Mooli Theplas

by Tarla Dalal

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Accompaniments

Carrot Garlic Chutney
Methia Keri

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Theplas are the traditional breads of Gujarat and can be served hot or cold. Small bowls of quick mango chunda are almost always served with theplas in Gujarati homes. Theplas can be served for breakfast, along with a meal or as a snack at any time of the day. Fresh curds or ripe bananas are often added to the thepla dough, to make softer theplas so that they remain soft even when they are cold and do not become chewy. I have used grated radish (mooli) along with its leaves for this recipe. Instead of mooli, any other vegetable can be used. Particularly, fenugreek (methi) theplas are extremely popular.

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Preparation Time: 5 mins.
Cooking Time: 25 mins.
Makes 15 theplas.
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Ingredients

2 cups whole wheat flour (gehun ka atta)
3/4 cup grated white radish (mooli)
1/4 cup chopped radish (mooli) leaves
3/4 cup curds (dahi)
1/2 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
2 tbsp oil
salt to taste

Other ingredients
oil for cooking

For serving
Quick Mango Chunda

Method

Mix all the ingredients and knead into a soft dough, adding a little water if required.
Divide the dough into 15 equal portions.
Roll out each portion thinly into a 125 mm. (5") diameter circle.
Cook each thepla on both sides on a tava (griddle), smearing a little oil on each side, until brown spots appear on the surface.
Serve hot or cold with quick mango chunda.

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