Healthy Carrot Methi & Mooli Thepla
A wholesome Indian flatbread combining whole wheat flour with grated carrot, radish and fenugreek leaves — perfect for a healthy breakfast or lunchbox.
Ingredients
Equipment
Method
- In a large bowl mix whole wheat flour, turmeric powder, red chili powder (if using), cumin, asafoetida and salt.
- Add grated carrot, grated radish and chopped methi leaves. Mix well so the vegetables are evenly distributed in the flour.
- Add chopped green chilli (if using) and 2 tbsp oil. Start kneading, adding little water only if needed, until you get a firm smooth dough.
- Cover the dough and let it rest for about 10–15 minutes.
- Divide the dough into 8 equal portions and roll each portion into a ball. Dust with flour and roll out into thin discs (about 6–7 inch diameter).
- Heat a tawa (skillet) on medium-high heat. Place a rolled thepla on the tawa. Cook until small bubbles appear and then flip.
- Brush a little oil on the top side, press gently with a spatula, then flip again and cook other side until golden brown spots appear.
- Remove cooked thepla and stack them in a plate. Repeat for remaining dough portions.
Notes
You can skip red chilli and green chilli for kids. Serve warm with yogurt, pickle or vegetable curry. Grated carrot and mooli add natural sweetness and fibre, methi adds iron and flavour.