Rajgira Thepla

Usually served during fasts, rajgira thepla is an easy to make dish that is perfect for people with gluten intolerance. A few spices are added to the recipe to improve the flavor and taste of the dish. Rajgira thepla has a good shelf life and is therefore an excellent travel food for long trips.


  • 2 cups rajgira/amaranth flour
  • 1 tablespoon cooking oil
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilly powder
  • 1/2 teaspoon ajwain seeds
  • Salt to taste
  • Cooking oil for making theplas
  • 1 cup coriander leaves, chopped finely


  1. Mix rajgira flour, coriander leaves, salt, oil, red chili powder, turmeric powder and ajwain seeds
  2. Little by little, add water and knead a soft dough. Cover the dough and let it rest for 10-15 minutes.
  3. Divide the dough into lemon sized portions and roll them in to flat rotis.
  4. Bake thepla on hot tawa on both sides. Grease with oil on either side of the roti while cooking.
  5. Delicious Rajgira theplas are ready to be served. Enjoy with pickle or curd.

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