By: Payal
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Bajre ka thepla is a Gujarati classic that's super easy to whip up and works perfectly for breakfast, picnics, or road trips.
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This winter-special version is made with pearl millet and fenugreek, bringing all the cosy vibes to your plate. Here's how you can make Bajre Ka Thepla at home.
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1 1/2 cups bajre ka atta, 1/2 cup atta, 2 tbsp oil, 1 tbsp dried methi, 2 tsp salt, 2 tsp ginger, Green chillies (paste with salt, ginger, and garlic), 1 tsp garlic, 2 tsp coriander powder, Yogurt (for kneading)
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Mix the bajra flour and wheat flour in a bowl. Add all the ingredients and give it a good mix.
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Use yoghurt to knead the mixture into a soft dough. Add a splash of water if it feels too dry.
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Roll out the dough into parathas using a rolling pin.
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Heat a non-stick tawa and cook the parathas on both sides until they're nice and crisp.
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Pair with some achar or curd and dig in!
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Click here for more Gujarati recipes.
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