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I'm sticking with the theme of the week, All about Millets and made these theplas with bajra flour (pearl millet flour) and methi. This year I planted only a few greens in my backyard because with the India trip I didn't want the plants to suffer while we were away. I harvested most of them and gave some away to family and friends. I had half a pot of methi leaves that needed to be used up. I bookmarked this recipe from 'India: The Cookbook' by Pushpesh Pant. I borrowed this book from the library, but had to return it...


1012 thepla

Total time

60 minutes


  • 1 cup Atta Whole wheat flour (/)
  • 1 cup flour (Bajra (Pearl millet flour))
  • roasted chickpeas (leaves - chopped)
  • 1 tsp coriander (Ground)
  • 1 tsp cumin (Ground)
  • roasted chickpeas (Ground)
  • 1 tsp chili powder (Red)
  • roasted chickpeas (" - finely grated)
  • 2 tbsps Jaggery Brown Sugar (/ Soft)
  • 2 tbsps vegetable oil
  • 1 cup yogurt Sour Cream (Sour or)
  • to taste Salt


  1. Combine the flours, ground spices, ginger, salt and jaggery or salt in a mixing bowl. Add the methi leaves and oil. Mix well adding enough yogurt to make a soft and smooth dough. Knead the dough briefly. Cover and set aside for 15 minutes.
  2. Divide the dough into 10~12 equal portions and roll into balls. Flatten the balls and roll them out into 5~6" round discs.
  3. Heat a tawa/ griddle on medium heat. Add a thepla and cook until it changes color and brown spots form. Brush with oil or melted ghee. Flip and cook on the second side until done. Repeat with the rest of the dough balls. Serve hot with yogurt and pickle.
Contains allergens
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