Chef Aruna Vijay shared an amazing travel-friendly Methi Thepla recipe that is a total lifesaver and lasts for 10 days!
1.5 cups wheat flour 3 tbsp besan 1 tsp ajwain 1 tsp jeera 1 tbsp white sesame seeds 2 tsp red chilli powder 1.5 tsp haldi Salt 2 tbsp+1 tbsp oil 1 cup finely chopped fresh methi 1-inch grated ginger 1 chopped green chilli Water
1. In a pan, sauté chopped methi, ginger, and green chilli for a few minutes.
2. In a bowl, add flour, besan, ajwain, jeera, red chilli powder, haldi, salt & oil. 3. Add the sautéed methi mixture to the dry ingredients.
4. Mix everything and gradually add water to knead into a soft dough. 5. Roll out each thepla as thin as possible.
6. Heat a pan on medium to high flame and place a thepla on it. 7. Once bubbles appear on one side, flip it over. 8. Spread about 1 teaspoon of oil on the flipped side and press gently.
9. Flip again and continue to cook until you see light brown spots-avoid dark spots or burning. 10. Once cooked, remove and place on a plate. Spread them out and cover them with a clean cloth-do not fan dry.
Pack them in an airtight container or ziplock once completely cool. If you're staying in a hotel with a fridge, refrigerate the theplas to extend their shelf life.