1

To begin making the Mooli Paratha (Thepla) Recipe, we will first cook the mooli. Heat a teaspoon of oil in a stir fry pan; add in the grated mooli, sprinkle some salt and saute on medium heat until the mooli is soft. Turn off the heat and allow the mooli to cool completely.

2

Once the mooli is cooled, in a large bowl combine, the mooli, whole wheat flour, green chillies, cumin powder, turmeric powder, coriander leaves and salt to taste. 

3

The mooli will already have a lot of moisture in it, so when you knead the ingredients into a mooli paratha dough, add the water a little at a time.

4

Knead to make a smooth and soft mooli paratha dough. Add a teaspoon of oil once you have kneaded the mooli paratha dough, so that the dough feels non sticky to touch. If you kneaded the paratha dough well for at least 3 to 4 minutes, then you can start making the Mooli Paratha right away.

5

Preheat the iron skillet on medium heat. Divide the mooli paratha dough into 15 portions.

6

Roll the portions into balls; flatten them with the palm of your hand. Toss the mooli paratha dough on flour and roll them out into thin circles to approximately 6 inches in diameter.

7

As you roll them out, you can keep tossing the mooli paratha dough in dry flour to prevent sticking when rolling them out.

8

Continue the same process of rolling the mooli paratha dough out with the remaining balls. It is ideal when you can roll out the all portions of mooli paratha dough before you can start cooking them.

Method of Cooking the Mooli Paratha (Thepla)

1

With skillet on high heat, place the rolled out paratha mooli paratha dough on the skillet. After a few seconds you will notice small air pockets popping out. At this point flip the thepla and smear about 1/2 a teaspoon of oil and using a flat spatula and do a light pressing and turning motion to cook to the thepla.

2

Flip to the other side and press and turn in a similar way. You will notice brown spots around the cooked thepla. Remove from heat and place on a flat plate.

3

Continue the similar process with the remaining rolled out portions and stack the cooked paratha/thepla’s one above the other.

4

Stacking them maintains softness and prevents the thepla’s from drying out, preserving moisture, keeping their texture super soft.

5

Note that the Mooli Paratha (theplas) are cooked on high heat and hence cook very fast; if you find the high heat inconvenient reduce heat to medium. Make sure you have your exhaust on or windows open, as cooking on high heat on an iron skillet causes a little smoke.

6

Serve the delicious Mooli Paratha(Thepla's) along with Aloo Ki Sabzi or just rolled up with pickle.