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.
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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.
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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.
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Vidya Narayan