Ingredients
• 2 cups rajgira flour
• 2 medium sized potatoes
• Salt to taste
• 1½ tsp chilli powder
• 1 tsp cumin (jeera) powder
• Ghee or oil for cooking
• Water for kneading
• Lots of rajgira flour for dusting
Method
• Mash the potatoes and mix them in with the rajgira flour.
• Add the chilli powder, jeera powder and salt to the flour and make a firm dough. Add water if required.
• Make lemon-sized balls and roll each ball gently, like a chapati. Since rajgira flour doesn't have gluten, it will stick to the rolling pin, so use a lot of rajgira flour for dusting.
• Heat a non stick pan and cook the theplas on both sides.
• Then add a little ghee or oil and cook well.
• Serve with aloo sabzi.