Mooli paratha is a type of stuffed Indian flatbread made with white radish that is nutritious and delicious. Parathas are a popular breakfast and snack item across North India. This mooli (radish) version makes for a tasty and healthy stuffed paratha.
Radish is known for its crisp texture and peppery flavor. When combined with whole wheat flour and Indian spices, it makes for a flavorful stuffed flatbread. Mooli parathas are easy to make, even for beginners. They make for a great healthy breakfast or light dinner when served with yogurt or pickle.
At its core lies the humble radish, or “mooli,” a vegetable that transforms into a culinary masterpiece. Begin your journey by selecting fresh, firm radishes—their crispness promises a burst of flavor that defines the paratha. Grate the radishes and take a moment to squeeze out excess water, ensuring the filling strikes the perfect balance between moisture and texture.
The spice blend is where the magic happens. Customize the filling with finely grated ginger, chopped green chili, cumin powder, coriander powder, and a hint of garam masala. This aromatic mix infuses the paratha with layers of complexity, creating a symphony of flavors that dance on your taste buds.
Serve hot, with a side of fresh yogurt and perhaps a tangy pickle. The first bite is a revelation a crisp exterior giving way to a burst of radish-infused warmth. This is not just a dish; it’s a connection to heritage, a homage to flavors that transcend time and geography.

Ingredients
For the Dough:
• 2 cups whole wheat flour
• ½ tsp Carom Seeds/Ajwain
• 1 tbsp Oil
• Salt
• ½ Cup Extra Flour for Rolling and Dusting

For the Filling:
• 2-3 Large White Radish (Mooli)
• 1 cup Chopped Radish Green Leaves (opt.)
• 1 tsp Grated Ginger
• 1 tsp Green Chili, Finely Chopped
• ¼ tsp Turmeric Powder
• Pinch of Hing
• ½ tsp Red Chili Powder
• ½ tsp Cumin Powder
• ½ tsp Coriander Powder
• ½ tsp Amchoor/Dry Mango Powder
• ¼ tsp Garam Masala
• Salt

For Cooking:
• Ghee or Oil for Cooking

Method
Prepare the Dough
1. In a mixing bowl, combine the whole wheat flour, salt, ajwain and oil.
2. Gradually add water and knead the flour to form a soft and smooth roti dough.
3. Cover the dough and let it rest for about 15-20 minutes.

Prepare the Filling
1. Wash and peel radish and grate using grater, chop washed radish green.
2. In a separate bowl, mix the grated radish and chopped green with salt and let it sit for 10 minutes. Squeeze out excess water from the radish. Use muslin cloth to squeeze out excess water.
3. Add grated ginger, chopped green chili, turmeric, hing, red chili powder, cumin powder, coriander powder, amchoor, garam masala, and salt to the grated radish. Mix well to form the filling.

Assemble the Parathas:
1. Take a small portion of the dough and roll it into a ball.
2. Dust with dry flour and roll out the ball into a small circle (about 4-5 inches in diameter) on a floured surface.
3. Place a generous amount of the radish filling in the center of the rolled-out dough.
4. Seal the edges of the dough to cover the filling and form a stuffed ball.
5. Gently flatten the stuffed ball, dust, or coat it again into the dry flour and roll it out again into a larger circle (6-7 inches in diameter).

Cook the Parathas:
1. Heat a griddle or a flat pan over medium heat.
2. Place the rolled-out paratha on the hot griddle.
3. Cook for about 1min. on one side until small bubbles appear.
4. Flip the paratha, cook for 30-40 seconds and spread a little ghee or oil on the top side.
5. Flip it again and cook until golden brown, pressing the edges with a spatula to ensure even cooking.

Repeat and Serve:
1. Repeat the process with the remaining dough and filling.
2. Serve the Mooli Ka Parathas hot with yogurt and pickle on the side.
3. Enjoy the delightful flavors of Mooli Ka Paratha, a wholesome and satisfying dish that perfectly blends the freshness of radish with aromatic spices!

Tips
1. After grating the radish, squeeze out excess water. This prevents the filling from becoming too watery, ensuring a better texture for the paratha. Otherwise, stuffing will come out while rolling out the paratha.
2. Adjust the spice levels according to your preference. If you enjoy a spicier paratha, add more green chilies.
3. Knead the dough to a soft consistency. This ensures that the paratha remains tender after cooking. A soft dough is easier to roll out.

Mooli Paratha (Radish Flatbread)

 

Print

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Mooli paratha is a type of stuffed Indian flatbread made with white radish that is nutritious and delicious. Parathas are a popular breakfast and snack item across North India. This mooli (radish) version makes for a tasty and healthy stuffed paratha. Radish is known for its crisp texture and peppery flavor. When combined with whole wheat flour and Indian spices, it makes for a flavorful stuffed flatbread. Mooli parathas are easy to make, even for beginners. They make for a great healthy breakfast or light dinner when served with yogurt or pickle.

Author: Binjal Pandya

Recipe type: Breakfast

Cuisine: Indian

Serves: 7-8

Ingredients

• For the Dough:
• 2 cups whole wheat flour
• ½ tsp Carrom Seeds/Ajwain
• 1 tbsp Oil
• Salt
• ½ Cup Extra Flour for Rolling and Dusting
• For the Filling:
• 2-3 Large White Radish (Mooli)
• 1 cup Chopped Radish Green Leaves (opt.)
• 1 tsp Grated Ginger
• 1 tsp Green Chili, Finely Chopped
• ¼ tsp Turmeric Powder
• Pinch of Hing
• ½ tsp Red Chili Powder
• ½ tsp Cumin Powder
• ½ tsp Coriander Powder
• ½ tsp Amchoor/Dry Mango Powder
• ¼ tsp Garam Masala
• Salt
• For Cooking:
• Ghee or Oil for Cooking

Instructions

1. Method
2. Prepare the Dough
3. In a mixing bowl, combine the whole wheat flour, salt, ajwain and oil.
4. Gradually add water and knead the flour to form a soft and smooth roti dough.
5. Cover the dough and let it rest for about 15-20 minutes.
6. Prepare the Filling
7. Wash and peel radish and grate using grater, chop washed radish green.
8. In a separate bowl, mix the grated radish and chopped green with salt and let it sit for 10 minutes. Squeeze out excess water from the radish. Use muslin cloth to squeeze out excess water.
9. Add grated ginger, chopped green chili, turmeric, hing, red chili powder, cumin powder, coriander powder, amchoor, garam masala, and salt to the grated radish. Mix well to form the filling.
10. Assemble the Parathas:
11. Take a small portion of the dough and roll it into a ball.
12. Dust with dry flour and roll out the ball into a small circle (about 4-5 inches in diameter) on a floured surface.
13. Place a generous amount of the radish filling in the center of the rolled-out dough.
14. Seal the edges of the dough to cover the filling and form a stuffed ball.
15. Gently flatten the stuffed ball, dust, or coat it again into the dry flour and roll it out again into a larger circle (6-7 inches in diameter).
16. Cook the Parathas:
17. Heat a griddle or a flat pan over medium heat.
18. Place the rolled-out paratha on the hot griddle.
19. Cook for about 1min. on one side until small bubbles appear.
20. Flip the paratha, cook for 30-40 seconds and spread a little ghee or oil on the top side.
21. Flip it again and cook until golden brown, pressing the edges with a spatula to ensure even cooking.
22. Repeat and Serve:
23. Repeat the process with the remaining dough and filling.
24. Serve the Mooli Ka Parathas hot with yogurt and pickle on the side.
25. Enjoy the delightful flavors of Mooli Ka Paratha, a wholesome and satisfying dish that perfectly blends the freshness of radish with aromatic spices!

Notes

After grating the radish, squeeze out excess water. This prevents the filling from becoming too watery, ensuring a better texture for the paratha. Otherwise, stuffing will come out while rolling out the paratha.
Adjust the spice levels according to your preference. If you enjoy a spicier paratha, add more green chilies.
Knead the dough to a soft consistency. This ensures that the paratha remains tender after cooking. A soft dough is easier to roll out.

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