How to make 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.
Main Ingredients : Amaranth seed flour (rajgire ka atta), Whole wheat flour
Cuisine : Gujarati
Course : Snacks and Starters
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Rajgire ka Thepla Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Rajgire ka Thepla Recipe
Amaranth seed flour (rajgire 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 tablespo to cook
Method
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.
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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 www.sanjeevkapoor.com 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.
