pack hot thepla.
• Pack thepla in air tight zip lock bags by releasing the air out of it.
• Keep away from heat and sunlight.
• Do not refrigerate and then carry at room temperature.
• Avoid opening the container repeatedly.

STEP-WISE PICTORIAL RECIPE OF HOW TO MAKE METHI THEPLA TRAVEL-FRIENDLY

Wash, pluck and roughly chop fresh methi leaves. Add ginger chilli paste,  white sesame seeds, carom seeds, hing, coriander powder, roasted cumin powder, turmeric powder, red chilli powder, salt and oil. Mix them well. Add whole wheat flour, besan and curd. Skip curd in case you are making thepla to carry on travelling.

Knead a normal dough using luke warm water. Make chapatis out of it. Cook on tawa from both the sides by applying oil on it.

Methi thepla is ready. Enjoy with pickle and tea.

HOW TO MAKE METHI THEPLA TRAVEL-FRIENDLY – RECIPE CARD

How to Make Methi Thepla Travel-Friendly

blessmyfoodbypayal

Learn how to make methi thepla travel-friendly by using less moisture, skipping curd, adding extra oil, and cooking them well for longer shelf life.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Breakfast

Cuisine Indian

Servings 20 theplas

Ingredients

  

1  cup = 250 ml

• 4 cup fresh methi leaves
• 3.5 cup whole wheat flour
• 1/2 cup besan
• 1/2 cup curd (avoid if making for travelling)
• 2 tbsp ginger chilli paste
• 1 tbsp white sesame seeds
• 1 tsp carom seeds
• 1/4 tsp hing
• 1 tsp coriander powder
• 1/2 tsp roasted cumin powder
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• Salt to taste
• 4 tbsp oil
• Warm water as required

Instructions

 

• Wash, pluck and roughly chop fresh methi leaves.
• Add ginger chilli paste,  white sesame seeds, carom seeds, hing, coriander powder, roasted cumin powder, turmeric powder, red chilli powder, salt and oil.
• Mix them well.
• Add whole wheat flour, besan and curd. Skip curd in case you are making thepla to carry on travelling.
• Knead a normal dough using luke warm water.
• Make chapatis out of it.
• Cook on tawa from both the sides by applying oil on it.
• Methi thepla is ready. Enjoy with pickle and tea.

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