Can’t travel without snacks? Learn how to make theplas that last for days

Travel often brings the joy of exploration, but it can also bring the challenge of finding convenient, nutritious, and delicious snacks. For those who can’t imagine a trip without some delicious dishes, the simple thepla is a game-changer. Made primarily from whole wheat flour, spices and various vegetables, this traditional Indian flatbread is not only delicious but can last for several days, making it an ideal travel snack. Whether you’re setting off on a long road trip, hiking, or flying across time zones, Thepla can be a perfect travel companion.

Also read: Add bottle gourd to Gujarati thepla to give it a healthy taste; Get the easy recipe of Lauki Thepla here

What makes Thepla ideal for travel?

Theplas are known for their remarkable shelf life, making them a top choice for travel snacks. Unlike soft breads or delicate pastries, thepla flour contains ingredients that help the bread retain moisture without spoiling quickly. When prepared correctly, thepla can stay fresh for up to a week, especially if stored in an airtight container.

The main ingredients in thepla include whole wheat flour, curd, oil or ghee, spices such as turmeric, cumin, and coriander, and often vegetables such as fenugreek leaves (methi), spinach, or carrots. This combination not only enhances the taste but also adds nutritional value making thepla a satisfying and energizing snack on the go.

Thepla made from fenugreek is popular in India

How to make thepla in bulk for traveling

Making thepla at home is easy and requires minimal ingredients. Here’s a simple recipe that will prepare soft, delicious theplas perfect for traveling:

Material:

• 2 cups whole wheat flour
• 2 tbsp sesame seeds (optional)
• 1 tbsp celery
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (optional for heat)
• 1/2 teaspoon salt (as per taste)
• 1 tablespoon oil or ghee
• 1/4 cup curd (optional, for softness)
• Water as required to knead the dough
• 1/2 cup finely chopped spinach, fenugreek leaves, or grated carrots (optional)
• oil or ghee for cooking

Instruction:

1. Prepare the dough: Combine the flour, sesame seeds, oregano, turmeric, cumin, chili powder, and salt in a large bowl. Add curd and one tablespoon oil or ghee. Gradually add water, mix until a smooth dough is formed. Knead the dough for about 5-7 minutes to make it soft and flexible. If you are adding vegetables like spinach or carrots, add them to the dough while kneading the dough.
2. Let the dough rest: Once kneaded, cover the dough with a wet cloth and let it rest for about 15-30 minutes. This resting period makes the thepla easier to roll.
3. Roll out thepla: Divide the dough into small balls (about the size of golf balls). Roll each ball into a thin circle, sprinkling a little flour as needed to prevent sticking. Aim for a size around 6-8 inches in diameter.
4. Cook the thepla: Heat a tawa or non-stick pan on medium flame. Place one thepla on a hot surface and cook until small bubbles form on top, about 1-2 minutes. Turn the thepla and cook it from the other side also. Brush with oil or ghee and flip again, pressing lightly with a spatula to ensure it cooks evenly. Thepla should become golden brown from both sides.
5. Store the thepla: Once cooked, allow the thepla to cool to room temperature before storing. Store them in an airtight container or ziplock bag for maximum freshness. To keep them from drying out too much, you can place a layer of parchment paper between each thepla.

Also read: 5 foods you should avoid eating before flying

Tips for long lasting thepla

• Use oil or ghee: This keeps the thepla soft and moist for a long time.
• Do not overcook: Overcooked theplas can become hard and brittle, reducing their shelf life.
• Add vegetables sparingly: Adding vegetables like spinach or carrots adds flavor, but can add moisture. Make sure the vegetables are well dried or use them in limited quantities for best results.
• Cool before storing: Always let theplas cool completely before sealing them in containers to prevent condensation, which can cause them to spoil.

Also read: Enjoy your vacation to the fullest: 7 foods to avoid while traveling

Why is Thepla great for travel?

Thepla is portable, nutritious and easy to pack. They provide a good balance of carbohydrates, proteins and fibre, ensuring that you remain energetic during your journey. Unlike many other snacks that require refrigeration or can quickly become soggy or stale, thepla’s sturdy texture makes it a reliable snack for long trips. Additionally, the combination of spices can aid digestion, which is especially helpful if you’re consuming them during long flights or road trips.

Next time you plan a trip, skip the usual processed snacks and bring along homemade theplas. Whether eaten plain or paired with curd, pickle or chutney, thepla will definitely make your travel experience more delicious and satisfying.