MOOLI THEPLA (RADISH THEPLA)

Mooli Thepla is made with whole wheat flour (atta), grated mooli (radish) and is flavoured with Indian spices. It is usually served during breakfast, but can also be consumed for lunch and dinner too. This can be served with fresh butter, curd, green chutney or pickle.

Ingredients:

· Wheat flour – approx. 2 cups for making dough

· Grated Radish – 1 cup

· Green chili ginger paste –2 tsp

· Green chilies – 1-2 finely chopped

· Red chili powder – 1 ½ tsp

· Turmeric powder – ½ tsp

· Cumin powder – 1 tsp

· Coriander powder - 1 tsp

. Carom seeds - 1 tsp

· Black Salt – 1 tsp

· Chaat masala – 1 tsp

· Ghee - 2 tbsp

· Coriander leaves – ¼ cup

· Curd - ¼ cup

· Salt

· Water as required

· Ghee - for brushing

· Ghee - for shallow frying the theplas

Method:

· In a mixing bowl add wheat flour and all other ingredients, add required water slowly and knead into a medium soft dough. Grease it with ghee, cover it with a damp cloth and rest it for 15 minutes.

· Divide the dough into equal balls and flatten it with hands, coat it with dry flours and roll into medium thick chapati.

· Brush it with ghee and sprinkle some atta. Fold it to form a semi-circle. Again, brush it with a ghee and sprinkle some atta. Now fold it to form a quarter.

· Dust it with flour and flatten it with the help of a rolling pin. And make triangle parathas or the regular round ones.

· Set a tawa on medium heat and place the rolled paratha on the tawa.

· Flip it gently and brush it with ghee and flip it to the other side and brush it with ghee again.

· Cook until it turns golden brown in color from both sides.

· Remove it from heat and place it on a small napkin.

· Serve hot with curd, pickle or any chutney of your choice.