Mooli Thepla
Serving - 6
INGREDIENTS
Radish - 250 grams
Salt - 1 teaspoon
Ginger - 12 grams
Green chili - 15 grams
Water - 2 tablespoons
Wheat flour -150 grams
Gram flour - 70 grams
Prepared green chili paste - 1 tablespoon
Red chili - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Oil - 1 tablespoon
Curd - 2 tablespoon
Wheat flour - for dusting
Desi ghee - for brushing
PREPARATION
- Take 250 grams peeled reddish and grate them with the help of grater.
- Transfer the grated reddish into a bowl and add 1/2 teaspoon salt. Mix well.
- Keep aside and rest for 10 minutes.
- In a bowl, add 12 grams ginger, 15 grams green chili and 2 tablespoons water.
- Transfer it to the blender and blend into a smooth paste.
- Now, in a grated reddish, add 150 grams wheat flour, 70 grams gram flour, 1 tablespoon prepared green chili paste, 1/2 teaspoon red chili, 1/2 teaspoons cumin powder, 1/2 teaspoon coriander powder, 1/4 teaspoon turmeric, 1 tablespoon oil, 2 tablespoons curd and mix well.
- Knead it to make a soft dough.
- Keep aside and rest for 10-15 minutes.
- Now, take a ball from dough and dust wheat flour to avoid it from sticking to the surface.
- Flatten in with the help of rolling pin.
- Place it on a heated griddle and cook until turns light brown.
- Brush desi ghee on both sides and cook for few seconds.
- Serve hot with curd
