Introduction: Bajra Thepla is a nutritious and flavorful flatbread made with pearl millet flour and a blend of spices. This Rajasthani dish is perfect for breakfast or as a light snack, and it’s an excellent way to include millet in your diet.

Ingredients:

• 2 cups Bajra (pearl millet) flour
• 1/2 cup whole wheat flour
• 1/2 cup fresh fenugreek leaves, chopped (optional)
• 1 tsp ginger-green chili paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt to taste
• 2 tbsp yogurt
• Water (as needed)
• Oil or ghee (for cooking)

Instructions:

1. Preparing the Dough:
   • In a mixing bowl, combine bajra flour, whole wheat flour, fenugreek leaves (if using), ginger-green chili paste, turmeric powder, red chili powder, cumin powder, coriander powder, and salt.
   • Add yogurt and mix well.
   • Gradually add water and knead into a soft, pliable dough.
2. Shaping the Theplas:
   • Divide the dough into equal-sized balls.
   • Dust a rolling surface with a little flour.
   • Flatten a dough ball and roll it out into a circular shape using a rolling pin.
3. Cooking the Theplas:
   • Heat a tava or griddle over medium-high heat.
   • Place the rolled-out thepla on the hot griddle.
   • Cook for a minute or until small bubbles form on the surface. Flip the thepla.
   • Cook the other side until brown spots appear.
   • Apply a little oil or ghee on both sides and cook until the thepla is golden brown and cooked through.
4. Serving:
   • Serve hot bajra theplas with yogurt, pickle, or a cup of chai.

Tips:

• Adding fresh fenugreek leaves enhances the flavor and nutrition of the theplas.
• You can store cooked theplas in an airtight container for a day or two.