Thepla is one of the most popular flatbreads in Gujarati cooking. Traditionally Thepla is made with a mixture of gram flour and wheat flour, methi leaves and spices. Made with bajra (pearl millet), bajra ka thepla is a tasty and nourishing Indian flatbread that is especially popular in Gujarat and Rajasthan.
It is like paratha but less greasy as the cooking process needs less oil. This thepla recipe is made healthier by adding bajra, or pearl millet flour (you can also add methi or mooli as per your preference), especially in the winter when millet is in season. This adaptable dish can be eaten as a daytime food or a health snack at any time. To make bajra ka thepla, the flour is usually kneaded with water, yoghurt, and spices to form a soft dough. After that, the dough is flattened out into thin discs and baked till golden brown on a hot tawa.
Selection of Proper Ingredients
Find freshly ground millet flour with a fine texture and no impurities. Bajra flour is available online, at food stores, and at your local grocery store. Choose organic flour if you want to stay away from toxins and pesticides. For extra texture and nutritional value, think about combining bajra flour with whole wheat flour (atta). Although 1:1 is a popular ratio, you can change it to suit your tastes. The combination of flour types makes handling the dough easier and improves the taste.
Proper Dough Kneading
To begin, put your preferred flour in a mixing bowl and season with salt.To enhance the flavour you should consider including red chilli powder or turmeric powder with your ingredients. Using your hands or a spoon, stir the yoghurt and warm water into the flour mixture gradually. It should take five to seven minutes to knead the mixture into a smooth, elastic dough. Once the mixture gets properly kneaded, cover it with plastic wrap or a moist cloth during its resting period of at least 20 to 30 minutes.
Rolling The Theplas
Divide your dough into equal-sized balls when it has rested. To keep your work surface and rolling pin from sticking, lightly coat them with more bajra flour or wheat flour. To ensure that your thepla cooks uniformly without burning or remaining raw in some places, try to roll each ball into a circle with an even thickness throughout. To prevent sticking, place the dough pieces onto a plate of flour before cooking.
Cooking Process
Before putting your thepla rolled out on a nonstick griddle or tawa, heat it on medium heat. Flip it over with a spatula once tiny bubbles appear on top after placing it on the heated surface. Cook for one to two minutes. Around the edges of the cooking side, drizzle some oil or ghee to enhance flavour and help crisp up the surface. Continue to cook for another minute to yield a brown colour that appears on both sides.
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Serving Tips
Bajra Ka Thepla is adaptable and may be consumed in a variety of ways. Serve hot with raita or yoghurt, which offers a refreshing counterpoint to spicy foods and adds a lovely balance of flavours. To give more flavour to the theplas, serve them with either chutneys or pickles. And if you are someone who likes spicy food, add some chopped green chillies to the dough mixture before rolling it out. It’s a great choice when served with chai for breakfast, curries, or any vegetable dishes for lunch or dinner.
Image Credit: Wikimedia Commons