by Tarla Dalal
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A traditional flatbread recipe from the heart of Gujarat, Mooli Thepla is made from a delectable dough of whole wheat flour reinforced with grated radish along with its leaves too. Curds are added to enhance the texture and flavour of the theplas, while chilli powder provides an enjoyable spiciness. Notice that no water is used to make the dough. Curds, a little bit of oil, and the juice that comes out of the radish are the fluids that bind the dough together.
- Combine all the ingredients into a deep bowl and knead into a soft dough without using any water.
- Divide the dough into 15 equal portions and roll out each portion into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each circle, on a medium flame, using a little oil, till it turns golden brown in colour from both the sides.
- Serve hot with chunda.
Nutrient values per thepla
|Vitamin A||75.4 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||1.5 mg|
|Folic Acid||5.5 mcg|
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