Take 2 cups of grated radish (mooli) and squeeze out the excess water. Keep the water aside for later use.
In a large bowl, mix the squeezed radish, 2 cups of whole wheat flour, 1 teaspoon of turmeric powder, 1 teaspoon of red chilli powder, 1 teaspoon of cumin seeds, salt to taste, and 2 tablespoons of oil.
Knead the mixture into a soft dough using the radish water kept aside. If needed, add additional water.
Divide the dough into small equal portions and roll each portion into a thin round thepla using a rolling pin.
Heat a tawa (griddle) and cook each thepla on medium heat, applying a little oil on both sides until golden brown spots appear.
Serve the Mooli Thepla hot with yogurt or pickle.