· By ODM Masala
Bajra Thepla Recipe: Soft Winter Millet Flatbread
Quick answer: Bajra thepla is a soft, spiced flatbread made by kneading pearl millet flour (bajra atta) with a little wheat flour, curd, oil, methi and spices, then roasting it on a tawa. Use warm water, knead well and rest the dough for 10 minutes and the thepla will stay soft without cracking.
Also known as: bajra ki thepla, pearl millet flatbread, bajre ka thepla (bajra = pearl millet in English).
Bajra thepla is a winter favourite across Gujarat and Rajasthan. It travels well, tastes great with white butter and jaggery, and is a good way to enjoy the earthy flavour of millet without making a plain roti.
What do you need to make bajra thepla?
This makes about 8 theplas. Quantities are a rough home guide, so adjust to your taste.
- 1 cup ODM Bajra Atta
- 1/2 cup whole wheat atta (helps the dough bind)
- 1/2 cup curd
- 1/2 cup finely chopped fresh methi leaves (optional)
- 1 tsp ODM Ajwain
- 1/2 tsp ODM Haldi Powder
- 1 tsp ODM Lal Mirch Powder
- 1 tbsp oil, plus oil for roasting
- Salt to taste, warm water as needed
How do you make bajra thepla step by step?
- Mix the bajra atta, wheat atta, ajwain, haldi, lal mirch and salt in a wide bowl.
- Add the curd, methi leaves and 1 tbsp oil. Rub everything together with your fingers.
- Add warm water a little at a time and knead to a soft, slightly sticky dough. Warm water is the secret, because bajra has no gluten and cold water makes it crack.
- Cover and rest the dough for 10 minutes. The flour absorbs water and the dough becomes smooth.
- Divide into balls. Roll each between two oiled sheets or on a lightly floured surface into a thin round.
- Roast on a hot tawa for 30 to 40 seconds, flip, brush with oil and roast until golden brown spots appear on both sides.
- Serve hot, or cool and store in a cloth-lined box.
Why does bajra thepla crack and how do you fix it?
| Problem | Likely cause | Fix |
|---|---|---|
| Edges crack while rolling | Dough too dry or cold water used | Knead again with warm water and a spoon of oil |
| Thepla breaks on the tawa | Rolled too thick or too thin | Roll evenly, about 2 mm |
| Turns hard after cooling | Over-roasted or no oil | Roast on medium heat and brush with oil |
| Dough falls apart | No binding flour | Add more wheat atta or curd |
What goes well with bajra thepla?
- White butter or ghee and a piece of jaggery (the classic winter pairing)
- Mango or lemon pickle
- Fresh curd or spiced buttermilk
- Aloo sabzi or a simple tea
Why use stone-ground bajra atta?
The flavour of bajra thepla depends on the flour. Stone-ground bajra atta keeps its earthy taste and is free from chemical preservatives. At ODM Masala we handpick our ingredients and keep our spices free from artificial colours and fillers. If you want to know more about the flour, read our guide on bajra in English, or see how to make soft bajra roti without cracks.
FAQ
Can I make bajra thepla without wheat flour?
Yes, but the dough is harder to roll. Use warm water, more curd and press the dough by hand between oiled sheets. Wheat flour only makes it easier.
How long does bajra thepla stay soft?
Brushed with a little oil and wrapped in a clean cloth, it stays soft for about a day. It is also easy to carry on trips.
Is bajra thepla good for winter?
Bajra is traditionally eaten in winter in many Indian homes because the flour feels warm and filling. Enjoy it as part of a balanced diet; it is a food, not a medicine.
Ready to try it at home? Pick up fresh ODM Bajra Atta and make your first batch of thepla this week.