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Bajra Methi na Thepla (Pearl Millet/ Sajjala Thepla) Yum
Bajra Methi na Thepla (Pearl Millet/ Sajjala Thepla)
Course breads
Cuisine gujarati
Prep Time
30 minutes

Cook Time
30 minutes
Passive Time 15 minutes
Servings
thepla
Ingredients
  • 1 cup Atta Whole wheat flour /
  • 1 cup Flour Bajra (Pearl millet flour)
  • ½ cup Methi leaves – chopped
  • 1 tsp Coriander Ground
  • 1 tsp Cumin Ground
  • ¼ tsp Turmeric Ground
  • 1 tsp chili powder Red
  • ½ Ginger ” – finely grated
  • 2 tbsps Jaggery brown sugar / Soft
  • 2 tbsps Vegetable Oil
  • 1 cup yogurt Sour Cream Sour or
  • to taste Salt
Course breads
Cuisine gujarati
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
thepla
Ingredients
  • 1 cup Atta Whole wheat flour /
  • 1 cup Flour Bajra (Pearl millet flour)
  • ½ cup Methi leaves – chopped
  • 1 tsp Coriander Ground
  • 1 tsp Cumin Ground
  • ¼ tsp Turmeric Ground
  • 1 tsp chili powder Red
  • ½ Ginger ” – finely grated
  • 2 tbsps Jaggery brown sugar / Soft
  • 2 tbsps Vegetable Oil
  • 1 cup yogurt Sour Cream Sour or
  • to taste Salt
Bajra Methi na Thepla (Pearl Millet/ Sajjala Thepla)
Instructions
  1. Combine the flours, ground spices, ginger, salt and jaggery or salt in a mixing bowl. Add the methi leaves and oil. Mix well adding enough yogurt to make a soft and smooth dough. Knead the dough briefly. Cover and set aside for 15 minutes.
  2. Divide the dough into 10~12 equal portions and roll into balls. Flatten the balls and roll them out into 5~6″ round discs.
  3. Heat a tawa/ griddle on medium heat. Add a thepla and cook until it changes color and brown spots form. Brush with oil or melted ghee. Flip and cook on the second side until done. Repeat with the rest of the dough balls. Serve hot with yogurt and pickle.
Recipe Notes

Linking this to Valli’s ‘Cooking from Cookbook Challenge:July — Week 1‘.

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