Volume II · 12.03

Rajgira Thepla (Soft, Vrat)

Name: Rajgira Thepla (Soft, Vrat)
Yield: 4 servings
Ingredients: Amaranth (rajgira) flour — 1¼ cups (150 g); Potato — 1 large, boiled, mashed (150 g); Ginger, fresh — 1 tsp (5 g); Cumin (jeera) — ¼ tsp (1 g); Coriander leaves — 2 tbsp (8 g); Rock salt (sendha namak) — ½ tsp rock salt (3 g); Ghee (cow) — for cooking (16 g)

Vrat & Phalahari KitchenVrat

Serves: 4
Portion: 2 theplas
Time: 25 min
Texture: Soft
Season: All year
Dosha: Vata
Pitta
Kapha
Nourishing

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Amaranth (rajgira) flour	1¼ cups	150 g	750 g
Potato	1 large, boiled, mashed	150 g	750 g
Ginger, fresh	1 tsp	5 g	25 g
Cumin (jeera)	¼ tsp	1 g	5 g
Coriander leaves	2 tbsp	8 g	40 g
Rock salt (sendha namak)	½ tsp rock salt	3 g	15 g
Ghee (cow)	for cooking	16 g	80 g

Method

How to cook it

Step 1: Knead rajgira with potato, ginger, cumin, coriander and salt (no water usually needed).
Step 2: Pat or roll between plastic sheets.
Step 3: Cook on low with ghee.

Nutrition