Mooli ka Paratha / Stuffed Flatbreads with Spiced Radish Mix
Mooli ke Parathe or Whole Wheat Flatbreads that are stuffed with a spicy mix of grated Radish (white) and basic Indian spices with chopped cilantro or Coriander and green chillies for that spice kick, marks the onset of winters for me.
While Mumbai is still facing the sweltering October heat and humidity, I am already visualizing myself in the month of December, when it would be time to dig into these hot and piping mooli ka paratha with some achar or pickle, green chillies on the side (if you are a spicy food lover like me) and some raita or plain curd would do the trick too. Life is sorted!
Stuffed parathas are usually planned for weekends as we are both at home. A good filling paratha doesn’t need any fancy side dish and can be just rolled and eaten as it is. For the weekdays, I opt for simple versions of parathas which are low in oil and ghee, more protein based with some pulses added etc that can double up as a breakfast or lunch packed for husband or a travel snack when travelling long distance. You might want to check out the Ajwain Mixed Dal Parathas, White Peas or Safed Matar Ka Paratha or the Methi Theplas, which is yet another Winter specialty.
Of all the parathas, Mooli or Radish is one of my favourites. Even though it is time consuming, I honestly feel it is worth it. Thankfully, in Mumbai access to Mooli or Radish is not that difficult. However, I also believe the best ones usually arrive a little after Navratri and during Diwali, just before there is a slight nip in the air in the mornings. They are tender, fresh and super juicy, less pungent too than what we get during the rest of the year. There is a reason for encouraging consumption of seasonal produce as with climate change, our body needs to fight and keep our immunity levels in check. Food plays a very important role and the seasonal variety of fruits and vegetables should be encouraged and cooked at home.
Mooli or White Radish is a root vegetable and has umpteen health benefits. When I have digestive distress, I simply resort to home remedies. One of which is consuming raw radish as part of my salad which helps ease flatulence and constipation too.Growing up, Mulangi Sambar or Radish Sambar was a weekly affair for detox at home.
Now, I end up making Mooli parathas when festivities are over and we are looking for a good detox after the festive binging. Radish helps you detox in a great way, the skin glows for days together and you feel much lighter as it eases the bloating and water retention.
For the Mooli ka Paratha, I have used Organic Wheat Flour to knead the dough. I have refrained from adding garam masala and used only basic red chilli powder and some green chillies with generous amounts of finely chopped coriander leaves.
Like I mentioned earlier, it does take a while to get everything together to make this Mooli Ka Paratha. So, I usually make the filling the previous night and then make the parathas the next morning for breakfast. Saves time and effort, not to mention one can avoid the morning rush when things are prepped and packed in fridge.
If you are looking for Options to pair this delicious stuffed paratha, try the Mixed vegetable Raita, some Carrot, Mango Ginger and Green chilli pickle on the side or the Apple Thokku, the Instant Apple Pickle in South Indian Style. Paratha minus aachar is not a life worth living!
The step by steps pictures below will give you an idea on how to get the perfect filling which doesn’t break or sticks (there would be some amount of sticking due to the moisture released from the radish while being shaped into a paratha). Also, don’t shy away from eating this fully loaded Radish Paratha with ghee or clarified butter. If you want to make it more healthy, opt for the white butter on top instead. Sheer Bliss! Winters are the best time to indulge in such healthy treats, home made is always better even with that extra dollop of ghee or butter, one can always ensure the ingredients and method of cooking is safe.
The theme for the #167FoodieMondayBlogHop is #RootingforRoots and my contribution for the blog hop is the Mooli ka Parathe / Stuffed Flatbreads with Spiced Radish Mix
Recipe for Mooli ka Paratha / Stuffed Flatbreads with Spiced Radish Mix with Step by Step pics
Makes 7 to 8 stuffed parathas of medium size
For the Wheat Flour dough
- 2 cups of Organic Wheat Flour
- 1 tsp of oil
- ½ tsp Salt
- Warm water as required to knead the dough
For the Filling
- 4 packed cups of grated radish / mooli
- ½ tsp of Red chilli powder
- 1 tsp of salt
- Chopped coriander leaves as required
- Finely chopped green chillies as required
- Using ingredients under “Wheat Flour Dough”, make a tight and medium soft dough and keep aside for 20 minutes.
- Wash and peel the skin of the radish and grate it.
- Add the 1 tsp of salt and mix well. Cover the radish and keep aside for atleast 20 minutes.
- After 20 minutes, the radish would have left out a lot of water. Now we need to squeeze the excess moisture, salt etc (with the help of kitchen cloth or muslin cloth as shown below) so that we get a dry filling for the paratha which is easily pliable.
- The quantity of the radish will reduce to half and now you may add the finely chopped coriander leaves, red chilli powder and green chillies to this mixture and gently mix everything. Don’t apply excess pressure.
- Make equal balls of the dough. The balls should be slightly bigger than a lemon to hold the radish mixture which would leave a bit of moisture while rolling.
- Fill the mixture (as per your preference). We prefer a loaded paratha so add a lot of mixture. Carefully fold and roll out the parathas by dusting with flour on both sides.
- Heat a non-stick pan and cook the parathas over medium heat on both sides by generously applying ghee.
- Eat it piping hot with accompaniments of your choice or as advised above.
Recipe Notes –
- If you observe from the recipe, I have not added any extra salt to the filling mixture once the water is squeezed out. I always add a lot of salt when the radish is grated to reduce the pungency and the sharpness of the radish. Once the water is squeezed out, the salt will still remain enough to season the mixture. Also, the wheat flour dough has salt which when combined together will work well.
- Ensure you have a tight and medium soft dough. If the dough is too soft, when the filling is added, it might break and tear. Warm water and 1 tsp of oil definitely helps in achieving the dough consistency.
- You can skip or reduce the quantities of both the red and green chillies used in the recipe according to your taste and preference.
- Tender and fresh leaves of the radish can be chopped and added to the mixture too along with coriander. However, ensure there are no stems which may break the parathas while rolling. PS – Use only the tender leaves of the radish. The mature greens have thorns in them and are not suitable for consumption.
- The best way to clean the radish is to soak it in water / kitchen sink for sometime and then cleaning it thoroughly to get rid of the mud and dirt. Always peel the first layer of the skin before grating or serving as a salad.