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Mooli Thepla
Main ingredients | White radish with greens, Turmeric powder, Coriander powder, Cumin powder, Red chilli powder, Sugar, Ginger-green chilli paste, Carom seeds, Whole wheat flour, Gram flour, White sesame seeds, Yogurt, Oil |
Cuisine | Gujarati |
Course | Snack |
Prep time | 25-30 minutes |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Moderate |
Others | Vegetarian |
Ingredients
- 1 cup grated white radish
- ½ cup chopped radish greens
- Salt to taste
- ¼ teaspoon turmeric powder
- ¾ teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon red chilli powder
- 2 teaspoons sugar
- 2 teaspoons ginger-green chilli paste
- ¼ teaspoon carom seeds (ajwain), crushed
- 1¼ cups whole wheat flour
- ¼ cup gram flour (besan)
- 2 tablespoons white sesame seeds
- 1 tablespoon yogurt
- 1½ tablespoons oil + for cooking
- Pickle for serving
- Yogurt for serving
Method
- Put grated white part of the radish and chopped greens in a parat. Add salt, turmeric powder, cumin powder, coriander powder, red chilli powder, sugar, ginger-chilli paste and carom seeds and mix well.
- Add whole wheat flour, gram flour, white sesame seeds, yogurt and oil and mix well. Further knead to a soft dough. Cover with a moist muslin cloth and set aside for 10-15 minutes.
- Divide the dough into equal portions and roll into balls.
- Dust some whole wheat flour on the work top, flatten each ball and roll into thin disks.
- Heat a non-stick tawa. Place one thepla at a time and cook for 1 minute or till the underside is golden brown.
- Flip and cook on other side for 1 minute. Drizzle some oil and continue to cook for 30 seconds on each side.
- Place them on individual plates and serve hot with pickle and yogurt.
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