Bristi Home Kitchen

जब भी बाहर जाती हूं,20-25 बना कर ले जाती हूं |😄😄

Aug 31, 2026 6 min
thepla recipetravel foodindian breakfast
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Summary

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Bristi shows how to make shelf-stable methi (fenugreek) and moong dal thepla along with an instant green chili pickle, perfect for travel.

In this video, Bristi demonstrates how to prepare methi theplas, which are healthy, tasty, and remain fresh for up to 10 days, making them an ideal travel meal. She also prepares an instant green chili and garlic pickle to pair with them. The recipe involves blending fresh methi leaves with soaked moong dal, mixing with wheat flour and spices, and cooking on a medium-high heat. The final pickle is made by tempering green chilies, garlic, spices, and vinegar in mustard oil.

Recipe

Methi Moong Dal Thepla and Instant Chili Pickle
indian medium

Ingredients

  • 2 cup fresh methi leaves
  • 1/4 cup moong dal, soaked for 2 hours
  • 1 tsp crushed coriander seeds
  • 1/2 tsp ajwain
  • 1/2 tsp turmeric powder
  • 2 pinch heeng
  • 1/2 tsp red chili powder
  • 1-2 tsp white sesame seeds
  • 2 cup wheat flour
  • 8-10 green chilies
  • 7-8 garlic cloves
  • 2 tsp mustard oil
  • 1 tsp fennel seeds (saunf)
  • 1 tsp vinegar

Equipment

  • chopper
  • blender
  • mixing bowl
  • rolling pin
  • nonstick pan
  • spatula

Steps

  1. 1
    Clean and finely chop the fresh methi leaves. 0:17
  2. 2
    Coarsely grind the soaked moong dal in a blender. 0:47
  3. 3
    Combine methi, ground dal, spices, sesame seeds, salt, and 1-2 tsp oil in a large bowl. 0:58
  4. 4
    Add wheat flour and gradually mix in water to form a stiff dough. 2:13
  5. 5
    Divide the dough into equal-sized balls. 3:30
  6. 6
    Roll out each ball into a thin circle using dry flour. 3:40
  7. 7
    Cook the thepla on a medium-high heat pan, adding oil or ghee as needed. 4:05
  8. 8
    Chop the chilies and garlic in a chopper. 5:29
  9. 9
    Heat mustard oil in a pan, add fennel seeds, heeng, and the chili-garlic mixture. 5:38
  10. 10
    Add pickle spices and cook briefly, then finish with a teaspoon of vinegar. 4:05

Finishing

  • Serve theplas warm or cooled.
  • Store in an airtight container for up to 10 days.

Storage

Theplas and the instant pickle remain fresh at room temperature for several days when stored in clean, airtight containers.

Notes from the creator

  • Theplas should be rolled thin for the best texture.
  • Cook on medium-high heat; low heat makes them chewy.
  • Use vinegar instead of lemon juice to extend the pickle's shelf life.

Key Points

  • 0:06 Preparing the methi and moong dal mixture for the thepla dough.
  • 1:45 Adding dry spices, oil, and wheat flour to form a stiff dough.
  • 3:30 Rolling out the theplas and cooking them on a hot pan with oil.
  • 5:21 Making an instant green chili and garlic pickle in a separate pan.

Worth watching if: You are looking for healthy, portable, and long-lasting Indian travel food options.

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