Bajra thepla with leftover dal/Bajra methi na debra-A healthy and delicious indian flat bread preparation with bajra flour, green methi leaves, radish, carrots, and leftover moong dal. It is a Gluten-free, vegan crispy breakfast recipe best enjoyed with butter and a small piece of jaggery.
About Bajra thepla or Debra
Bajra thepla or Debra is a famous Gujarati dish and is mainly served at Breakfast, Dinner or can be packed in Kid’s tiffin for Lunchtime. It is specially made during winters when green methi is available in abundance. But other times, we can also use dry methi to make this healthy and filling thepla recipe.
Bajra methi thepla is made in many variations. Ideally, they are made with 100% bajra flour but some people like to add a little whole wheat flour or besan in it. Curd is used for the binding that helps in getting soft thepla. The addition of spices gives a nice flavour to the bajra thepla.
- About Bajra thepla or Debra
- My version of Bajra thepla or Bajra methi debra
- Ingredients used
- Health benefits of bajra and methi leaves
- Step by step preparation of bajra methi thepla with leftover dal
- Serving suggestion
- You may also like
- Tips and tricks
- Recipe card
- Bajra thepla with leftover dal/Bajra methi debra
- My latest video
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My version of Bajra thepla or Bajra methi debra
In the traditional thepla recipe, we add bajra flour, chopped methi leaves, green chillies, red chilli powder, ginger paste, coriander powder, salt, jaggery and use curd to bind the dough.
Here, the recipe I am sharing with you is my version of bajra thepla. It is made with 100% bajra flour, chopped green methi leaves, grated carrot and radish, salt, green chilli and ginger paste, and sesame seeds. I used leftover dal instead of curd to bind my dough. That makes it richer in protein and provides softness as well. I have not used jaggery in it but you are free to use if you want.
Ingredients used
Bajra flour– 100% pearl millet or bajra flour is used in the recipe. If you like you can replace some flour with whole wheat flour or besan to give it a different taste.
Methi or fenugreek leaves– finely chopped fresh methi leaves are used. If green methi is not available can use dry methi leaves for the same but the taste and aroma are slightly different.
Carrot and Radish– grated and lightly squeezed carrot and radish are added to make it more flavourful and filling.
Ginger and green chilli paste– gives it a spicy crunch and nice flavour to methi thepla. You can skip it if you do not want it spicy.
Leftover dal– usually curd is added to bing the dough but to make it vegan and increase the protein content we used leftover dal for binding.
Oil – a very little physically refined rice bran oil is used for shallow frying the bajra thepla. For a rich flavour and taste can use ghee also. Or you can use another oil of your choice.
Salt– to give a nice savoury taste.
Sesame seeds– make them more attractive and nutritious.
Green chilli and ginger paste– green chillies gives a spicy taste and ginger helps in digestion
Health benefits of bajra and methi leaves
- Bajra or pearl millet is a good source of fibre as well as other nutrients like omega-3 fats, magnesium, potassium that helps in lowering blood pressure and reducing the risk of a heart attack. It is rich in Vitamin B that helps in strengthening the muscular system.
- Bajra is millet and gluten-free. It is very helpful in weight management.
- Methi leaves are low in calories and rich in nutrients. Rich in antioxidants and boost our immunity and protect us from cancer. It improves blood sugar levels and insulin response. A good source of insoluble fibre that regulates bowel movement and prevents constipation.
Step by step preparation of bajra methi thepla with leftover dal
- First, wash, peel and grate carrot and radish. Add ½ tsp salt in it, mix and keep aside for 10 minutes. Finely chop methi leaves and keep them aside.
2. After 10 minutes, Squeeze out water from carrot and radish mixture and keep it aside.
3. Now in a vessel, add bajra flour, squeezed carrot and radish, chopped methi leaves, green chilli and ginger paste, leaft over dal and ½ tsp salt. Once mix it well. Then add water little by little and made a soft dough. Knead the dough for 1-2 minutes till it becomes smooth.
4. Divide the dough into six balls, take one ball , make a round and slightly spread it with hands then place it on a rolling board. Sprinkle dry bajra flour and very gently roll into a 5-6 inch circle.
5. Transfer the chapatti on medium hot iron griddle. Let it cook for 30-40 seconds and then flip it. Again cook it for 40-50 seconds and flip. Apply little oil and cook well from both sides.
6. Once the thepla is well cooked from both sides transfer to a serving plate and serve warm.
7. Make rest of the thepla in similar way and serve warm with fresh homemade butter, jiggery and curd.
8.You can also keep leftover theplas in the refrigerator for 2-3 days. Lightly cook on stove top before serving.
Serving suggestion
Serve bajra methi thepla at breakfast with a bowl of curd and little fresh homemade butter. It can be served at dinner with veg curry or can be packed in tiffin for kids lunch. Thepla has a long shelf life and is very filling. It is a good option for travelling time too.
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Tips and tricks
- I have used leftover dal for the binding that provides crispiness and moisture to the thepla. Milk, curd, cream or homemade malai can also be used for the binding they will also provide a soft texture.
- The dough of bajra thepla should be softer than the regular chapati dough.
- Always shallow fry thepla on a low medium flame to cook nicely and make them crispy.
Recipe card
Bajra thepla with leftover dal/Bajra methi debra
Ingredients
- 160 gm bajra flour
- 1 small carrot grated
- ½ radish grated
- 50 gm methi leaves finely chopped
- ½ tsp + ½ tsp salt
- 1 tbsp sesame seeds
- ¼ katori leftover moong dal
- 1 tsp green chilli and ginger paste
- Hot water to knead the dough
- 2-3 tbsp oil for frying thepla
Instructions
- First, wash, peel and grate carrot and radish. Add ½ tsp salt in it, mix and keep aside for 10 minutes.
- After 10 minutes, Squeeze out water from carrot and radish mixture and keep it aside.
- Now in a vessel, add bajra flour, squeezed carrot and radish, chopped methi leaves, green chilli and ginger paste, leaft over dal and ½ tsp salt. Once mix it well. Then add water little by little and made a soft dough.
- Knead the dough for 1-2 minutes till it becomes smooth.
- Divide the dough into six balls, take one ball , make a round and slightly spread it with hands then place it on a rolling board. Sprinkle dry bajra flour and very gently roll into a 5-6 inch circle.
- Transfer the chapatti on medium hot iron griddle. Let it cook for 30-40 seconds and then flip it. Again cook it for 40-50 seconds and flip. Apply little oil and cook well from both sides.
- Once the thepla is well cooked from both sides transfer to a serving plate and serve warm.
- Make rest of the thepla in similar way and serve warm with fresh homemade butter, jiggery and curd.
- You can also keep leftover theplas in the refrigerator for 2-3 days. Lightly cook on stovetop before serving.
Video
Notes
- I have used leftover dal for the binding that provides crispiness and moisture to the thepla. Milk, curd, cream or homemade malai can also be used for the binding they will also provide a soft texture.
- The dough of bajra thepla should be softer than the regular chapati dough.
- Always shallow fry thepla on a low medium flame to cook nicely and make them crispy.
My latest video
Try this healthy and delicious bajra methi thepla recipe, take a picture and tag it #healthically on Instagram. Or, save it for later on Pinterest. I love to see them. Happy cooking!
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