BAJRA THEPLAS

ngredients for Bajra Thepla Recipe

Millet flour - 1 cup
Wheat flour - 1 cup
Bottle gourd - 1 cup (grated)
Curd - 1/3 cup
Oil - cup (to add in flour and roast theplas)
Green coriander - 2 tbsp (finely chopped)
Green chilly - 1-2 (finely chopped)
Ginger paste - 1 tsp
Asafoetida - 1 pinch
Cumin seeds - tsp
Red chilly powder - tsp
Turmeric powder - tsp
Sesame seeds - 1 tsp (optional)
Salt - more then tsp (as per taste)
How to make Bajra Lauki Thepla
Take out flour in any big utensil. Mix wheat flour in same bowl. Also add bottle gourd, ginger,
green chilly, green coriander, asafoetida, cumin seeds, red chilly powder, turmeric powder,
sesame seeds, salt, 1 tbsp oil and curd. Add 1-2 tbsp water or as per requirement and knead soft
dough. Keep aside the dough for 10-15 minutes so that it gets set.
Grease your hand with some oil and knead the dough again. Preheat tawa. Take little amount of
dough (lemon size) and make a round ball. With this much quantity of dough you can make 8
balls. Take one ball, dust it with dry flour. Place it on rolling plate and roll into 6-7 inch diameter
thepla.
Place the rolled thepla on preheated tawa and when color of thepla turns darker from surface then
flip the side. Spread 1 tsp oil on the upper surface. Flip the side and spread some oil on this side
as well. Roast the thepla on medium flame from until it gets brown spots on both sides. Take off
the roasted thepla on a bowl kept above a plate. Like wise prepare all theplas.
Mouth drooling and lip smacking bajra lauki theplas are ready. Serve bajra lauki theplas with
curd, chutney, pickle or with any sabzi of your choice.
Suggestion: mix finely chopped spinach in flour for making bajra spinach thepla; and add finely
chopped fresh fenugreek leaves for making bajra methi thep