Saturday, September 4, 2010

Mooli Thepla @ Raddish



Mooli Thepla
source : www.archanaskitchen.com

an overdue of postings....a week ago we had 2 different types of rotis for our dinner...Mooli Thepla ie roti with raddish. I used the small kind of raddish which is red in color. Quite wholesome.

Another is Aloo Cheese Parotha. Quite a good combination of cheese, wholemeal flour(atta flour) and boiled potato with some spices added in.

Moolii Thepla

2 cups whole wheat flour
2 tablespoons yogurt
1 cup grated radish
1 teaspoon cumin seeds
1 teaspoon turmeric powder
3 tablespoons finely chopped coriander leaves
2 tablespoons oil + Oil for cooking the thepla
Salt to taste

Method

Heat 2 tablespoons in a saute pan; add the cumin seeds, turmeric powder, grated radish, saltand saute until the radish becomes tender and soft. Turn off heat and allow it to cool.

Combine all the ingredients together to the above radish mixture and knead to a firm dough adding water only if required. The process of kneading with yogurt and the warmth of the hand can make the thepla dough very sticky and very soft. Add more flour if needed to reduced the stickiness and top of with a dash of oil to make it smooth from the outer.

Make 12- 15 lemon sized balls and roll them out as thin as you can to approximately 6inches in diameter. Note tossing the dough in dry flour while rolling will prevent it from getting sticky when rolling them out.

With iron skillet on high heat, cook the rolled out theplas smearing about 1/4 teaspoon of oil on both side and until brown spots appear on the theplas. Remove from heat.

Continue the above with the remaining portions of the dough, stacking the cooked thepla’s one over the other. This will prevent them from drying and also preserve moisture.

Note that the theplas are cooked on high heat and hence cook very fast.

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