How to Make Mooli Paratha , Mooli Thepla , Radish Paratha

Mooli Thepla- Indian Flat bread made with grated Radish,wheat flour and few basic  Indian spices

Thepla is a Gujarati word for parathas ,which are usually made with some grated vegetable or fresh greens.In Northern India we use the term Parathas for plain and stuffed both type of parathas.. During winter stuffed parathas are made regularly at every North Indian Kitchen .During  this season very good quality of radishes are available in the market and they are very good for health too. I make different recipes with radish – Radish ki sabji/ bhujiya, pickle , Lachcha Salad  and parathas are made regularly. Among so many variety of stuffed parathas I make Gobhi Paratha and Stuffed Mooli Parthas often as they are favorite of my family.

Mooli Parathas are made with two methods,stuffed ones and the simple thepla. The most popular version is Stuffed version which is little tricky to make . If you have not squeezed the moisture from the grated Radish then you may have difficulty in rolling the paratha ,but this thepla version is quite easier to make as compared to the stuffed Mooli paratha. Just add grated radish in the dough and make delicious and crisp theplas. If still you have difficulty in rolling the theplas then use two thick polythene sheets and put the dough ball between the greased sheets and then roll easily.

These theplas can be served with tea as breakfast or serve for dinner and lunch with Aloo Tamatar ki sabzi, Mint Chutney and Raita

Mooli Ka Thepla ,Paratha Indian Flat bread made with grated Radish,wheat flour and few basic Indian spices

• CourseBreakfast, Main Course
• CuisineGujarati Cuisine

Servings Prep Time

4person 10minutes

Cook Time

20minutes

Servings Prep Time 4person 10minutes

Cook Time 20minutes

Ingredients

• 2cup Wheat Flour / Atta
• 3tbsp Pearl millet flour /Bajra aata
• 3cup Raddish/ Mooli
• 3tbsp Fresh Coriander / Cilantro / Hara Dhaniyaor radish leaves
• 2 Green chili/hari mirchfinely chopped
• 1.5tsp Coriander Powder / Dhaniya Powder
• 1.5tsp Red Chilli powder / Laal mirch powder
• 1/4tsp Turmeric Powder / Haldi Powderoptional
• 1/4tsp Asafoetida / Hing powder
• 1tsp Salt / Namak
• 1/2tsp Carom Seeds / Ajwain
• 1.5tsp sesame seeds /til
• 3tbsp Yogurt / Dahi
• 2tbsp Cooking Oilto add in the dough
• Cooking Oil to shallow fry Parathas

Instructions

1. Wash ,scrape and grate the Radish and keep aside.
2. In a big wide plate or bowl add all the dry ingredients and mix well.
3. Now add oil,yogurt, grated radish and the remaining ingredients and and mix well.
4. Make a medium soft dough ,add little water if needed(it depends on how watery or juicy your radish is, you may or may not need water to make the dough)
5. Make equal size balls from the dough.
6. Take a dough ball ,dust with dry flour and roll to make a medium thick disc (thickness of like tortilla.)
7. Heat your griddle and put the rolled paratha/ disc over it and cook on medium heat from both the sides till you see few golden spots appearing.
8. Now apply some oil/ butter/clarified butter on the paratha and cook by pressing with a spatula to make it golden all over.
9. Flip the side and repeat the process .(if you want to cut the calories then can skip applying oil or ghee and just dry roast by pressing with a spatula to give a nice colour)
10. Remove from the griddle and serve hot with yogurt ,chutney and pickle

Recipe Notes

Serving suggestions- Goes well with Aloo tamatar ki sabzi, Palak Raita and Mint Chutney

Note-

1. Instead of bajra flour you can use Gram flour /maize flour or jwar ka aata .
2. Can use either fresh coriander or chopped radish leaves.

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