Friday, March 2, 2012

Rajgira Thepla, gluten free

Rajgira / Amaranth Flour - 1.5 cups + 1 cup for rolling theplas
Besan / Chickpea Flour - 1 cup
Carrots - 2, medium sized
Red Radish - 4, small
Methi / Fenugreek Leaves - 1 bunch
Ajwain / Carom Seeds - 1/4 tsp
Green Chili - 2, finely chopped
Red Chili Powder - 1/4 tsp
Roasted Coriander Powder - 1 tsp
Garlic - 3 cloves, minced
Ginger - 1/2 inch, grated
Oil - 2 tsp
Olive Oil for cooking the theplas

Makes around 8 theplas

Grate the carrot and radish. Add the methi leaves. Now add salt, ajwain, green chili, red chili powder, coriander powder, ginger, garlic. Leave aside for 10 minutes.

Now add the rajgira flour and besan. Mix well. Add 2 tsp of oil and knead everything together to make a soft dough.

Roll the theplas like roti. Because of the absence of gluten we have to use a lot of rajgira flour for easy rolling and to avoid sticking. Cook on a hot cast iron skillet on both sides till we get brown specks. Add a tsp of oil/ghee and cook till slightly crisp.

Serve with homemade lemon pickle, boondi raita and potato onion curry.

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