### TranslatedIngredients: 2 cups Whole Wheat Flour,1 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder - (optional),1 teaspoon Cumin powder (Jeera),1/2 teaspoon Asafoetida (hing),1/2 cup Carrot (Gajjar) - grated,1/2 cup Mooli/ Mullangi (Radish) - grated,1/2 cup Methi Leaves (Fenugreek Leaves) -  finely chopped,1 Green Chilli - finely chopped,Sunflower Oil - for cooking the thepla,Salt - to taste ### PrepTimeInMins: 5 ### CookTimeInMins: 40 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: Gujarati Recipes﻿ ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Carrot Methi & Mooli Thepla Recipe, in a large bowl combine all the dry ingredients - whole wheat flour, cumin seeds, turmeric powder, chilli powder, asafoetida powder, fenugreek leaves and mix well. Add the yogurt to the flour mixture and knead into a firm smooth dough adding little water only if required. Finally add the two tablespoons of oil to coat the dough and knead until it is firm and smooth.Cover and allow the dough to rest for 15 minutes. Preheat the iron skillet on medium heat. Divide the thepla dough into equal portions.Roll the thepla portions into balls; flatten them with the palm of your hand.Dust the thepla dough with flour and roll them out into thin circles to approximately 6 inches in diameter. As you roll them out, you can keep dusting  the dough in dry flour to prevent sticking when rolling them out.Continue the same process of rolling the thepla dough out with the remaining dough balls. It is ideal when you can roll out the all portions of thepla dough before you can start cooking them.Method of Cooking the TheplaHeat a skillet on high heat, place the rolled out dough on the skillet. After a few seconds you will notice small air pockets popping out. At this point flip the methi thepla and smear about 1/2 a teaspoon of oil and using a flat spatula, lightly press and turning motion to cook to the thepla.Flip to the other side and press and turn in a similar way. You will notice brown spots around the cooked thepla. Remove from heat and place on a flat plate.Continue the similar process with the remaining rolled out portions and stack the cooked theplas one above the other. Stacking them maintains softness and prevents the methi theplas from drying out, preserving moisture, keeping their texture super soft.Note that the theplas are cooked on high heat and hence cook very fast; if you find the high heat inconvenient reduce heat to medium. Make sure you have your exhaust on or windows open, as cooking on high heat on an iron skillet causes a little smoke.Serve the delicious Carrot Methi & Mooli Thepla Recipe along with Batata Nu Shaak | Aloo Ki Sabzi or just rolled up with pickle. 
