Rajgira (Amaranth) Thalipeeth (for fasting)

Rajgira (Amaranth) Thalipeeth (for fasting)

Preparation time 15 minutes

Cooking time 20 minutes

Total time 35 minutes

Servings 2 people

Type of Recipe: Fasting

Author: Asmi Kadam


·     1 cup Amaranth flour ( Rajgeera flour)

·      3 boiled potatoes

·      Salt

·      Water

·      Oil or clarified butter

For making paste

·      2 tablespoons grated coconut

·      ½ cup roasted peanuts

·      3 to 4 chili

·      1 teaspoon cumin seeds


Ø 1 cup Grated coconut

Ø 1 tablespoons roasted peanuts

Ø ½ teaspoon cumin

Ø 1 to 2 chilies

Ø Salt

Ø Water


For making Chutney, grind all the ingredients of chutney with little water in the mixture. Transfer the chutney into the bowl. Keep aside.

Now heat a pan on medium flame and roast the peanuts till become brown. Switch off the flame, wait till peanuts turn normal in temperature. Then, remove the skin of peanuts. To make the paste add grated coconut, cumin, roasted peanuts and chilies in the jar. Grind this ingredients with a fine paste. Don’t use water.

Now, for making dough. Take a bowl add Amaranth flour. Now, add boil smashed potatoes, grated paste and salt as per the taste into the flour. Mix well. Knit the dough with water. Use the water as per the requirement. Make it soft. Keep aside.

Now dough is ready for making Thalipeeth. Now heat a non-stick pan on medium flame and spread some oil over it.  Than wet a cotton cloth with water and spread the cloth on the rolling board. Now take a portion of dough. Roll on palms and flatten on the cloth. Make a hole on the centre of the Thalipeeth. Now remove the Thalipeeth from the cloth and put on the pan. With a spoon pour some oil or clarified butter over it. Now you fry the both sides till brown. Like this you can make Thalipeeths of rest of dough.

You can serve with a chutney, buttermilk, Curd and Lassi (for Fast).


Have a great day.


As I mentioned above, this recipe is for fasting.

If you want to prepare this recipe in any days you can also add the red chili powder, turmeric, chopped onions, coriander, ginger garlic paste into the Amaranth dough and also serve with the normal coconut chutney or tomato ketchup.

Leave a Reply

Your email address will not be published.