Step-wise recipe to make mooli ka paratha or stuffed radish paratha at home. Best winter food served with hot chai, butter, pickles and curd.
Mooli Paratha or Stuffed Radish Paratha is a Punjabi or North Indian flatbread made with unleavened whole wheat flour dough and stuffed with a spicy radish filling.
Paratha or stuffed flatbreads are staple breakfast in North India. It is made with seasonal vegetables. Most common ones are aloo (potato), pyaaz (onion) or spring onion, paneer (cottage cheese) etc.
Radish, daikon or Mooli paratha is made in winter when it's radish season. Other winter favorites include Gobi (cauliflower), Methi (fenugreek), Palak (spinach) and bathua.
Mooli ka Paratha makes a filling breakfast or lunch. It is served with yogurt, pickles or chutney.
Making mooli paratha can be quite tricky especially for beginners. Please refer to the tips and tricks shared below to make delicious mooli paratha at home for your family.
Jump to:
About the recipe
Use tender and fresh mooli (radish). Stuffing for Mooli paratha is made using the white part of the radish. If the leaves are fresh and free of thorns, feel free to use it.
Important thing to remember is to squeeze out every last drop of liquid from the radish, before stuffing.
Second thing to remember is that the wheat flour dough should be soft yet firm. Knead the dough using sufficient water. If the dough is too soft, paratha will tear while rolling.
When rolling the paratha, careful not to apply too much pressure. Paratha might tear.
Typically there are 3 methods used for making mooli paratha.
The method we are using is stuffing the radish mixture in whole wheat flour dough.
Another method used is adding the spicy radish mix directly to whole wheat flour and then kneading into a dough.
The last method involves stuffing the radish mix between two layers of roti.
Ingredients
Whole Wheat Flour - Knead soft yet firm dough. Radish has high water content which may cause the paratha to tear while rolling.
Spicy Radish Filling consists of grated radish, red chili powder, finely chopped green chilies and fresh cilantro or coriander.
Ghee - Adds flavor and taste. Feel free to substitute with oil for a vegan recipe.
How to make Mooli Paratha
In a bowl, add whole wheat flour and salt. Add water and knead into a soft yet firm dough. Rest the dough for 15 mins.
Rinse the radish, peel and grate. To the grated radish, add salt and mix well. Set this aside for 10 mins. Radish will release a lot of water.
After 10 mins, squeeze out the moisture using a cheesecloth. With all the moisture out, the quantity of radish will reduce in half.
To this, add red chili powder, fresh green chilies and coriander leaves. Mix and divide into equal portions.
Divide the whole wheat flour dough into equal portions. Dust the surface with some flour and roll out the paratha. Add a portion of the stuffing, cover and roll the paratha carefully by dusting the surface with enough flour to prevent sticking.
Heat a flat griddle. Once hot, add the rolled out paratha. Let it cook on one side (brown spots), smear some ghee. Flip and cook the paratha on the other side in the same manner.
Once paratha is cooked on both sides, remove from hot griddle and serve.
Serving Suggestion
Mooli Ka Paratha can be served with plain yogurt or raita. Some Mango or lemon pickle on the side tastes amazing. You can end the meal with a Mango Lassi.
Some of our favorite raita recipes include - Mixed Vegetable Raita, Okra Raita and Beetroot Raita.
Storage / Leftovers
You can store cooked paratha in the refrigerator. Stays fresh for 3-5 days. Re-heat the paratha in the microwave or a non-stick / cast-iron griddle.
Meal Prep - Store the whole wheat flour dough and the spicy radish mix separately to make fresh paratha in the morning.
Please take a moment to LEAVE A COMMENT and a STAR * rating on the blog. It would encourage others to try the recipe or you could TAG US on any of our social media handles –INSTAGRAM, TWITTER, FACEBOOK PAGE AND PINTEREST.
Mooli Paratha Recipe (Stuffed Radish Paratha)
Ingredients
Ingredients for whole wheat flour dough
- 2 cups Wheat Flour 1 cup is 250 ml measurement
- ½ teaspoon Salt to taste
- 1 teaspoon Oil
- Warm or Lukewarm water to knead the dough
- Ghee or Oil as required to cook the parathas
Spicy radish stuffing
- 4 cups Grated Mooli or Radish (tightly packed cups)
- ½ teaspoon Red Chilli powder
- 1 teaspoon Salt
- Finely chopped green chillies as required
- Finely chopped coriander leaves as required
Instructions
- In a bowl, add whole wheat flour and salt. Add water and oil and knead into a soft yet firm dough. Rest the dough for 15 mins.
- Rinse the radish, peel and grate. To the grated radish, add salt and mix well. Set this aside for 10 mins. Radish will release a lot of water.
- After 10 mins, squeeze out the water using a cheesecloth. Note - quantity of radish will reduce in half.
- To this, add red chili powder, fresh green chilies and coriander leaves. Mix and divide into equal portions.
- Divide the whole wheat flour dough into equal portions. Dust the surface with some flour and roll out the paratha. Add a portion of the stuffing, cover and roll the paratha carefully by dusting the surface with enough flour to prevent sticking.
- Heat a cast iron flat griddle. Once hot, add the rolled out paratha. Let it cook on one side (brown spots should appear), smear some ghee. Flip and cook the paratha on the other side in the same manner.
- Once paratha is cooked on both sides, remove from hot griddle and serve.
Notes
- Whole Wheat Flour - Knead soft yet firm dough. Radish has high water content which may cause the paratha to tear while rolling.
- Salt is added to radish to draw out water and reduce pungency. Once the moisture is squeezed out, do not add extra salt.
- Spicy Radish Filling consists of grated radish, red chili powder, finely chopped green chilies and fresh cilantro or coriander.
- Feel free to adjust the quantities of chili used in the recipe.
- Ghee - Adds flavor and taste. Feel free to substitute with oil for a vegan recipe.
- Storage / Meal Prep / Leftovers - You can store cooked paratha in the refrigerator. Stays fresh for 3-5 days. Re-heat the paratha in the microwave or a non-stick / cast-iron griddle. Meal Prep - Store the whole wheat flour dough and the spicy radish mix separately to make fresh paratha in the morning.
- Use tender and fresh mooli (radish). Stuffing for Mooli paratha is made using the white part of the radish. If the leaves are fresh and free of thorns, feel free to use it.
- Important thing to remember is to squeeze out every last drop of liquid from the radish, before stuffing.
- Second thing to remember is that the wheat flour dough should be soft yet firm. Knead the dough using sufficient water. If the dough is too soft, paratha will tear while rolling.
- When rolling the paratha, careful not to apply too much pressure. Paratha might tear.
Please subscribe to our website to receive all the delicious recipes in your mail box.
We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
I love all kinds of paratha...yummy!
Same here Bhavna. thanks so much
Mooli ka paratha is a loved affair at my place , especially during winters. Your parathas are making me hungry..loved the way you have presented it Vidhya .
Thanks so much. Wish I could feed you some hot ones.
Delicious???
Thank you so much
I don't like radish much but love this paratha 🙂
I adore Radish in any form and esp in raw salads during winters. Thanks, glad you liked the paratha.
Mooli ka paratha is an all-time favourite at home! ? Yours look absolutely delicious and just perfect.
Thank you!
Delicious paratha ?
I loved the idea of mixed veg raita.?
Thank you so much Jyoti. Adding lot of vegetables on the side, definitely helps.
I am a big fan of any stuffed paratha and love mooli ka paratha too... love the step by step pics
Thank you so much Amrita.
Yummy mooli ke parathe. I love them, and that's a regular treat from my sister in law's kitchen whenever we are in Mumbai. I tried making them once at home and didn't really work out too well. Going through your recipe, realize my mistakes.. the grate has to be fine, remove the water etc. Hopefully next time I make them, they will turn out perfect. Till now was taking the easy way out, adding the grated mooli and leaves to the dough.
Happy to know you will try attempting this at home and hoping that you love the results. By the way, the easy way idea sounds really good adding the grated mooli and leaves to the dough and making rotis. I in turn should be trying that sometime soon.
love mulli paratha. This looks so delicious
Thanks so much and same here.
To put it simply, Wow!!! Paratha, pickle and yogurt combo should be just classified made in foodie wonderland. I loved to read your post and the little tips on salad for the tummy upsets.
Thank you so much dear Seema.
Mooli ka paratha! Yum and a lovely post as well as tempting images. And, Vidya, such useful tips on how to make a really good Mooli paratha.
Thank you so much.
Your mooli paratha looks absolutely delicious. Loved your presentation. Feeling hungry after dinner. Thanks for the suggestion of squeezing mooli with the help of kitchen towel. Hope my mooli paratha will be perfect next time like you. Superb share.
It will be perfect, you are a fantastic cook yourself! Thank you so much for your lovely words!
Muah Vidya , parathas r all time favorite for me n Vehaan . This time again as usual followed ur Receipe n the results are super soft ,super yummy mooli ke parathe. I have been making all different types of parathas . This is the best way to make ur kids eat all veggies who always make faces when told to eat them. Vehaan still thinks it's onion paratha ?Thank you once again for a healthy as well as a yummy recipe
This is so good to hear and read Geeta. I am truly thankful for hopping on to the site and letting me know Vehaan loved the parathas. Give him my love. Hugs to you!