Updated: Jun 24, 2020
Prep Time: 10 Mins Cook Time: 25 Mins Serves: 4 Ingredients: 1½ cup Bajra Flour (Black Millet Flour) ¾ cups Wheat Flour 1 tbsp Kasoori Methi (Dried Fenugreek Leaves) 1 tsp Ajamo (Ajwain Seeds) 1 tsp Black Pepper ¾ tsp Turmeric Powder ½ tsp Red Chilli Powder ½ tsp Coriander-Cumin Powder (Dhana Jiru) 1½ tsp Salt 1½ tbsp Oil Method:
In a large mixing bowl, add the bajra flour, wheat flour, kasoori methi, ajamo, black pepper, turmeric powder, red chilli powder, coriander-cumin powder, salt and oil, then mix well till the oil has combined.
Slowly add in water and knead into a dough until it becomes soft, leave the dough to rest for 10-15 minutes.
Divide the dough into small balls. There should be about 10-15.
Sprinkle some wheat flour on the balls and thinly roll out the thepla with a rolling pin. They should be about 6-7 inch circles.
Heat a tawa pan on a high-medium flame, place the thepla on the pan, after a few seconds you will notice small air pockets popping out.
Then flip and drizzle ½ tsp oil on the thepla, flip again and drizzle another ½ tsp oil on the other side.
By now the first side should be cooked, flip and cook the second side, you should see brown spots as the picture below on both sides. Remove from the tawa pan when they are ready.