Thepla That Survived Canadian Winters (No Freezer Burn!)

Chop the methi leaves finely and mix with flour, turmeric, red chili powder, sesame seeds, and salt.

Add hot oil to flour (moyan) and mix well – this is what keeps thepla soft for weeks.

Knead with dahi, not water – acidity acts as natural preservative. Rest the dough for 15 minutes.

Divide into small balls, roll super thin and cook on medium flame till brown spots appear on both sides.

Apply a thin layer of oil on each cooked thepla while still warm. Stack and store in airtight container for travel.