Bhaat Ka Thepla Recipe – Spiced Rice Paratha
Bhaat Ka Thepla, also known as Bhaat Na Thepla, is a delightful and nourishing dish made from leftover rice, gram flour (besan), and a mix of aromatic spices and vegetables. It’s a wholesome, gluten-free flatbread that serves as the perfect one-dish dinner, packed with flavors and textures that are a true representation of Gujarati cuisine. This dish transforms simple leftover rice into a tasty treat that can be served as a filling lunch or dinner.
The secret behind this dish lies in its simplicity: cooked rice gets combined with gram flour, asafoetida, turmeric, and fresh vegetables like carrots, onions, and coriander, creating a perfect blend of spices and vegetables that is pressed into a soft, spiced rice dough. The dough is then flattened and cooked on a skillet until golden and crisp on the outside while remaining soft on the inside. The final touch of ghee adds richness to this already wholesome dish.
Cuisine: Gujarati Recipes
Course: Lunch
Diet: Gluten-Free
Ingredients for Bhaat Ka Thepla:
| Ingredient | Quantity |
|---|---|
| Cooked rice (mashed) | 2 cups |
| Gram flour (besan) | 1/4 cup |
| Asafoetida (hing) | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Green chillies, finely chopped | 2 |
| Carrot (Gajjar), finely grated | 1/4 cup |
| Onion, finely chopped | 1 |
| Coriander (Dhania) leaves, finely chopped | 1 small bunch |
| Salt | To taste |
| Ghee | To cook |
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Serving Size: Serves 4
Instructions:
-
Prepare the dough:
- In a large mixing bowl, combine the mashed rice, gram flour, asafoetida powder, turmeric powder, finely chopped green chillies, grated carrot, finely chopped onion, and fresh coriander leaves.
- Add salt to taste and mix everything well.
- Begin kneading the mixture to form a soft dough. If the dough feels too dry, add a small amount of water to bring it together.
-
Divide the dough:
- Once the dough is smooth, divide it into equal portions, each approximately the size of a golf ball.
-
Flatten the thepla:
- Preheat a skillet or tawa over medium heat.
- Prepare a clean, smooth countertop or working surface. Wet your fingers with some water (or use a wet muslin cloth) to prevent the dough from sticking while you shape it.
- Take one portion of dough and flatten it gently with your fingers or a rolling pin, forming a small disc of about 4 inches in diameter.
- Be sure to keep the thickness moderate, so the thepla doesn’t break while flipping it on the skillet.
-
Cook the Bhaat Ka Thepla:
- Carefully lift the flattened thepla along with the cloth (if you used one) and transfer it to the preheated skillet.
- Drizzle about a teaspoon of ghee around the edges of the thepla on the skillet.
- Let it cook on medium heat for about 3 minutes. The edges will begin to crisp up slightly, and you’ll be able to flip it over.
- Use a spatula to gently flip the thepla. Cook the other side for about 3-4 minutes until both sides are golden brown and crisp.
-
Serve:
- Once both sides are browned and cooked, remove the thepla from the skillet and place it on a serving platter.
- Repeat the same process with the remaining portions of dough.
-
Serving Suggestion:
- Serve the freshly made Bhaat Ka Thepla with a side of Tamatar ki Chutney or your favorite pickles to enhance the flavor.
Tips for Perfect Bhaat Ka Thepla:
- The dough should not be too sticky or too dry. Adjust the moisture content by adding a little water if necessary.
- Ghee adds a lovely richness to the thepla, but you can also use oil if preferred.
- The thickness of the thepla is crucial – too thick and it won’t cook properly, too thin and it may break while flipping.
Enjoy this flavorful, gluten-free, and satisfying meal that is sure to bring a taste of Gujarat to your kitchen. Whether you have leftover rice or are making it fresh, Bhaat Ka Thepla makes for a delicious, wholesome meal perfect for any occasion!
