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Trying to Conceive Recipe

Breakfast

Bajra and methi thepla with curd

Soft Gujarati flatbreads made from pearl millet (bajra) flour and fresh fenugreek (methi) leaves, served with a bowl of curd.

Prep
20 min
Cook
20 min
Total
40 min
Portions
2
  • Moderate
  • Trying to conceive
  • Preparing for pregnancy
  • Vegetarian
  • Gluten-free
  • Fibre-rich
Stack of bajra methi theplas with a small bowl of curd on a steel plate

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Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

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Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Mix the bajra flour, methi leaves, 60 g curd, ginger-green chilli paste, turmeric, ajwain, salt and 1 tablespoon oil in a bowl.
  2. Step 2. Bring together into a soft dough, adding a little warm water (2–3 tablespoons) as needed, and rest for 10 minutes.
  3. Step 3. Divide into small balls and roll each out between sheets of greased baking paper into a thin round, as bajra dough is delicate.
  4. Step 4. Heat a tawa (griddle) and cook each thepla for 1–2 minutes per side, brushing lightly with oil, until golden spots appear.
  5. Step 5. Serve warm with a katori (about 150 g) of curd on the side.

Allergens for your selection

  • Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.