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Mooli Thepla
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
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course:
Breakfast
Cuisine:
Gujarati
Diet:
Vegetarian
Difficulty Level:
Easy
Servings:
12
Calories:
100
kcal
Author:
Dassana Amit
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
US Customary
-
Metric
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. 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, 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.
Nutrition
Calories:
100
kcal
|
Carbohydrates:
12
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
164
mg
|
Potassium:
86
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
30
IU
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
1
mg
|
Vitamin B3 (Niacin):
1
mg
|
Vitamin B6:
1
mg
|
Vitamin B12:
1
µg
|
Vitamin C:
2
mg
|
Vitamin D:
1
µg
|
Vitamin E:
2
mg
|
Vitamin K:
1
µg
|
Calcium:
10
mg
|
Vitamin B9 (Folate):
9
µg
|
Iron:
1
mg
|
Magnesium:
22
mg
|
Phosphorus:
57
mg
|
Zinc:
1
mg