Methi Thepla Recipe: Are you going on a trip and don’t know what to take with you on your trip? So for this methi thepla can be the best option. It doesn’t take much effort to make Methi Theplas which is excellent in taste and aroma. With some spices and fenugreek leaves, you will be able to prepare methi thepla very easily at home.
As we told you earlier also that Methi Thepla is best to take along in the journey, but curd will not have to be used to make it best. Actually, using curd can spoil fenugreek before 24 hours. On the other hand, if made without curd, thepla remains fresh for about 15 days by keeping it in the refrigerator. Let us tell you the recipe of making fenugreek (methi) thepla without curd.
Methi Thepla Recipe: Ingredients
- Gram flour
- chili powder
- turmeric powder
- Wheat flour
- green chili paste
- ginger paste
- spoon garlic paste
finely chopped fenugreek
- Coriander-cumin powder
- salt to taste
Recipe Without Curd for Travelers
To make Methi Thepla without curd, you need to take a deep bowl or a large bowl. After adding flour, add finely chopped fenugreek as well. After this, add green chili paste to bring some chili flavor. Apart from this, ginger-garlic paste can also be added to it.
Apart from this, add sugar, salt, red chili, cumin, asafoetida, turmeric, little oil, sesame and gram flour and mix well. After this, you have to knead the dough by adding water little by little. After this, apply a little oil to it and cover it with something and leave it for about 15 minutes.
After this, you have to take flour and make dough out of it. Keep in mind that all the balls should be equal. Now roll it like roti. Heat a non-stick griddle on the gas. Cook it like a paratha, applying oil as needed, on medium heat till it turns golden brown in color from both sides. In this way, fenugreek thepla will be ready.
To pack for travel, cool and wrap the fenugreek seeds in aluminum foil. On the other hand, if you want to store, pack the fenugreek thepla in an air-tight container and store it in the fridge.