Wheat Millet Thepla Recipe – Bajra Masala Paratha
Delve into the world of Gujarati cuisine with this delightful Wheat Millet Thepla, a nutritious and flavorful flatbread made primarily with bajra flour (pearl millet) and whole wheat flour, enriched with spices and fresh herbs. This wholesome recipe offers a wonderful way to enjoy the benefits of millet, making it suitable for those seeking diabetic-friendly options. Thepla is versatile, serving well as a main course or a side dish, perfect for any meal of the day.
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 |
| Green Chilli (finely chopped) | 1 |
| Coriander Leaves (finely chopped) | 4 sprigs |
| Sunflower Oil | As required |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 4 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 4 g |
| Fat | 4 g |
| Sugars | 0 g |
| Iron | 1.2 mg |
Preparation Details
| Time | Duration |
|---|---|
| Preparation Time | 5 minutes |
| Cooking Time | 40 minutes |
| Total Time | 45 minutes |
| Servings | 4 |
| Cuisine | Gujarati |
| Course | Main Course |
| Diet | Diabetic Friendly |
Instructions
-
Mixing the Dough
Start by combining the bajra flour, whole wheat flour, turmeric powder, black pepper powder, grated ginger, finely chopped green chilli, and coriander leaves in a large mixing bowl. Gradually add water, a little at a time, while kneading to form a smooth and firm dough. Once well combined, drizzle a bit of sunflower oil over the top and knead for an additional few minutes until the dough is smooth. -
Resting the Dough
Cover the prepared dough with a clean cloth or plastic wrap and let it rest for about 30 minutes. This resting period helps in softening the dough, making it easier to roll out. -
Preparing to Cook
While the dough is resting, preheat your iron skillet or tawa over medium heat. After the resting period, divide the dough into 6 to 8 equal portions. -
Rolling the Theplas
Take each portion and roll it into a ball. Flatten each ball slightly with your palm, then dust it with a little dry flour. Using a rolling pin, roll out each portion into thin circles, approximately 6 inches in diameter. Make sure to sprinkle dry flour on both sides to prevent sticking. -
Cooking the Thepla
Increase the heat on your skillet to high. Place the rolled-out thepla on the skillet. Within a few seconds, you will notice small air pockets forming. At this stage, flip the thepla over, and smear about half a teaspoon of sunflower oil on the top side. Using a flat spatula, apply gentle pressure while turning it to ensure even cooking. -
Finishing Touches
Flip the thepla once more and repeat the pressing and turning method. You should observe brown spots developing on both sides, indicating that the thepla is well-cooked. Once done, remove the thepla from the skillet and place it on a flat plate. -
Stacking for Softness
Continue the cooking process with the remaining portions of dough. To maintain their softness, stack the cooked theplas on top of each other, which helps preserve moisture and keeps them from drying out. -
Serving Suggestions
Serve the Wheat Millet Thepla warm with Bangain Bharta (smoky eggplant mash) and a side of jaggery for a traditional Gujarati meal that’s sure to please your taste buds. These theplas can also be enjoyed with yogurt or pickles, making them a versatile addition to any meal.
Final Thoughts
This Wheat Millet Thepla not only celebrates the rich flavors of Gujarat but also provides a healthy, fulfilling option for those watching their diet. With its unique combination of spices and herbs, it’s perfect for lunch, dinner, or even as a snack. Enjoy crafting this delightful dish, and share the joy of home-cooked meals with family and friends!
