Mooli Thepla
The Mooli Thepla presents a delectable and nutritious Gujarati breakfast or snack option crafted from whole wheat flour, radish (mooli), and a blend of aromatic spices. These snacks are not only light and quick but also contribute to a healthy diet.
Ingredients
- ¾ to 1 cup grated radish (white radish or mooli)
- 1.5 cups whole wheat flour
- 2 tablespoons gram flour (besan) – optional, can sub chickpea flour
- 1 to 2 tablespoon curd (yogurt) – add 1 to 2 tablespoon more, if required while kneading the dough
- 1 green chili + ½ inch ginger – crushed to a paste in mortar pestle or 1 teaspoon ginger-green chili paste
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 tablespoon oil or ghee
- ¾ teaspoon salt or as required
- oil as required, ror roasting
Instructions
Kneading Dough
- Rinse, peel and grate the mooli in a bowl or plate. Grate about ¾ cup to 1 cup mooli.
- Measure and keep all the ingredients ready.
- Add grated mooli in a parat or big plate. Add all the spice powders, salt and ginger-chili paste.
- Next add coriander powder, cumin powder, red chili powder, turmeric powder, ginger-green chili paste and ¾ teaspoon salt or as required.
- Mix the spices very well.
- Keep covered aside for 5 minutes. Soon mooli will release its juices.
- Then add 1.5 cups of whole wheat flour.
- Next add 3 tablespoon of besan (gram flour). If you are not using gram flour then skip this step.
- Mix well with your finger tips.
- Add 1 to 2 tablespoon yogurt (curd or dahi) and 1 tablespoon oil.
- Mix well and begin to knead the dough.
- Make a smooth soft dough.
- Cover the dough with a plate or linen cloth. Allow the dough to rest for 5 to 6 minutes.
- Again knead the dough for a minute.
Rolling Dough
- Make medium sized balls from the dough. Cover with a cotton napkin or lid.
- Dust some flour on the rolling board as well as the dough ball.
- Gently flatten with a rolling pin.
- Sprinkle some more flour if required.
- Roll to a round shape about 5 to 7 inches in diameter.
Roasting
- Place the rolled dough on a hot tawa or skillet. Keep the heat to medium to medium high.
- When you see faint blisters on them then flip.
- Spread some oil or ghee all over, flip again.
- Spread oil or ghee on this side too.
- Flip them once or twice until they are cooked well. Make sure that the edges are also cooked well.
- Make all the flatbreads in this manner.
- If you are making them to carry for tiffin or picnics then spread some more oil, so that they stay soft.
- Serve these warm or at room temperature with pickle or curd (yogurt).
- You can also enjoy them as an evening tea time snack.
Nutrition
Calories: 100kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 164mgPotassium: 86mgFiber: 2gSugar: 1gVitamin A: 30IUVitamin C: 2mgCalcium: 10mgIron: 1mg
Tried this recipe?Let us know how it was!