Gehu Bajra Thepla Recipe - Bajra Masala Paratha
Gehu Bajra Thepla Recipe is a super healthy Gujarati thepla that is made with whole wheat and bajra flour. Flavoured and spiced with chillies these theplas can be served at breakfast, or dinner or even be packed in a lunch box.
Gehu Bajra Thepla Recipe is a healthy preparation of the Gujarati Indian Flat Bread known as theplas. The addition of ginger, green chillies, black pepper gives the thepla and additional punch, giving the millet thepla a good taste.
Serve the Gehu Bajra Thepla Recipe with Baingan Bharta and Jaggery for dinner. You could pack these theplas in a lunch box or to children rolled up as a snack.
If you are looking for more Indian Bread here are some :
- 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
- 1 Green Chilli , finely chopped
- 4 sprig Coriander (Dhania) Leaves , finely chopped
- Cooking oil , as required
How to make Gehu Bajra Thepla Recipe - Bajra Masala Paratha
To begin making the Gehu Bajra Thepla Recipe, combine the bajra flour, whole wheat flour, turmeric powder, black pepper powder, ginger, green chilli, and 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.
With 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.
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"