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Mooli Thepla with Aloo Bhaji Recipe
How to make Mooli Thepla with Aloo Bhaji
Mooli thepla are basically flat breads made with Radish leaves and spices. This recipe of Mooli thepla along with Aloo Bhaji is a Vrat special for the festival of Navratri, therefore this is made of Singhare ka Atta (water chestnut flour) and samak rice along with rock salt instead of usual salt. A perfect lunch recipe to savour during the fasting season.
- Total Cook Time 55 mins
- Prep Time 15 mins
- Cook Time 40 mins
- Recipe Servings4
- Easy
Ingredients of Mooli Thepla with Aloo Bhaji
- 1/2 Cup Radish leaves
- 5 Tbsp Singhare ka Atta
- 5 Tbsp Samak rice (boiled)
- 5 Tbsp Potato (boiled)
- 1 Cup Green chilli, chopped
- 1 tsp Ginger, chopped
- To taste Rock salt (sendha namak)
- For frying Desi ghee
- For Aloo Bhaji:
- 1/2 Cup Potato (boiled)
- 5 Tbsp Tomato, chopped
- 1 tsp Green chilli, chopped
- 1/2 tsp Ginger, chopped
- 1 tsp Fresh coriander, chopped
- To taste Rock salt (sendha namak)
- 1/2 tsp Red chilli powder
- 1 Tbsp Desi ghee
How to Make Mooli Thepla with Aloo Bhaji
HideShow Media1.
Chop radish leaves. Wash them thoroughly.
2.
Mash boiled potatoes.
3.
Mix all ingredients and make dough.
4.
Make small balls out of dough.
5.
Roll them into small disc shape.
6.
Heat the Tawa. Put the disc in it and cook it from both sides with ghee.
7.
Make it crispy brown..
8.
Theplas are ready to serve.
Prepare Aloo Bhaji:
1.
Cut the potatoes in small cubes.
2.
Take ghee in a pan, Put green chilli, ginger and saute for a while.
3.
Put tomato and salt and cook for 2 minutes.
4.
Put potato dices and cook. Add water to make a thick gravy.
5.
Cook for 10 minutes.
6.
Aloo Bhaji is ready to serve with Mooli Theplas..
Key Ingredients: Radish leaves, Singhare ka Atta, Samak rice (boiled), Potato (boiled), Green chilli, Ginger, Rock salt (sendha namak), Desi ghee, Potato (boiled), Tomato, Green chilli, Ginger, Fresh coriander, Rock salt (sendha namak), Red chilli powder, Desi ghee