Mooli Thepla

Theplas are traditional flatbread from Gujarat, made with whole wheat flour or millet flours, spices, herbs, yogurt and greens or vegetables like fresh fenugreek leaves or radish or bottle gourd. They are low in calories with very little oil or ghee or butter used to cook them. But they are rich in fiber and other nutrients.

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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


  • 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


  1. 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.
  2. 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.
  3. Divide the dough into equal portions and roll into balls.
  4. Dust some whole wheat flour on the work top, flatten each ball and roll into thin disks.
  5. Heat a non-stick tawa. Place one thepla at a time and cook for 1 minute or till the underside is golden brown. 
  6. Flip and cook on other side for 1 minute. Drizzle some oil and continue to cook for 30 seconds on each side.
  7. Place them on individual plates and serve hot with pickle and yogurt.