Ingredients

• 2 cups - wheat flour
• 1/2 bunch fenugreek leaves
• 2 medium radishes
• 3 green chillies
• 1 inch piece - ginger, (peeled)
• 1 tbsp - chopped coriander leaves
• 1/2 tsp - red chilli powder
• 1/2 tsp - turmeric powder
• 1/4 tsp - asafoetida powder
• salt to taste
• 1 tbsp - sesame seeds (white or brown)
• 2 tbsp - fresh curd
• 2 tbsp - oil
• oil for shallow frying

How to Make Radish Thepla

• Grate the radish, sprinkle it with some salt, and keep aside for 5 minutes.
• Squeeze out all excess water.
• Rinse the fenugreek leaves.
• Dry the leaves on a clean kitchen towel to remove excess moisture.
• Chop and keep aside.
• Sieve the flour and salt together.
• Grind the chillies and ginger, add to flour.
• Add the other ingredients, except the oil for shallow frying.
• Add radish and fenugreek leaves.
• Knead well, using very little water, to form a stiff dough.
• Cover with a moist cloth, keep aside for 15 minutes.
• Divide dough into small balls (half the size of ping pong balls).
• Flatten each ball, and keep covered with moist cloth until needed.
• Roll each ball into a thin chapatti, 6 inches in diameter.
• Use dry wheat flour for dusting while rolling.
• Heat a non-stick or heavy-bottomed griddle, and place chapatti on it.
• Cook on both sides till golden brown spots appear.
• Drizzle a little oil on top, and shallow fry for a few seconds .
• Flip and repeat.
• Remove from pan and pile them up as they get ready.
• Serve hot with green chutney and sauce.