Healthy Carrot Methi & Mooli Thepla Recipe
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: Gujarati
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Red Chili Powder (optional) | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Carrot (Gajjar), grated | 1/2 cup |
| Radish (Mooli/Mullangi), grated | 1/2 cup |
| Methi Leaves (Fenugreek Leaves), finely chopped | 1/2 cup |
| Green Chili, finely chopped | 1 |
| Sunflower Oil | For cooking the thepla |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 32 g |
| Protein | 6 g |
| Fat | 5 g |
| Fiber | 4 g |
| Vitamin A | 20% DV |
| Vitamin C | 10% DV |
| Calcium | 4% DV |
| Iron | 10% DV |
Instructions
-
Prepare the Dough
- In a large mixing bowl, combine all the dry ingredients: whole wheat flour, cumin powder, turmeric powder, red chili powder (if using), asafoetida, and salt.
- Add the grated carrot, grated radish, chopped methi leaves, and chopped green chili to the flour mixture. Mix well to combine the ingredients.
- Gradually add yogurt to the flour mixture and knead into a firm, smooth dough. Add a small amount of water only if needed to bring the dough together.
- Finish by adding 2 tablespoons of oil to the dough and kneading until it is firm and smooth. Cover and set the dough aside to rest for 15 minutes.
-
-
Roll Out the Thepla
- Preheat an iron skillet on medium heat.
- Divide the dough into equal portions and roll each portion into a small ball.
- Lightly dust a rolling surface with flour. Flatten each dough ball with your hand, then roll it out into a thin, 6-inch circle. Continue rolling the remaining dough portions in the same way.
-
Cook the Thepla
- Heat the skillet over high heat. Place one rolled-out thepla on the skillet. When small air bubbles start to appear, flip the thepla and drizzle 1/2 teaspoon of oil on top.
- Use a spatula to gently press and rotate the thepla to ensure even cooking. When you see golden-brown spots, flip it to cook the other side.
- Remove from the skillet once both sides are evenly cooked and stack the cooked theplas on a plate to maintain softness. Repeat with the remaining theplas.
-
Serving Suggestions
- Serve the warm and delicious Carrot Methi & Mooli Theplas with a side of Batata Nu Shaak (Aloo Ki Sabzi) or simply enjoy with your favorite pickle.
Tips for Perfect Theplas
- High Heat: Cooking on high heat brings out the characteristic light, crisp texture of the thepla. However, adjust to medium heat if you find the high temperature challenging.
- Ventilation: Using an exhaust fan or keeping a window open helps as cooking on high heat can produce a bit of smoke, especially with an iron skillet.
- Moisture: Stacking the cooked theplas on top of each other helps retain their moisture, keeping them soft and delicious.
