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Farali thepla recipe | batata sukhi bhaji | Gujarati thepla and sukhi bhaji

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Farali Recipe, Vrat
Cuisine Indian
Servings 4 servings

Ingredients
 

For farali thepla

  • 2 cup rajgira flour
  • 2 small size boiled potatoes or 1 cup grated potatoes
  • 1 tbsp green chilli paste
  • Salt to taste
  • 1 tsp cumin powder
  • ½ tsp black pepper powder
  • 2 tbsp curd
  • 1 tsp sugar
  • ½ tsp turmeric powder
  • 2 tbsp white sesame seeds
  • ½ cup coriander leaves
  • 1 tbsp oil
  • 2-3 tbsp water or as required
  • Oil or ghee for roasting

For batata sukhi bhaji

  • 4 tbsp oil
  • 1 tsp cumin seeds
  • Some curry leaves
  • 3-4 chopped spicy green chilli
  • 1 tbsp white sesame seeds
  • 3 tbsp coarsely crushed peanuts
  • Salt to taste
  • ¼ tsp cloves-cinnemon powder
  • ¼ tsp black pepper powder
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • ¼ cup water
  • 1 tbsp sugar
  • 1 tsp lemon juice
  • Some coriander leaves

Instructions

Making Farali Thepla

  • In a mixing bowl, grate 2 small boiled potatoes.
  • Add 1 tbsp green chili paste, salt to taste, 1 tsp cumin powder, ½ tsp black pepper powder, 2 tbsp curd, 1 tsp sugar, ½ tsp turmeric powder, 2 tbsp white sesame seeds, ½ cup chopped coriander leaves, and 1 tbsp oil. Mix well.
  • Add 2 cups rajgira flour and mix thoroughly.
  • Add 2-3 tbsp water and knead to form a soft dough for the thepla.
  • Pinch a medium-sized ball of dough, roll and flatten it. On a rolling board, roll out a thin thepla. Repeat with the remaining dough.
  • Heat a tawa and place the rolled thepla on it, cooking for a minute.
  • When the base is partly cooked, apply some oil or ghee and roast the thepla on a medium flame until fully cooked.
  • Serve farali thepla with batata sukhi bhaji and curd.

Making Batata Sukhi Bhaji

  • Boil and cool 4 medium-sized (500 grams) potatoes. Cut them into larger pieces and set aside.
  • In a pan, heat 4 tbsp oil. Add 1 tsp cumin seeds, some curry leaves, 3-4 chopped green chilies, 1 tbsp white sesame seeds, and 3 tbsp coarsely crushed peanuts. Sauté.
  • Add salt, ¼ tsp cloves-cinnamon powder, ¼ tsp black pepper powder, ½ tsp turmeric powder, ½ tsp red chili powder, and a little hot water. Sauté the masala in the oil.
  • Add the boiled potato pieces, 1 tbsp sugar, 1 tsp lemon juice, and some chopped coriander leaves. Mix well.
  • Cover and cook the sabzi for 3-4 minutes on a low flame.
  • Serve batata sukhi bhaji with farali thepla.

Notes

For farali thepla
  • The proportion of boiled potatoes should be half that of Rajgira flour.
  • Curd enhances the taste and gives softness to thepla.
  • Add a little water while kneading the dough.
  • You can use Singhara flour, Sama rice flour, or any farali flour instead of Rajgira flour.
  • Boiled potatoes give binding and softness to thepla dough.
  • Do not rest thepla dough; otherwise, it becomes too soft.
  • Roast thepla on a medium flame.
For batata sukhi bhaji
  • Cut boiled potatoes into medium-sized pieces. Do not cut them into small pieces.
  • The addition of roasted, crushed peanuts and sesame seeds enhances the taste of sukhi bhaji.