Radish Thepla

Recipe by
Total Time:
15-30 minutes
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Roast Recipe
Difficulty: Easy

Take a look at more One Pot Meal Recipes. You may also want to try undefined, undefined, undefined, undefined, undefined, undefined, undefined

Rate This Recipe


  • 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.