Wheat Millet Thepla Recipe - Bajra Masala Paratha
Gujarati Recipes · Diabetic Friendly · 45 min · 4 servings
Cook It
For the soul.
Key Ingredients
- 1 cup bajra flour ( pearl millet)
- 1/2 cup whole wheat flour
- 1/2 teaspoon turmeric powder (haldi)
- 1/2 teaspoon black pepper powder
- 1 inch ginger - grated
- + 3 more ingredients — see full list below ↓
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For the convenience.
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How to Make Wheat Millet Thepla Recipe - Bajra Masala Paratha at Home
Ingredients (8 items)
- bajra flour ( pearl millet)— 1 cup
- whole wheat flour— 1/2 cup
- turmeric powder (haldi)— 1/2 teaspoon
- black pepper powder— 1/2 teaspoon
- inch ginger - grated— 1
- green chilli - finely chopped— 1
- sprig coriander (dhania) leaves - finely chopped— 4
- sunflower oil - as required
Step-by-Step Instructions
- 1
To begin making the Gehu Bajra Thepla Recipe, combine the bajra flour, whole wheat flour, turmeric powder, black pepper powder, ginger, green chilli, and coriander leaves, in a large mixing bowl
- 2
Add little water at a time and knead to make a smooth and firm dough
- 3
Drizzle some oil on the top and knead for a few more minutes until smooth
- 4
Cover the thepla dough and allow it to rest for half an hour
- 5
Preheat the iron skillet on medium heat
- 6
Divide the dough into 6 to 8 portions
- 7
Roll the thepla portions into balls; flatten them with the palm of your hand
- 8
Toss the thepla dough on flour and roll them out into thin circles to approximately 6 inches in diameter
- 9
As you roll them out, you can keep tossing the dough in dry flour to prevent sticking when rolling them out
- 10
Continue the same process of rolling the thepla dough out with the remaining balls
- 11
It is ideal when you can roll out the all portions of dough before you can start cooking them
- 12
Method of Cooking the Gehu Bajra TheplaWith skillet on high heat, place the rolled out Gehu Bajra thepla on the skillet
- 13
After a few seconds you will notice small air pockets popping out
- 14
At this point flip the Gehu Bajra thepla and smear about half a teaspoon of oil and using a flat spatula and do a light pressing and turning motion to cook to the thepla
- 15
Flip to the other side and press and turn in a similar way
- 16
You will notice brown spots around the cooked Gehu Bajra thepla
- 17
Remove from heat and place the thepla on a flat plate
- 18
Continue the similar process with the remaining rolled out portions and stack the cooked Gehu Bajra thepla one above the other
- 19
Stacking them maintains softness and prevents the thepla’s from drying out, preserving moisture
- 20
Serve the Gehu Bajra Thepla with Bangain Bharta and Jaggery for dinner
