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


Step 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.

Step 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,

Step 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.

Step 4

Keep the Theplas on serving plates and serve hot with green chutney.

Rajgira Thepla Nmami Life