Mooli Thepla

Step by StepJump to Recipe

Mooli Thepla is a healthy and tasty Gujarati flatbread recipe made with whole wheat flour, white radish (mooli), and spices. They are light, quick to make, and nutritious. You can make these for breakfast, or as a snack, or even pack in a tiffin or lunch box. They remain soft so you can have them any time of the day.

mooli thepla placed in an black round stone tray with a side of mango pickle in a small white bowl, dry chutney in another white bowl on a brown wooden board

About this Recipe

My recipe for mooli thepla is very different from methi thepla as I have not made these with millet flours.

Though most of the time we prefer Methi Thepla on occasions, I do make these savory flatbreads with different veggies. I have also shared a variation made with lauki or bottle gourd – Lauki Thepla.

Especially if you are a working person, then these healthy flatbreads come as a big rescue since they are made quickly. The addition of mooli makes these flatbreads more nutritious and healthy.

You can either roast them with oil or ghee on them. Adding besan flour gives a nice nutty flavor to them. We like the flavor of besan but if you don’t prefer then skip it.

These flatbreads taste good and you cannot make out that they are made from radish (mooli). So it is great to make these for your loved ones, especially fussy kids.

With tender white radish, I also make Mooli Paratha. But let me tell you that radish paratha is made differently and is not the same as thepla.

The main difference is that in a paratha, the rolled dough is stuffed with a layer of grated radish, while a thepla dough has the grated radish added to the flour and kneaded. These varying preparation methods give a unique taste, texture, and flavor to them.

Mostly mooli thepla are served with mango pickle, curd or aam chunda, or any veggie. We love to have warm mooli na thepla with a hot cup of masala chai.

Step-by-Step Guide

How to make Mooli Thepla

Making radish, spices mixture

1. Rinse, peel and grate the mooli in a bowl or plate. Grate about ¾ to 1 cup mooli.

grated radish in a red bowl

2. Measure and keep all the ingredients ready.

various ingredients kept in bowls for making mooli thepla

3. Add grated mooli in a parat or big plate or bowl. also add ½ teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, 1 teaspoon ginger-green chili paste and ¾ teaspoon salt or as required.

spices added to grated radish in a steel bowl

4. Mix the spices very well.

spices being mixed with radish

5. Keep covered aside for 5 minutes. Soon mooli will release its juices.

spices evenly mixed with radish

Preparing dough

6. Then add 1.5 cups of whole wheat flour.

whole wheat flour added to spiced radish mixture

7. Next add 3 tablespoons of besan (gram flour or chickpea flour). If you are not using gram flour, then skip this step.

gram flour added on top of wheat flour

8. Mix well with your finger tips.

flours mixed with spiced radish mixture

9. Add 1 to 2 tablespoon yogurt (curd) and 1 tablespoon oil.

oil and curd added

10. Mix well and begin to knead the dough. make a smooth soft dough. If the dough becomes sticky, then add some more flour. If the dough looks dry or hard, then add 1 to 2 tablespoons more curd.

mooli thepla dough kneaded very well

11. Cover the dough with a plate or linen cloth. Allow the dough to rest for 5 to 6 minutes. Again knead the dough for a minute.

dough kneaded after being rested

12. Make medium sized balls from the dough.

balls made from dough and set aside on a squared steel tray

Rolling dough

13. Dust some flour on the ball.

flour sprinkled on a dough ball

14. Gently flatten with a pin roller.

dough being rolled with a wooden rolling pin

15. Sprinkle some more flour if required.

flour sprinkled on a rolled dough

16. Roll to a round shape, about 5 to 6 inches in diameter.

rolled dough

Roasting Mooli Thepla

17. Place the rolled dough on a hot tawa or skillet.

rolled dough placed on a hot skillet or tawa

18. Roast until you see faint air pockets on them.

faint air pockets seen on rolled dough

19. Then flip them.

rolled flatbread flipped

20. Spread some oil or ghee all over.

oil spread on flatbread

21. Flip again.

mooli thepla flipped againa and brown spots seen on top

22. Spread oil or ghee on this side too.

oil spread on the top side having brown spots

23. Flip them once or twice until they are cooked well. Similarly, make all the flatbreads in this manner. If you are making them to carry for tiffin or picnics then apply some more oil, so that they stay soft.

sides being pressed with a wooden spatula

24. Serve Mooli Thepla warm or at room temperature with pickle or curd or aam chunda or mango chutney.

mooli thepla placed in an black round stone tray with a side of mango pickle in a small white bowl on a brown wooden board
Tips

Helpful Tips

  • Radish: Mooli thepla is usually made with white radish. Buy radish that is fresh and tender. Do not use radish that is hard, fibrous, or stringy.
  • Flours: You can skip adding gram flour (besan) if you do not prefer it. You can also add some healthy flours like pearl millet, finger millet (ragi), or sorghum flour.
  • Curd (yogurt): When making the recipe, it is best to use fresh yogurt which is not sour. If yogurt is not available, add water or buttermilk in the flour as needed to make a smooth and soft dough
  • Spicing: For a spicier taste, add more green chilies and red chili powder.
  • Fats: You can roast the thepla with oil or ghee (clarified butter). Peanut oil gives a good flavor and taste. Though any neutral-flavored oil can be used.

Few more tasty recipes for you!

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

three mooli thepla placed in an black round stone tray on a brown wooden board

Mooli Thepla

4.67 from 3 votes
Mooli Thepla is a tasty and healthy Gujarati breakfast or snack recipe made with whole wheat flour, radish (mooli) and spices. They are light, quick and nutritious snack. 
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins

Cuisine Gujarati
Course: Breakfast
Diet: Vegetarian
Difficulty Level: Easy

Servings 12
Units

Ingredients

  • ¾ to 1 cup grated radish (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 green chili + ½ inch ginger – crushed to a paste in mortar pestle or 1 teaspoon ginger-green chili paste
  • 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, ror roasting

Instructions

Kneading dough

  • Rinse, peel and grate the mooli in a bowl or plate. Grate about ¾ cup to 1 cup mooli.
  • Measure and keep all the ingredients ready.
  • Add grated mooli 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.
  • Keep covered aside for 5 minutes. Soon mooli will release its juices.
  • Then add 1.5 cups of whole wheat flour.
  • Next add 3 tablespoon of besan (gram flour). If you are not using gram flour then skip this step.
  • Mix well with your finger tips.
  • 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 linen cloth. Allow the dough to rest for 5 to 6 minutes.
  • Again knead the dough for a minute.

Rolling dough

  • Make medium sized balls from the dough.
  • Dust some flour on the ball.
  • Gently flatten with a pin roller (belan).
  • Sprinkle some more flour if required.
  • Roll to a round shape about 5 to 6 inches in diameter.

Roasting

  • Place the rolled dough on a hot tawa or skillet.
  • When you see faint blisters on them then flip.
  • Spread some oil or ghee all over, flip again.
  • Spread oil or ghee on this side too.
  • Flip them once or twice until they are cooked well. Make all the flatbreads in this manner.
  • If you are making them to carry for tiffin or picnics then apply some more oil, so that they stay soft.
  • Serve these warm or at room temperature with pickle or curd (yogurt).

Notes

  • Radish: Mooli thepla is usually made with white radish. Buy radish that is fresh and tender. Do not use radish that is hard, fibrous, or stringy.
  • Flours: You can skip adding gram flour (besan) if you do not prefer it. You can also add some healthy flours like pearl millet, finger millet (ragi), or sorghum flour.
  • Curd (yogurt): When making the recipe, it is best to use fresh yogurt which is not sour. If yogurt is not available, add water or buttermilk in the flour as needed to make a smooth and soft dough
  • Spicing: For a spicier taste, add more green chilies and red chili powder.
  • Fats: You can roast the thepla with oil or ghee (clarified butter). Peanut oil gives a good flavor and taste. Though any neutral-flavored oil can be used.

Nutrition Info Approximate values

Nutrition Facts
Mooli Thepla
Amount Per Serving
Calories 100 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 164mg7%
Potassium 86mg2%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 30IU1%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 2mg2%
Vitamin D 1µg7%
Vitamin E 2mg13%
Vitamin K 1µg1%
Calcium 10mg1%
Vitamin B9 (Folate) 9µg2%
Iron 1mg6%
Magnesium 22mg6%
Phosphorus 57mg6%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @dassanasvegrecipes and tag #dassanasvegrecipes!

Share This Recipe:

PinWhatsAppPrintShares271

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

2 Comments

  1. When I ate it immediately after making it I loved it. But my husband had it after a couple of hours and he found it kachcha.
    Anything I can do differently next time? Can we roast the thepla a little more? Won’t it become hard?
    Also, can we substitute Besan with sattu?

    1. hi shruthi, thepla should be always roasted on a hot tawa. if the tawa is not hot enough, the thepla will not cook well. if the thepla is cooked properly, there won’t be any raw taste in it. cook on a medium-high to high flame. you should see charred spots or blisters on the thepla. press the thepla (center, edges etc) with a spatula while cooking, so that it roasted well. you can roast thepla for some more time if you see that they are not roasted well but do not too much as then they will become hard. you can use sattu flour instead of besan.