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Rajgira Thepla

Rajgira Thepla

Rajgira Thepla

By Chef Sanjeev Kapoor


2 cups of rajgira flour (plus extra for dusting)

Rock salt, to taste

1 inch piece of grated ginger

1 tsp of sesame seeds

2 green chilies, chopped

2 medium-sized potatoes, boiled and mashed

2 tbsp of yogurt

3 tbsp of ghee (plus extra for shallow frying)

2 tbsp of freshly chopped coriander leaves


Place ragjira atta in a mixing bowl. Add rock salt, ginger, sesame seeds, and green chilies to it.

Now, add mashed potatoes, yogurt, 3 tbsp of ghee, and finely chopped coriander leaves into the bowl. Gradually knead the mixture into a semi-soft dough, adding water as needed. Cover the dough and set it aside for approximately half an hour.

Next, divide the dough into ten to twelve equal portions. Roll each portion into round balls.

Dust them lightly with rajgira atta and flatten them into diskettes on a floured surface.

Heat the pan and cook theplas on both sides, using ghee as required for shallow frying.

Once cooked, serve the hot theplas with a side of yogurt.

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