How to make Rajgire Ka Thepla -

A snack made of rajgira cereal, especially for fasts. This thepla is not restricted to make only for vrat. You can make this on regular basis as well. Rajgira is healthy and nutritious.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Rajgira Flour (राजगिरे का आटा),

Cuisine : Indian

Course : Snacks and Starters

Rajgire Ka Thepla

Rajgire Ka Thepla Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rajgire Ka Thepla Recipe

  • Rajgira Flour 2 cups + for dusting

  • Rock salt (sendha namak) to taste

  • Ginger grated 1 inch piece

  • Sesame seeds (til) 1 teaspoon

  • Green chillies chopped 2

  • Potatoes boiled and mashed 2 medium

  • Yogurt 2 tablespoons

  • Ghee 3 tablespoons + for shallow frying

  • Freshly chopped coriander leaves 2 tablespoons


Step 1

Place ragjira atta in a bowl. Mix in rock salt, ginger, sesame seeds and green chillies.

Step 2

Add mashed potatoes, yogurt, 3 tablespoons of ghee and chopped coriander leaves. Knead into a semi soft dough using water as required. Cover and set dough aside for half an hour.

Step 3

Divide into ten to twelve portions. Roll into balls. Dust with rajgira atta and pat into a diskette on a dusted surface.

Step 4

Heat a tawa. Cook theplas on two sides and shallow fry using ghee as required.

Step 5

Serve hot with yogurt. 

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.