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Rajgire ka Thepla

Scrumptious thepla made with Amaranth seed flour paired well with green chutney to the side This is a Sanjeev Kapoor exclusive recipe.

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Rajgire ka Thepla

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Main Ingredients Amaranth seed flour (rajgire ka atta), Whole wheat flour
Cuisine Gujarati
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Rajgire ka Thepla

  • 1 cup Amaranth seed flour (rajgire ka atta)
  • 1 cup Whole wheat flour
  • 1 teaspoon Sesame seeds
  • 2 tablespoons Fresh coriander leaves chopped
  • 2 Green chillies finely chopped
  • 1 inch Ginger finely chopped
  • 2 tablespoons Yogurt
  • to taste Salt
  • 1/2 teaspoon Turmeric powder
  • 2 tablespo to cook Oil

Method

  1. Take amaranth seed flour in a mixing bowl, add whole-wheat flour, sesame seeds, green chillies, coriander leaves, ginger, yogurt, salt and turmeric powder and mix well. Add sufficient water and knead into a semi-soft dough. Add 2 tbsps oil and knead till it is well incorporated. Cover with a damp muslin cloth and set aside for 10-15 minutes.
  2. Divide the dough into equal portions and shape into balls. Dust the work-top with whole-wheat flour and roll each ball into a thepla,
  3. Heat a non-stick tawa, place each thepla on it, and cook till the underside is almost done. Flip, drizzle a little oil and flip again. Drizzle a little oil on the other side too and cook, turning side till both sides are light brown and crisp.
  4. Keep the theplas on serving plates and serve hot with green chutney.
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