Mooli Thepla

4.75 from 4 votes

Mooli Thepla is a tasty and healthy Gujarati breakfast or snack of flatbreads made with whole wheat flour, gram flour, radish (mooli), herbs and spices. They are light, quick and nutritious snack.

Prep Time20

Cook Time30

Total Time50

Course: Breakfast

Cuisine: Gujarati

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 100kcal

Author: Dassana Amit

Ingredients

¾ to 1 cup radish - grated, (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 small green chili - crushed to a paste in mortar pestle
1 inch ginger - peeled & crushed to a paste in mortar pestle
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, for roasting

US Customary - Metric

Instructions

Kneading dough

Rinse, peel and grate the radish in a bowl or plate. Grate about ¾ cup to 1 cup radish.
Measure and keep all the ingredients ready.
Add grated radish 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 with a spoon.
Keep covered aside for 5 minutes. Soon the radish will release its juices.
Then add the whole wheat flour and besan (gram flour). Adding gram flour is optional and can be skipped.
Mix well with your fingertips.
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 cotton napkin. Allow the dough to rest for 5 to 6 minutes.
Again lightly 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 on this side and 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.

Notes

To get the green chilli paste, crush both the peeled ginger and green chili in a mortar-pestle. You could also use ready 1 teaspoon ginger-green chili paste instead.
Use tender and juicy white radish. Avoid using radish that is stringy or fibrous.

Nutrition