Can't Travel Without Snacks? Learn How To Make Theplas That Last For Days

Travelling often brings the joy of exploration, but it can also come with the challenge of finding convenient, nutritious, and delicious snacks. For those who can't imagine a journey without some tasty treats, the humble thepla is a game-changer. This traditional Indian flatbread, made primarily from whole wheat flour, spices, and various vegetables, is not only flavorful but can also last for several days, making it an ideal travel snack. Whether you're embarking on a long road trip, a hiking adventure, or a flight across time zones, theplas can be the perfect travel companion.

Also read: Give A Healthy Spin To Gujarati Thepla By Adding Lauki To It; Find Easy Recipe Of Lauki Thepla Here

What Makes Theplas Ideal for Travel?

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

The key ingredients in thepla include whole wheat flour, yoghurt, oil or ghee, spices like turmeric, cumin, and coriander, and often vegetables such as fenugreek leaves (methi), spinach, or carrot. This combination not only enhances the flavour but also adds a level of nutrition that makes thepla a satisfying and energizing snack on the go.

Thepla made with methi is popular in India

How To Make Theplas In Bulk For Travel

Making theplas at home is straightforward and requires minimal ingredients. Here's a simple recipe that will yield soft, flavorful theplas perfect for travel:

Ingredients:

• 2 cups whole wheat flour
• 2 tablespoons sesame seeds (optional)
• 1 tablespoon caraway seeds (ajwain)
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon chilli powder (optional for heat)
• 1/2 teaspoon salt (adjust to taste)
• 1 tablespoon oil or ghee
• 1/4 cup yoghurt (optional, for softness)
• Water as needed to make the dough
• 1/2 cup finely chopped spinach, methi leaves, or grated carrots (optional)
• Oil or ghee for cooking

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the flour, sesame seeds, caraway seeds, turmeric, cumin, chilli powder, and salt. Add the yoghurt and a tablespoon of oil or ghee. Gradually add water, mixing until a smooth dough forms. Knead the dough for about 5-7 minutes to make it soft and pliable. If you're adding vegetables like spinach or carrots, incorporate them into the dough while kneading.
2. Rest the Dough: Once kneaded, cover the dough with a damp cloth and let it rest for about 15-30 minutes. This resting period makes rolling out the theplas easier.
3. Roll Out the Theplas: Divide the dough into small balls (about the size of a golf ball). Roll each ball into a thin circle, dusting with a little flour as needed to prevent sticking. Aim for a size of about 6-8 inches in diameter.
4. Cook the Theplas: Heat a tawa or non-stick pan over medium heat. Place one thepla on the hot surface and cook until small bubbles begin to form on the top, about 1-2 minutes. Flip the thepla and cook the other side. Brush with oil or ghee and flip again, pressing lightly with a spatula to ensure even cooking. The thepla should turn golden brown on both sides.
5. Store the Theplas: Once cooked, let the theplas cool to room temperature before storing. Keep them in an airtight container or ziplock bag for maximum freshness. To prevent them from becoming too dry, you can layer parchment paper between each thepla.

Also Read: 5 Foods To Avoid Eating Before You Board A Flight

Tips for Long-Lasting Theplas

• Use Oil or Ghee: This keeps the theplas soft and moist for a longer period.
• Don't Overcook: Overcooked theplas can become hard and brittle, which reduces their shelf life.
• Add Vegetables Sparingly: While adding vegetables like spinach or carrots enhances flavour, they may introduce moisture. Ensure the vegetables are well-dried or use them in moderation for best results.
• Cool Before Storing: Always let the theplas cool completely before sealing them in containers to prevent condensation, which can lead to spoilage.

Also Read: Enjoy Your Vacation to the Fullest: 7 Foods to Avoid While Traveling

Why Theplas Are Perfect for Travel

Theplas are portable, nutritious, and easy to pack. They provide a good balance of carbohydrates, protein, and fibre, ensuring you stay energized during your travels. Unlike many other snacks that require refrigeration or can become soggy or stale quickly, thepla's sturdy texture makes it a reliable snack for long trips. Additionally, the combination of spices can help with digestion, which is especially helpful if you're consuming them during long flights or road journeys.

Next time you plan a trip, skip the usual processed snacks and bring along homemade theplas. Whether eaten plain or paired with a side of yoghurt, pickle, or chutney, thepla is sure to make your travel experience more flavorful and satisfying.

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