It is typically served for breakfast and lunch with plain yogurt, Mango pickle or Aloo ki sabzi, Thepla recipe comes very handy as a lunch box recipe and also for on the go or while traveling. I do make much variety of theplas like Zucchini thepla, carrot thepla, cabbage thepla, plain thepla.
Every household has their own recipe for making Thepla. Some make with multigrain flour, some add ginger-garlic paste, some makes it thick and some makes it thin. I learned this recipe from my Mom.
Thepla has a longer shelf life compared to any normal Indian flatbread and can be easily preserved for 3 to 4 days at room temperature. It also freezes so well for up to 2 to 3 months. I am sharing how to store it in the freezer for 2 to 3 months in the video down below. Also, I have mentioned tips to make soft and perfect thepla below. This recipe will make 50 Methi Thepla(depending on the size).
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