Rajgire ka Thepla

Thin, crispy flat breads made with rajgira, whole wheat flour, and spices, typically served with a dollop of ghee or a side of chutney, a popular Gujarati snack or breakfast item. This is a Sanjeev Kapoor exclusive recipe.

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Rajgire ka Thepla

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


  • 1 cup amaranth seed flour (rajgirakaatta)
  • 1 cup whole wheat flour (atta) + for dusting
  • ½ teaspoon sesame seeds
  • 2 tablespoons freshly chopped fresh coriander 
  • 2 green chillies, finely chopped
  • 1 inch ginger, finely chopped
  • 2 tablespoons yogurt 
  • Salt to taste
  • ½ teaspoon turmeric powder
  • 2 tablespoons oil


  1. Mix together amaranth seed flour, whole-wheat flour, sesame seeds, green chillies, coriander, yogurt, ginger, salt and turmeric powder in a bowl. 
  2. Knead into a semi-soft dough. Add 1 teaspoon oil and knead the dough. Cover with a damp muslin cloth and set aside for ½ hour. 
  3. Divide the dough into equal portions and shape into balls. Dust the work-top with whole-wheat flour and roll into a thepla,
  4. Heat a non-stick tawa. Cook each thepla on both sides using ½ teaspoon of oil till light brown and crisp. 
  5. Serve hot with green chutney.