Bajra Methi Thepla | Soft, Healthy & Diabetic-Friendly Breakfast Recipe
Bajra methi thepla is 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.
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.