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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
- 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
Method
- Mix together amaranth seed flour, whole-wheat flour, sesame seeds, green chillies, coriander, yogurt, ginger, salt and turmeric powder in a bowl.
- 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.
- Divide the dough into equal portions and shape into balls. Dust the work-top with whole-wheat flour and roll into a thepla,
- Heat a non-stick tawa. Cook each thepla on both sides using ½ teaspoon of oil till light brown and crisp.
- Serve hot with green chutney.
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