Rajgiri ka Thepla


  • Rajgira atta (2 cups + for dusting)
  • Rock salt (sendha namak) (to taste)
  • Ginger, grated (1 inch piece)
  • Sesame seeds (til) (1 teaspoon)
  • Sesame seeds (til) (1 teaspoon)
  • Potatoes, boiled and mashed (2 medium)
  • Yogurt (2 tablespoons)
  • Ghee (3 tablespoons + to shallow fry)
  • Fresh coriander leaves, chopped (2 tablespoons)


  • Place ragjira atta in a bowl. Mix in rock salt, ginger, sesame seeds and green chillies. Add smashed potatoes, yogurt, three tablespoons of ghee and coriander leaves. Knead into a semi-soft dough using water. Cover and keep the dough aside for half an hour.
  • Divide into 10 to 12 portions. Roll into balls. Dust with rajgira atta and pat into a diskette on a dusted surface.
  • Heat a tawa. Shallow fry the theplas on both sides using ghee as required. Serve hot with yogurt.

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