Mooli Paratha recipe, How to make Mooli Parathas or Radish Paratha

mooli paratha, radish paratha

mooli paratha is another favorite paratha recipe from the land of punjab. mooli parathas are usually served as breakfast in punjabi homes.

as a homemaker, I only knew making aloo parathas before marriage. but now I can boast of making gobhi paratha, onion paratha, methi paratha, paneer paratha, chana dal paratha and all kind of parathas.

while making mooli paratha squeeze the juice from the grated mooli. otherwise the parathas might break. you can also use this mooli juice to knead the dough for making parathas. otherwise the method to make these parathas is same as we make any other stuffed parathas.

mooli parathas are very filling as well as delicious to eat. you can fry them with ghee or oil. just make sure to fry the parathas really well.

usually mooli parathas are served with butter or curd or pickle of your choice. since we add green chillies in the parathas so a cup of hot tea also goes well with them.

lets start step by step punjabi mooli paratha recipe:

1. prepare the dough and keep it aside. grate the mooli/radish and keep aside for 15-20 minutes and later squeeze the water from it. this is done so that the mooli parathas do not break while rolling the dough. this radish juice can be used to make the dough instead of water.

grated mooli for paratha

2. add chopped green chilies to the grated mooli. this adds a lot of spice to the parathas and goes well as usually the parathas are served with butter or curd.

mix chilli with grated mooli

3. take two lemon sized ball from the dough and roll them into a small circle, about 5 to 6 cms on the rolling board dusted with wheat flour.

roll the dough for making mooli paratha recipe

4. take a good amount of the mooli/radish stuffing and place it on one of the rolled dough. don’t use too much stuffing as in that case the mooli parathas can break while rolling. sprinkle evenly one or two pinch of salt, red chilli powder and garam masala powder.

add grated mooli filling on paratha dough

5. cover with the other rolled round and join the edges.

cover the mooli paratha dough

6. in the meantime, heat the griddle or tava. roll the dough into the size of a paratha or roti. care should be taken while rolling the dough as the paratha may break. we have added salt to the mooli and thus as a result some juice will start oozing out from the mooli parathas. so don’t worry about it.

roll the mooli paratha

7. when he tava is sufficiently hot then fry the mooli paratha on tava or griddle using ghee and oil. the mooli paratha should become golden and crisp from both sides. make sure that the paratha edges are fried well. you can use spatula to press the edges. use liberal amount of ghee or oil to fry the parathas. well fried paratha will have some brown spots and might puff up little.

fry the mooli parathas on tava

serve mooli paratha hot with white butter on top or with curd or with pickle of your choice.

mooli paratha recipe

If you are looking for more paratha recipes then do check ajwain paratha, sugar paratha, aloo palak paratha, lachedar paratha and plain paratha.

punjabi mooli paratha recipe below:

punjabi mooli paratha recipe
 
Prep time
Cook time
Total time
 
mooli paratha - whole wheat flat breads stuffed with spiced grated radish.
Author:
Recipe type: breakfast
Cuisine: punjabi
Serves: 3-4
Ingredients (american measuring cup used, 1 cup = 250 ml)
  • 1 medium to large mooli/radish with or without leaves
  • 1 or 2 green chilies finely chopped
  • red chilli powder as required
  • garam masala powder (optional)
  • whole wheat flour dough/atta
  • ghee or oil for frying
  • white butter (to serve with the parathas)
  • salt
Instructions
  1. prepare the whole wheat dough and keep it aside.
  2. grate the mooli/radish and keep aside for 15-20 minutes and later squeeze the water from it. this is done so that the mooli parathas do not break while rolling the dough. this radish juice can be used to make the dough instead of water.
  3. add chopped green chilies to the grated mooli.
  4. now take two lemon sized ball from the dough and roll them into a small circle, about 5 to 6 cms on the rolling board dusted with wheat flour.
  5. take a good amount of the mooli/radish stuffing and place it on one of the rolled dough. don't use too much stuffing as in that case the mooli parathas can break while rolling.
  6. sprinkle evenly one or two pinch of salt, red chilli powder and garam masala powder. cover with the other rolled round and join the edges.
  7. in the meantime, heat the griddle or tava. roll the dough into the size of a paratha or roti. Care should be taken while rolling the dough as the paratha may break.
  8. we have added salt to the mooli and thus as a result some juice will start oozing out from the mooli parathas. its ok.
  9. fry the mooli paratha on a hot tava or griddle using ghee and oil. the mooli paratha should become golden and crisp from both sides.
  10. make sure that the paratha edges are fried well. you can use spatula to press them. use liberal amount of ghee or oil to fry the parathas. well fried paratha will have some brown spots and might puff up little.
  11. serve the mooli paratha hot with butter/makhan or curd or the pickle of your choice.


{ 19 Responses }

  1. priya sivakumar says

    Why dont we add salt,chilli powder,and garam masala together with radish.
    Pl clarify me

  2. Garima says

    Hi. I love your blog and recipes.
    Thanks a lot and keep up the good work.
    Just a suggestion, while making any paratha add salt in dough itself.
    So all problems solved :)

  3. says

    Hi! This is kind of off topic but I need some advice from an established
    blog. Is it very difficult to set up your own blog?
    I’m not very techincal but I can figure things out pretty quick. I’m
    thinking about making my own but I’m not sure where to begin. Do you have any points or suggestions? With thanks

  4. Richa says

    Excellent recipes on this site!! …chanced upon this while searching for a pumpkin recipe:) Just have a suggestion, which I follow while making mooli paranthas. I squeeze the water out of the radish after grating, as it makes it difficult to roll into parathas. And I use the squeezed out water to prepare the dough, so no nutrients lost!

    • says

      thanks for the suggestion richa. now even i have started doing the same thing. its better than rolling the parathas as sometimes the radish has a lot of moisture and rolling become difficult. i have even had radish where the water content was so low and it was easy to roll the parathas. i have to update the post with this bit.

  5. Jessica says

    YES! I bought a mooli the other day and had no idea what I was going to do with it…now I do!!!
    Cheers!