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

Add little water at a time and knead to make a smooth and firm dough

Drizzle some oil on the top and knead for a few more minutes until smooth

Cover the thepla dough and allow it to rest for half an hour

Preheat the iron skillet on medium heat

Divide the dough into 6 to 8 portions

Roll the thepla portions into balls; flatten them with the palm of your hand

Toss the thepla dough on flour and roll them out into thin circles to approximately 6 inches in diameter

As you roll them out, you can keep tossing the dough in dry flour to prevent sticking when rolling them out

Continue the same process of rolling the thepla dough out with the remaining balls

It is ideal when you can roll out the all portions of dough before you can start cooking them

Method of Cooking the Gehu Bajra TheplaWith skillet on high heat, place the rolled out Gehu Bajra thepla on the skillet

After a few seconds you will notice small air pockets popping out

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

Flip to the other side and press and turn in a similar way

You will notice brown spots around the cooked Gehu Bajra thepla

Remove from heat and place the thepla on a flat plate

Continue the similar process with the remaining rolled out portions and stack the cooked Gehu Bajra thepla one above the other

Stacking them maintains softness and prevents the thepla’s from drying out, preserving moisture

Serve the Gehu Bajra Thepla with Bangain Bharta and Jaggery for dinner