Wheat Millet Thepla Recipe - Bajra Masala Paratha

Step 1: To begin making the Gehu Bajra Thepla Recipe, combine the bajra flour, whole wheat flour, turmeric powder, black pepper powder, ginger, green chilli, and coriander leaves, in a large mixing bowl

Step 2: Add little water at a time and knead to make a smooth and firm dough

Step 3: Drizzle some oil on the top and knead for a few more minutes until smooth

Step 4: Cover the thepla dough and allow it to rest for half an hour

Step 5: Preheat the iron skillet on medium heat

Step 6: Divide the dough into 6 to 8 portions

Step 7: Roll the thepla portions into balls; flatten them with the palm of your hand

Step 8: Toss the thepla dough on flour and roll them out into thin circles to approximately 6 inches in diameter

Step 9: As you roll them out, you can keep tossing the dough in dry flour to prevent sticking when rolling them out

Step 10: Continue the same process of rolling the thepla dough out with the remaining balls

Step 11: It is ideal when you can roll out the all portions of dough before you can start cooking them

Step 12: Method of Cooking the Gehu Bajra TheplaWith skillet on high heat, place the rolled out Gehu Bajra thepla on the skillet

Step 13: After a few seconds you will notice small air pockets popping out

Step 14: At this point flip the Gehu Bajra thepla and smear about half a teaspoon of oil and using a flat spatula and do a light pressing and turning motion to cook to the thepla

Step 15: Flip to the other side and press and turn in a similar way

Step 16: You will notice brown spots around the cooked Gehu Bajra thepla

Step 17: Remove from heat and place the thepla on a flat plate

Step 18: Continue the similar process with the remaining rolled out portions and stack the cooked Gehu Bajra thepla one above the other

Step 19: Stacking them maintains softness and prevents the thepla’s from drying out, preserving moisture

Step 20: Serve the Gehu Bajra Thepla with Bangain Bharta and Jaggery for dinner