Mooli Theplas


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

Tips
  1. VARIATION : MEHI THEPLAS
  2. You can use chopped fenugreek (methi) leaves instead of radish for the above recipe.
RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook

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2 reviews received for Mooli Theplas
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 Reviewed By
Foodie #554994December 29, 2011

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Reviewed December 29, 2011by Foodie #554994

   


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Reviewed June 08, 2012by Foodie #569794

Excellent , Thank you very much

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