Mooli ka Paratha / Stuffed Flatbreads with Spiced Radish Mix

Mooli Paratha or Stuffed Flatbreads with Spiced Radish mix are popular Indian Breakfast special made with Whole Wheat Flour, a spicy radish filling and cooked over a hot pan with spoonfulls of ghee.

Mooli ka Paratha / Stuffed Flatbreads with Spiced Radish Mix

Parathas, be of any kind (plain, stuffed etc) are the ultimate soul satisfying breakfast during winter season. One such paratha recipe that I share today is the Mooli Ka Paratha. Indian Stuffed Flatbreads with a spicy radish mix.

A Winter Speciality, Mooli, Radish or Daikon, are root vegetables available during the 3 months of winter in India.

Mooli ka Paratha is a quintessential Punjabi Breakfast. Made with Whole Wheat Flour dough that is stuffed with a spicy radish mix. These are best eaten piping hot with a bowl of curd and a dollop of pickle.

Mooli Ka paratha - Whole wheat paratha with spicy radish filling
Piping Hot Mooli Ka Paratha served with Mixed Vegetable raita and pickles

All parathas call for mandatory slathering of ghee on top and this paratha recipe is no exception. In winters, it is absolutely essential to enjoy the parathas with desi ghee. Not only does it elevate taste, it keeps you full and warm too.

Some Paratha recipes on the blog that you would like to try out are – Aloo Matar Paratha, Palak Hare Lehsun Ka Paratha (Spinach, Green Garlic Paratha) and Ajwain Mixed Dal Parathas.

Unlike Aloo Parathas, Mooli Ka Paratha requires a bit of skill and expertise. For starters, Radish has high water content, making it slightly tricky to stuff and roll out parathas.

Mooli ka Paratha

There are many ways in which this particular paratha is made. Many opt for adding the radish mixture to the wheat flour and knead into a dough (owing to the water content). While others stuff the radish filling between two layers of rotis which are then rolled out and cooked on hot griddle.

Since the process of making Mooli Ka Paratha requires patience (all good things in life do), I reserve this for the weekend when both of us can quietly sit and enjoy our heavy brunch.

For the Whole Wheat Dough, I have used Organic Wheat Flour and just seasoned with some salt to taste. Kneaded it with some water into a tight dough.

The Filling is a spicy mix of red chilli powder, finely chopped green chillies and generous amount of finely chopped coriander leaves. I do not add garam masala or any other spices. We prefer this very simple, letting the flavor of radish do full justice to our taste buds.

I do knead extra dough and stock extra filling in the refrigerator for the next day. It stays fresh as long as it is tightly packed and stored.

Step by Step Mooli Ka Paratha Recipe

  1. In a bowl add whole wheat flour, salt. Add water and knead into a tight dough. Rest this for atleast 20 minutes.
  2. In the meanwhile, wash and peel the skin of the radish, grate it.
  3. Add the 1 tsp of salt and mix well. Cover the radish and keep aside for 10 minutes.
  4. After 10 minutes, squeeze the excess moisture, salt etc (with the help of kitchen cloth or muslin cloth as shown below) for a dry paratha filling that is easily pliable.
  5. Once the excess moisture has been squeezed out, you may notice that the quantity of the radish will reduce to half.
  6. To this, add finely chopped coriander leaves, red chilli powder and green chillies and mix well.
  7. Now, make equal balls of the wheat flour dough. The balls should be slightly bigger than a lemon to hold the radish mixture which would leave a bit of moisture while rolling.
  8. 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.
  9. Heat a griddle or tawa and cook the parathas over medium heat on both sides by generously applying ghee.
  10. Eat it piping hot with accompaniments of your choice or as advised above.
Grated Radish
Excess moisture from radish to be squeezed
Mooli Ka paratha recipe
Excess moisture removed from radish
Mooli Ka Paratha filling
Spicy Mooli Paratha filling is ready
Whole wheat Roti
Mooli Ka Paratha Recipe
Mooli Ka Paratha recipe
Mooli Ka Paratha
Piping hot Mooli Ka Paratha

Serving Suggestions or Side Dish for Mooli Ka Paratha

  • Mixed Vegetable Raita – My husband’s favourite side dish for all parathas is a mixed veg raita. A great way to include chopped salad and curd with cilantro as part of your regular diet too.
  • Lauki Raita – Bottle Gourd Raita is simple, healthy and delicious.
  • South Indian Tomato Pachadi – A tempered tomato raita with grated coconut in true South Indian Style.

Winters are the best time to indulge in good food. Parathas are best enjoyed with white butter or safed makkhan on top. Indulging in good home made seasonal food is always a great way to improve immunity and resistance.

Mooli Ka Paratha

Mooli ka Paratha / Stuffed Flatbreads with Spiced Radish Mix

Mooli Paratha or Stuffed Flatbreads with Spiced Radish mix are popular North Indian Breakfast special made with Whole Wheat Flour, a spicy radish filling and cooked over a hot pan with spoonfulls of ghee.
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Course: Breakfast
Cuisine: Indian, north indian, punjabi
Keyword: indian breakfast recipes, Mooli Ka Paratha, Mooli Paratha recipe, radish recipes, stuffed paratha recipe, Traditional Recipes, winter recipes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 5 nos.

Ingredients

  • FOR THE WHEAT FLOUR DOUGH
  • 2 cups Wheat Flour / Gehun Ka Aata 1 cup is 250 ml measurement
  • 1/2 tsp Salt to taste
  • 1 tsp Oil
  • Warm or Lukewarm water to knead the dough
  • FOR THE SPICY RADISH FILLING
  • 4 cups Grated Mooli or Radish (tightly packed cups)
  • 1/2 tsp Red Chilli powder
  • 1 tsp Salt
  • Finely chopped green chillies as required
  • Finely chopped coriander leaves as required
  • Ghee or Oil as required to cook the parathas

Instructions

  • 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 toss everything
  • 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

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.
  • 1 cup is 250 ml measurement. It yields 5 medium size parathas with good amount of filling. Can go up to 7 parathas, if filling is reduced, which is not recommended. 

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Thank you for visiting

Vidya Narayan

Views: 1330

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 26 Comments

    1. Same here Bhavna. thanks so much

  1. 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 .

    1. Thanks so much. Wish I could feed you some hot ones.

    1. Thank you so much

  2. I don’t like radish much but love this paratha 🙂

    1. I adore Radish in any form and esp in raw salads during winters. Thanks, glad you liked the paratha.

  3. Mooli ka paratha is an all-time favourite at home!   Yours look absolutely delicious and just perfect.

    1. Thank you!

  4. Delicious paratha 😍
    I loved the idea of mixed veg raita.😋

    1. Thank you so much Jyoti. Adding lot of vegetables on the side, definitely helps.

  5. I am a big fan of any stuffed paratha and love mooli ka paratha too… love the step by step pics

    1. Thank you so much Amrita.

  6. 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.

    1. 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.

  7. love mulli paratha. This looks so delicious

    1. Thanks so much and same here.

  8. 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.

    1. Thank you so much dear Seema.

  9. 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.

    1. Thank you so much.

  10. 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.

    1. It will be perfect, you are a fantastic cook yourself! Thank you so much for your lovely words!

  11. 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

    1. 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!

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