Mooli Thepla is a nutritious thepla made with grated mooli or radish. Radish helps in controlling cholesterol and good source of vitamin C. Radish is an edible root vegetable and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable. They have numerous varieties, varying in size, flavor, color, and length of time they take to mature.
Thepla is a soft and thin Indian flatbread recipe from Gujarat region. It is typically served as a breakfast as a side meal or snack with tea. Thepla can be made with wheat flour, gram flour, and other spices. To make thepla softer, add curd while kneading. You can enjoy thepla with curd, garlic chutney and chhundo. The various type theplas are created by varying the stuffing ingredients. Common ingredients for theplas are fenugreek (methi), Lauki (gourd), and mooli (redish). Even you can grated potatoes, mixed vegetables also for more variations. But traditional thepla is methi thepla.
To make thepla, you have to just knead the chappati dough with flour, ghee, grated mooli and spices. Chapatis are an everyday food, cooked on a griddle usually without an oil or ghee and often puffed up by cooking on open flame after taking it off the flame, some ghee is spread on the top. When made for travel, the flour for theplas is bound into a stiff dough using milk instead of water, and with extra ghee/oil. This is done in order to increase their shelf life.
2 Cups Wheat Flour
1/2Cup Besan / Gram Flour
1 Cup Radish / Mooli, Grated
Salt to Taste
1 Tsp. Turmeric Powder
1/4 Cup Curd
2 Green Chilies, Chopped
1 Tbsp. Oil
Ghee for Cooking
How to make thepla:
Wash and peel the radish and grate them into thin form. Now squeeze it to remove excess water. Combine all ingredients together in large bowl and mix well. Add little and knead smooth dough, cover and keep aside to set for 15 minutes. Now divide the dough into 12 equal portions and roll it into thin roti form using rolling pin. Heat the tawa and cook the theplas with little ghee/oil from the both sides until to golden and evenly cooked. Serve mooli thepla with chhunda or curd.
- 2 Cups Wheat Flour
- 1/2 Cup Gram Flour
- 1 Cup Grated Mooli/ Radish
- 1/4 Cup Curd
- 1 Tsp Turmeric Powder
- Salt to Taste
- 2 Green Chilies, Chopped
- 1 Tbsp. Oil
- Oil For Cooking
- Peel and wash the mooli and grate them. Now squeeze it to remove excess water.
- Combine all ingredients together in large bowl and mix well.
- Add little and knead smooth dough, cover and keep aside to set for 15 minutes.
- Now divide the dough into 12 equal portions and roll it into thin roti form using rolling pin.
- Heat the tawa and cook the theplas with little ghee/oil from the both sides until to golden and evenly cooked.
- Serve mooli thepla with chhunda or curd.