Rajgira Thalipeeth Recipe | Amaranth Flour Thalipeeth | Vrat-Friendly Recipe | Indian Breakfast Recipe | CHEF PEARLS

Crispy on the outside, soft on the inside and packed with simple ingredients, Rajgira Thalipeeth is a delicious way to enjoy a filling meal during vrat (fasting) days. 😋

Made with rajgira flour, boiled potato, roasted peanuts, green chilli and fresh coriander, this thalipeeth comes together without regular wheat flour.

The best part? You don't need to make it perfectly round. In fact, the rustic, uneven edges are part of its charm!

🍽️ RECIPE AT A GLANCE

🛒 Ingredients

• 1 cup rajgira flour (amaranth flour)
• 1 medium potato, boiled and mashed
• ¼ cup roasted peanuts, roughly crushed
• 1–2 green chillies, finely chopped
• 2 tbsp fresh coriander, chopped
• ½ tsp cumin seeds
• ½ tsp cumin powder
• ½ tsp sugar
• Salt, as required
• 1–2 tbsp lemon juice
• Water, as needed
• Ghee or oil, for cooking

For vrat: Use the type of salt allowed in your fasting tradition, such as rock salt (sendha namak).

👩🍳 Method

1. Make the Dough

Take rajgira flour in a large bowl.

Add mashed potato, crushed peanuts, green chillies, coriander, cumin seeds, cumin powder, sugar, salt and lemon juice.

Mix everything together.

Slowly add water and knead until you get a soft dough. It should hold together but should not be runny or sticky.

2. Shape the Thalipeeth

Take a small portion of dough.

Place it on a greased piece of parchment paper or a damp cloth and gently press it with your fingers.

Make it about ¼-inch thick.

Don't worry if the edges are not perfectly round. That's exactly how homemade thalipeeth should look! 😊

Make 2–3 small holes in the centre and around the thalipeeth. These holes help it cook evenly.

3. Cook Until Crispy

Heat a tawa over medium heat.

Carefully transfer the thalipeeth onto the hot tawa.

Drizzle a little ghee or oil around the edges and into the small holes.

Cover and cook for about 2–3 minutes.

When the bottom turns golden and crisp, flip it carefully.

Cook the other side until golden brown and crispy.

4. Serve Hot

Remove from the tawa and serve immediately.

Rajgira Thalipeeth tastes delicious with plain yogurt, vrat-friendly chutney or a little ghee.

💡 Chef's Tips

• Don't make the dough too soft. A firm, soft dough is easier to shape.
• Keep the thalipeeth slightly thick so it stays soft inside.
• Cook on medium heat. High heat can burn the outside before the inside cooks.
• For extra crunch, add a few more crushed peanuts.
• If the dough starts cracking while shaping, wet your fingers slightly and continue pressing.

❤️ A Little Chef's Note

Rajgira Thalipeeth doesn't need fancy ingredients or perfect cooking skills. Just mix, press, cook and enjoy!

And those crispy edges? They're usually the first part to disappear! 😉

— Chef’s Journal by Chef Pearls 💛