Being the mother of a little baby and a frequent traveller I’m constantly on the look out for good homemade dishes with a long shelf-life. Thepla is a Gujarathi version of the methi paratha and is one such dish which can be preserved for over a week. I packed this for dinner during our train travel a couple of weeks ago. The parathas were soft and tasty. They were supposed to last for a week but we finished them off in one sitting!! 🙂

In the train I met a Gujarathi aunty who told me about a lot of other breakfast recipes that can be preserved for a long time (typically snacks and savories made out of besan and deep fried)

Try thepla for your next week-long trip. This paratha is particularly useful to mothers who dont want to give kids any outside food. Also, sometimes you dont want to break your journey for a meal and would rather eat something on the drive.

This is my entry to the roti mela organized by Srivalli. Thanks for hosting this event and giving us a forum to share our Indian Bread recipes.

Ingredients :

  • 1 cup Wheat flour
  • 1 tablespoon Besan
  • 1 tablespoon Oil
  • Pinch of Haldi powder
  • 1/2 teaspoon Mirchi powder
  • 1 teaspoon Dhania powder
  • 1/2 teaspoon Jeera powder
  • 5 cloves of Garlic, finely chopped
  • 1 cup of Methi leaves, fine chopped
  • 1/4 cup Curds
  • 1/2 teaspoon Jeera seeds
  • 1/2 teaspoon Til seeds
  • Pinch Hing
  • Salt (to taste)
  • Sugar (to taste)

Procedure :

  1. Knead the above ingredients with water and make a soft dough.
  2. Dust in dry flour and roll out.
  3. Apply oil and cook on both sides on a hot tawa.

Please NOTE :
Spread out the theplas and allow the steam to escape before packing, else the condensed water droplets will spoil it quickly.