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

Farali thepla with batata sukhi bhaji is a beloved comfort food for Gujaratis. Farali thepla is a thin and flavorful flatbread made with rajgira flour, potato, and common spices. Sukhi bhaji is a dry potato dish that is slightly sweet, sour, and tangy. Together, they make an ideal farali meal for upvas or vrat days. I encourage you to give it a try, dear friends! This thali recipe is both quick and simple, utilizing basic ingredients found in your kitchen.

The key to making farali thepla and batata sukhi bhaji at home are

For Farali Thepla

  1. Firstly, I made farali thepla with rajgira flour. You can use singhara flour, sama rice flour, or any farali flour instead.
  2. Secondly, I added boiled potatoes to the thepla dough, which gives it binding and a softer texture. The proportion of potatoes should be half that of the rajgira flour. You can also use grated lauki (dudhi) instead of boiled potatoes.
  3. Lastly, cook the thepla on a medium flame. Do not cook it on high flame, otherwise it will remain raw inside. Cooking on a low flame will make the thepla hard and brittle. Also applying some ghee to the roasted thepla helps to keep it softer for a longer time.

For Batata Sukhi Bhaji

  1. Batata sukhi bhaji is a dry variant of sabzi. I suggest cooling down the boiled potatoes completely and chopping them into bigger pieces. Do not chop them finely.
  2. Secondly, the taste of this sabzi is slightly sweet, sour, and tangy, like regular Gujarati sabzi. I have used sugar for sweetness and lemon juice for tanginess. Alternatively, you can use amchur powder for the tangy flavor.
  3. Lastly, if you have leftover potato sabzi, you can use it to make paratha or even sandwich recipes.
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Recipe Video

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.
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