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. 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.

3

Preheat the iron skillet on medium heat. Divide the dough into 6 to 8 portions.

4

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.

5

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

6

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 Thepla

1

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.

2

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.

3

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. 

4

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.

5

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