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Bhaat Ka Thepla Recipe - Spiced Rice Paratha

Bhaat Ka Thepla Recipe is a delicious thepla made along with rice, a few spices herbs making it a super simple and delicious dish when you have just basic staples at home. Hope you enjoy watching this recipe and get to make it for either breakfast, lunch or even dinner.

4 Servings

Prep Time: 20 min Cook Time: 25 min Total Time: 45 min

https://archanaskitchen.com/recipe/bhaat-na-thepla-spiced-rice-and-gram-flour-gluten-free-flat-bread

To begin making the bhaat ka thepla, in a large mixing bowl combine all the ingredients - mashed rice, gram flour, asafoetida powder, turmeric powder, green chillies, cabbage, onion, coriander leaves, salt.
Combine the dough until it all comes together. Divide the mixture into equal portions.
Preheat the skillet on medium heat. Keep water in a separate bowl to wet your fingers and a wet the muslin cloth dipped in water squeezing out any excess water.
Spread the cloth on a smooth countertop. Take a portion of the mixture and pat it on the wet cloth to about 4 inches in diameter. Keep the thepla to medium thickness as you don't want it to be breaking while flipping it on the tawa.
Carefully lift the cloth along with the patted mixture and flip the patted rice thepla over on the skillet. Drizzle a teaspoon of oil around the patted rice and cook on medium heat.
After about 3 minutes, you will be able to flip the Bhaat ka Thepla over to the other side. Allow each side to cook on medium heat for about 3-4 minutes, until the Theplas are slightly crisp and browned. Remove from heat and place on a serving platter.
Continue the same procedure with the other portions.
Serve the Bhaat Ka Thepla along with freshly made Tamatar ki Chutney.

Ingredients

2 cups Cooked rice mashed

1/4 cup Gram flour (besan)

1/2 teaspoon Asafoetida (hing)

1/2 teaspoon Turmeric powder (Haldi)

2 Green Chillies finely chopped

1/4 cup Carrot (Gajjar) finely grated

1 Onion finely chopped

Coriander (Dhania) Leaves small bunch, finely chopped

Salt to taste

Ghee to cook

Instructions

Step 1

Step 2

Combine the dough until it all comes together. Divide the mixture into equal portions.

Step 3

Preheat the skillet on medium heat. Keep water in a separate bowl to wet your fingers and a wet the muslin cloth dipped in water squeezing out any excess water.

Step 4

Spread the cloth on a smooth countertop. Take a portion of the mixture and pat it on the wet cloth to about 4 inches in diameter. Keep the thepla to medium thickness as you don't want it to be breaking while flipping it on the tawa.

Step 5

Carefully lift the cloth along with the patted mixture and flip the patted rice thepla over on the skillet. Drizzle a teaspoon of oil around the patted rice and cook on medium heat.

Step 6

After about 3 minutes, you will be able to flip the Bhaat ka Thepla over to the other side. Allow each side to cook on medium heat for about 3-4 minutes, until the Theplas are slightly crisp and browned. Remove from heat and place on a serving platter.

Step 7

Continue the same procedure with the other portions.

Step 8

Serve the Bhaat Ka Thepla along with freshly made Tamatar ki Chutney.