Rajgra Thepla

One such dish — and Gujarati’s can rejoice is THEPLA. Typically made with whole wheat flour, I recently replaced the flour with my newest obsession – Rajgira. (It’s nothing new as a lot of Gujarati households use this flour during fasts or festive occasions) but for me, it was a fun little nostalgic rerun.

Commonly known as Amaranth : this gluten free millet has been my go-to for Indian breads — rotis, paratha and well now thepla makes for a sub which is perhaps even better than its wheat 🌾 counterpart.

Checkout the whole recipe in the caption, while learning some tips and tricks in making this the perfect, spiced Indian side / bread, which you can enjoy with like pickle, your favorite sabji, dahi or well, just by itself as a snack!