Mooli Paratha is a Quintessential Punjabi or North Indian Breakfast Recipe especially savored during winter season when fresh radish is in season. 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.
Paratha, either plain or stuffed are the ultimate soul satisfying breakfast during winter season. A Winter Specialty, Mooli, Radish or Daikon, are root vegetables available during Indian winters.
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.
Unlike Aloo Parathas, Mooli 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.
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 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 Paratha Recipe
- In a bowl add whole wheat flour, salt. Add water and knead into a tight dough. Rest this for atleast 20 minutes.
- In the meanwhile, wash and peel the skin of the radish, grate it.
- Add the 1 tsp of salt and mix well. Cover the radish and keep aside for 10 minutes.
- 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.
- Once the excess moisture has been squeezed out, you may notice that the quantity of the radish will reduce to half.
- To this, add finely chopped coriander leaves, red chilli powder and green chillies and mix well.
- 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.
- 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 griddle or tawa 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.
Serving Suggestions or Side Dish for Mooli 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.
Mooli Paratha Recipe / Stuffed Flatbreads with Spiced Radish Mix
- 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
- 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
- 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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