Gehu Bajra Thepla Recipe – Bajra Masala Paratha
Description:
Gehu Bajra Thepla is a wholesome and nutritious Gujarati flatbread, known for its earthy flavor and hearty texture. This variation, combining bajra flour (pearl millet) and whole wheat flour, is not only rich in fiber but also boasts a punch of flavor from the aromatic ginger, green chillies, and black pepper. Perfectly balanced, it is ideal for a diabetic-friendly meal. These theplas are a delicious and healthy choice for anyone looking to enjoy traditional Indian bread with a twist.
Cuisine: Gujarati Recipes
Course: Main Course
Diet: Diabetic Friendly
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bajra Flour (Pearl Millet) | 1 cup |
| Whole Wheat Flour | 1/2 cup |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Black Pepper Powder | 1/2 teaspoon |
| Ginger (grated) | 1 inch piece |
| Green Chilli (finely chopped) | 1 |
| Coriander (Dhania) Leaves | 4 sprigs, finely chopped |
| Oil | As required |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | Approx. 180 kcal per serving (varies with oil) |
| Protein | 4.5 g |
| Carbohydrates | 28 g |
| Fiber | 4.8 g |
| Fat | 5 g |
| Sodium | 10 mg |
Preparation Time: 5 minutes
Cooking Time: 40 minutes
Yield: 6 to 8 Theplas
Instructions:
-
Prepare the Dough:
Begin by combining the bajra flour, whole wheat flour, turmeric powder, black pepper powder, grated ginger, finely chopped green chilli, and finely chopped coriander leaves in a large mixing bowl. Stir the dry ingredients together until they are well-mixed. -
Knead the Dough:
Slowly add water, a little at a time, and begin kneading the mixture into a smooth yet firm dough. Once the dough starts to come together, drizzle a small amount of oil on top and continue kneading for a few more minutes until the dough is soft and pliable. Cover the dough and set it aside to rest for about 30 minutes. -
Divide the Dough:
After the resting period, divide the dough into 6 to 8 equal portions, shaping each into a small ball. -
Roll Out the Thepla:
Lightly dust a flat surface with some dry flour. Take one dough ball and flatten it with your palms. Using a rolling pin, roll the dough ball into a thin circle, approximately 6 inches in diameter. During rolling, sprinkle a little dry flour as needed to prevent the dough from sticking. -
Cook the Thepla:
Heat an iron skillet (or tawa) over medium heat. Once hot, place one rolled-out thepla onto the skillet. Let it cook for about 30 seconds, until small bubbles begin to form on the surface. Flip the thepla and cook the other side for another 30 seconds. Drizzle a little oil around the edges of the thepla and cook for another minute, pressing gently with a spatula to ensure even cooking. Flip again and cook the thepla until it is golden brown and slightly crispy. -
Serve:
Repeat the process with the remaining dough balls. Serve the Gehu Bajra Thepla warm, accompanied by yogurt, pickle, or your favorite side dish.
Tips for Best Results:
- Ensure the dough is firm yet soft to get perfectly rolled theplas.
- Pre-rolling all the dough portions before cooking helps streamline the cooking process.
- Use a cast-iron skillet or tawa for even heat distribution, which ensures a nice crisp texture.
- You can adjust the spice level by increasing or decreasing the amount of green chillies.
- This recipe can be made with ghee instead of oil for a richer flavor.
Enjoy this healthy and flavorful Gehu Bajra Thepla for a satisfying, diabetic-friendly meal!
