How to Make Methi Thepla Travel-Friendly
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.
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.