Mooli Thepla

Ingredients

• 1 cup grated white radish 
• ½ cup chopped radish greens
• Salt to taste
• ¼ teaspoon turmeric powder
• ¾ teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon red chilli powder
• 2 teaspoons sugar
• 2 teaspoons ginger-green chilli paste
• ¼ teaspoon carom seeds (ajwain), crushed
• 1¼ cups whole wheat flour
• ¼ cup gram flour (besan)
• 2 tablespoons white sesame seeds 
• 1 tablespoon yogurt
• 1½ tablespoons oil + for cooking
• Pickle for serving
• Yogurt for serving

Method

1. Put grated white part of the radish and chopped greens in a parat. Add salt, turmeric powder, cumin powder, coriander powder, red chilli powder, sugar, ginger-chilli paste and carom seeds and mix well.
2. Add whole wheat flour, gram flour, white sesame seeds, yogurt and oil and mix well. Further knead to a soft dough. Cover with a moist muslin cloth and set aside for 10-15 minutes.
3. Divide the dough into equal portions and roll into balls.
4. Dust some whole wheat flour on the work top, flatten each ball and roll into thin disks.
5. Heat a non-stick tawa. Place one thepla at a time and cook for 1 minute or till the underside is golden brown. 
6. Flip and cook on other side for 1 minute. Drizzle some oil and continue to cook for 30 seconds on each side.
7. Place them on individual plates and serve hot with pickle and yogurt.