Mooli Thepla

About Mooli Thepla

Theplas are traditional, classic spiced flat breads from the Gujarati cuisine. There are many variants of it. Here, I share one of my personal favorites, which is the Mooli Thepla that is made with the fresh and tender radish roots. Though most of the time we prefer Methi Thepla at home, on occasions, I do make the Mooli Thepla as well as other versions of this savory flatbread with different vegetables like that of Lauki Thepla, a variation made with lauki or bottle gourd. However, my recipe for Mooli Thepla is very different from the classic methi thepla, as I have not made these radish ones with millet flours. These whole wheat flour flatbreads taste good and you cannot really make out that they have radish in them. So, it is great to make these for your loved ones, especially fussy kids. Besides radish and whole wheat flour, other ingredients that go in this Gujarati special Mooli Thepla are gram flour (besan), curd (yogurt), ginger-green chili paste, oil or ghee (clarified butter) and some ground spices. These are turmeric powder, red chili powder, cumin powder and coriander powder. All your basic ones. Mostly Mooli Thepla are served with Mango Pickle, curd, Aam Chunda or any vegetable dish. We love to have these warm flatbreads with a hot cup of Masala Chai or Ginger Tea. The wholesome Mooli Thepla come as a big rescue, especially if you are a working person, as they can be made quickly. The addition of radish makes these flatbreads heartier and healthier. We usually love to make these during winters. You can either roast the Mooli Thepla with oil or ghee spread or brushed on them. Adding gram flour or besan imparts a nice nutty flavor in these Gujarati style radish flatbreads. We like the flavor of besan, but if you don’t prefer, then you can also skip it. With tender white radish, I also make the quintessential Mooli Paratha. But let me tell you that a Mooli Paratha is made differently and is not the same as the Mooli Thepla. Also, both are different in terms of flavor too. One significant difference is that in the radish paratha, the rolled dough is stuffed with a layer of grated radish, while in a thepla, the grated radish is added to the flour along with other ingredients and then kneaded into a dough. These varying preparation methods give a unique taste and texture to both these types of Indian flatbreads.

How to make Mooli Thepla

Preparation

1. Rinse, peel and grate the radish (mooli) in a bowl or plate. Grate about ¾ to 1 cup mooli. Use radish that is fresh, tender and juicy.
2. Measure and keep all the ingredients ready.

Make Rradish Mixture

3. Add grated mooli in a big plate or bowl. Also, add the following ingredients listed below:

½ teaspoon coriander powder ½ teaspoon cumin powder ½ teaspoon red chili powder ¼ teaspoon turmeric powder 1 teaspoon ginger-green chili paste ¾ teaspoon salt or as required

Note: You can vary the quantity of spices as per your taste preferences. 4. Mix the spice powders very well with a spoon. 5. Cover and set aside for 5 minutes. Soon, radish will release its juices.

Make Dough

6. Next, add 1.5 cups whole wheat flour (atta) to the radish mixture.
7. Add 3 tablespoons of gram flour (besan) or chickpea flour. If you are not using gram flour, then skip this step.
8. Mix well with your fingertips.
9. Add 1 to 2 tablespoons yogurt (curd) and 1 tablespoon oil.
10. Mix well and begin to knead a smooth soft dough. If the dough becomes sticky, add some more whole wheat flour. If the dough looks dry or hard, add 1 to 2 tablespoons more curd and knead again.
11. Cover the dough with a plate, linen cloth or cotton napkin. Allow the dough to rest for 5 to 6 minutes and then again lightly knead it for a minute. Make medium-sized balls from the dough. Cover with a cloth or lid and keep aside.

Assemble & Roll

12. Dust some flour on the rolling board and the dough ball.
13. Gently flatten and roll with a pin roller first. Then, sprinkle some more flour, if required and roll to a disc, about 5 to 7 inches in diameter.

Roast Mooli Thepla

14. Heat a tawa or flat skillet. Place the rolled dough on it and keep the heat to medium to medium-high.
15. Roast until you see faint air pockets on it.
16. Then, flip using a spatula or tongs.
17. Spread some oil or ghee all over, according to your preferences.
18. Flip again.
19. Spread oil or ghee on this side too.
20. Flip once or twice, and until cooked well. Press the edges with the spatula so that the thepla is cooked evenly. Similarly, make all the flatbreads in this manner. If you are making them to pack in tiffin boxes or for picnics, then spread some more oil, so that they stay soft.
21. Serve Mooli Thepla hot, warm or at room temperature with a pickle, curd, aam chunda or mango chutney. You can have them for breakfast, brunch or as a tea-time evening snack.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Gobi Paratha (Cauliflower Stuffed Flatbread) Palak Paratha | Healthy Palak ka Paratha Recipe Healthy Methi Paratha | Punjabi Methi ke Parathe Broccoli Paratha | Broccoli Flatbreads This Mooli Thepla recipe was first published on February 2017. It has been updated and republished on April 2024.