Monday, 13 April 2020

Radish Leaves Thepla | Mooli Leaves Paratha

We had a nice veggie garden during summer this year. Our little backyard was filled with many veggie crops for last couple of months. Radish or Moolangi was one of them, which we had a good crop. By the time COVID lockdown started, our veggies were ready for harvest. Prices of fruits and vegetables have risen drastically these days. Our home grown veggies have reduced the grocery bills to some extent. Now, its time to wind up the veggie garden as the winter is approaching. 
Here is one of my favourite recipe, Radish leaves thepla or Mooli leaves paratha..


Preparation time: 25 - 30 minutes
Difficulty level: Medium
Yield: 10 - 11 Theplas

Ingredients:
  • Radish leaves - 1 small bunch
  • Whole wheat flour / Atta - 2 1/4 cup
  • Besan flour - 2 tbsp
  • Oil - for cooking
  • Cumin coriander powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1 tsp
  • Chilli flakes (optional) - 1/2 tsp
  • Salt - to taste
  • Sugar - 1 1/2 tsp
  • Amchur powder - 1/3 tsp
  • Warm water - 1 cup


Method:
  • Wash the radish leaves thoroughly in clean water. Chop them finely. If you have a pull chopper, it will ease the process.
  • Heat 1 1/2 tbsp oil in a heavy bottom pan. Add finely chopped radish leaves and cook it till the leaves change the color. It may take 5 - 8 minutes.
  • Switch off the flame and add cumin - coriander powder, garam masala powder, turmeric powder, red chilli powder and chilli flakes. Mix it once.
  • Then, add wheat flour, besan flour, sugar, amchur powder and salt to taste. 
  • Add water little by little and prepare smooth, non - sticky dough. 
  • Make a big ball of dough, apply little oil and keep it covered for about 5 minutes. If you are in a hurry, just skip this step and proceed further. 
  • Take out the dough, and make equal sized 10 or 11 balls from the dough. 
  • Take one ball at a time, dip in dry flour and roll it into thin circle. Repeat the same with all the dough balls. 
  • Cook the rolled circles on the hot tawa on both the sides. Drizzle a few drops of oil or ghee (clarified butter) while cooking.
  • Serve hot Thepla along with your favourite side dish. 
  • Radish leaves thepla or parathas are perfect for breakfast, lunch box and dinner. 

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