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Recipe Index » Indian Breads » Mooli Thepla

Mooli Thepla

May 25, 2019 By Kanan / 13 Comments

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5 from 1 vote

There are many different kinds of thepla recipes. But today’s recipe is Mooli thepla. It is traditionally Gujarati recipe. Theplas can be eaten as a breakfast with cup of tea or Mango Chunda or Pickles. Mooli is kind of vegetable that some people don’t like to eat. But when you make mooli thepla, it has not that intese mooli flavor. I also added leaves from mooli which is optional. So let’s get started.

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Methi thepla recipe | how to make Gujarati methi na thepla
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Mooli thepla recipe

5 from 1 vote
Tried this recipe? Leave a comment and give ★ ratings
US measuring cups are used (1 cup = 240 ml)
Servings 8 theplas

Ingredients

  • 1/3 cup Mooli (Radish) grated
  • 2 tablespoons Mooli leaves finely chopped
  • 1 cup Whole wheat flour (Chapati atta)
  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • 1 tablespoon Oil + more for cooking theplas
  • Salt to taste
  • ¼ cup Plain yogurt or more or less

Instructions

  • Take shredded mooli and chopped moolie leaves in a bowl.
  • Add atta, salt, turmeric powder, red chili powder and oil. Mix well.
  • Add 1 tablespoon of yogurt at a time. Make smooth and soft dough. (Yogurt amount is depends on your yogurt consistency. Is your yogurt thick or watery? It also depends on your mooli. Is your mooli has more water content or less.)
  • Cover the dough and let it rest for 15 minutes.
  • After 15 minutes. Knead the dough again and divide it into 8 equal portions and make smooth balls. Roll each portion between your palm and press into a circle.
  • Dip the flattened ball into dry chapati flour and coat well.
  • Roll it gently in to circle about 6 inch in diameter. (If you need to than you can use dry flour while rolling but don’t use more than 2 times otherwise end product will be dry.)
  • Heat the skillet on medium heat. Once hot placed rolled thepla on the skillet. When you see bubbles on it flip it.
  • After few seconds apply some oil on it and flip it again and press gently using spatula and cook until you see some brown spot on bottom side. Apply some oil again on other side and flip and cook on that side. When done take it out from skillet and put in insulated container to keep it hot.
  • Repeat same procedure for rest Theplas.

Notes

- Yogurt amount is depends on your yogurt consistency. Is your yogurt thick or watery? It also depends on your mooli. Is your mooli has more water content or less.
- Moolie leaves are optional in this thepla recipe. 
*Nutrition information is a rough estimate for 1 serving
Course: Breakfast
Cuisine: Gujarati,Indian
Author: Kanan
Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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Comments

  1. Divya

    February 23, 2016 at 12:52 am

    Made these theplas for dinner tonight. Not only were they super quick and easy to make, they were also delicious! Thanks for all the recipes – I’ve used several from your website and love them all.

    Reply
    • Kanan

      February 23, 2016 at 10:32 am

      Good to hear Divya. Thank you for your positive feedback.

      Reply
  2. Hema

    August 21, 2012 at 6:10 pm

    I can have this anytime with some pickle..

    Reply
  3. Anamika @ madcookingfusions

    August 17, 2012 at 5:09 pm

    Hey Kanan, loved this mooli thepla… we normally make mooli parathas 🙂 tht too often, loved by all at home and thepla i make from methi and lauki …m going to try this out soon…

    Reply
  4. dassana

    August 17, 2012 at 12:51 am

    thats a healthy thepla. i always make theplas with methi and parathas with mooli… so typically indian of me. i would try making the thepla with moolis next time.

    Reply
  5. Shobha

    August 16, 2012 at 3:00 pm

    I think this is a better idea than making mooli stuffed parathas..sometimes we find difficulty in rolling them.

    Reply
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KananHi, I am Kanan!

I share easy, delicious vegetarian recipes (mostly Indian), Eggless and vegan baking recipes that will make your life easy in kitchen.

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