Mooli Thepla

We went on an unplanned vacation over this weekend to ‘Lake Chelan’. The thing we enjoyed most was driving by the fruit orchards where the apples and pears were ripe for the picking. It was a beautiful sight. We even had a little apple picking expedition and the delight of biting on to a juicy apple plucked fresh from the tree…is truly a great experience. Will post more pictures in a seperate post soon.

We had a great time and back to regular old life today. Had to cook up a meal with whatever veggies lay in the fridge and I cooked up some really flavorful ‘Mooli Theplas’. ‘Thepla’ is a really thin flatbread common in Gujrati cuisine. They are often cooked over high heat and are served for breakfast. Here the thepla is flavored with cumin and grated daikon radish. We had this Gujrati delicacy yesterday for dinner. The way that its different from Mooli paratha is that the mooli is first cooked before being added to the dough. It adds a mildly sweet flavor and a beautiful aroma to a regular roti meal.

1 large daikon radish, grated
3 tsp oil
1 tsp turmeric powder
1 tsp cumin seeds
1 tbsp cilantro leaves, finely chopped
3 cups whole wheat flour
1/4 cup yogurt
salt to taste

Heat 1 tsp oil in a pan, add the cumin seeds and let it splutter. Add the grated radish a pinch of salt and turmeric powder. Saute until the daikon is cooked and the water evaporates. Let cool completely. Stir in the cilantro leaves.
Make the dough by mixing together the whole wheat chapati flour, the yogurt, 1 tsp oil and the cooked daikon mixture. Add enough water to make a soft and pliable dough. Smear the remaining 1 tsp oil over the dough, cover and let it rest for 10 minutes.

Make small golf size balls out of the dough and roll it into really thin discs. Place a griddle over high heat and place the thepla on the griddle. Cook on one side until brown spots appear, flip and cook the other side. Stack in foil covered with a cloth while making more theplas.

Verdict: I am a firm believer that you eat with your eyes first…and I loved the beautiful yellow color rendered by the turmeric in the theplas. They also were really soft and tender from the addition of the yogurt. Sweet from the radish and fragrant from the cumin.

Sending these to ‘The Flavors of Gujarat’ event.

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