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.
- 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)
- Knead the above ingredients with water and make a soft dough.
- Dust in dry flour and roll out.
- 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.