mooli paratha

mooli paratha recipe with step by step photos. mooli ka paratha is a popular indian whole wheat flatbread stuffed with spiced grated radish. mooli is the hindi word for radish.

mooli paratha, radish paratha

to make mooli paratha white radish is used. the radish should be fresh and tender. if the radish roots are hard and fibrous then it won’t be easy to grate them. the taste of the radish paratha made with fibrous and dense radish roots is not that great.

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

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

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

you can fry them with ghee (clarified butter) or oil. just make sure to fry the paratha really well.

usually mooli paratha is served with butter or curd or pickle of your choice. since we add green chillies in the paratha so a cup of hot tea also goes well with them. they are not only delicious but also very filling.

how to make mooli paratha

preparation

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. you can also sprinkle some salt and mix well. later after 15 to 20 minutes, squeeze the mooli gratings. this is done so that the mooli paratha does 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 paratha and goes well as usually the paratha are served with butter or curd.

mix chilli with grated mooli

making mooli paratha

3. take two lemon sized balls 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 stuffing and place it on one of the rolled dough. don’t use too much stuffing as in that case the mooli paratha 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 paratha. so don’t worry about it.

roll the mooli paratha

7. when the tava or griddle is sufficiently hot then fry the paratha on tava using ghee (clarified butter) or 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 muli 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

more paratha recipes

Mooli Paratha

4.67 from 12 votes
punjabi mooli ka paratha is a popular whole wheat flatbread stuffed with spiced grated radish.
mooli paratha recipe, radish paratha recipe
Author:Dassana Amit
Prep Time:30 mins
Cook Time:30 mins
Total Time:1 hr
Course:breakfasts
Cuisine:punjabi
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

INGREDIENTS

  • 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
  • ghee (clarified butter) or oil for frying
  • white butter to serve with the paratha
  • salt as required

INSTRUCTIONS

preparation

  • prepare the whole wheat 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 paratha do not break while rolling the dough. this radish juice can be used to make the dough instead of water.
  • add chopped green chilies to the grated mooli.

rolling mooli paratha

  • 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.
  • take a good amount of the mooli 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. cover with the other rolled round and join the edges.
  • 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 paratha. its ok.

making mooli paratha

  • fry the paratha on a hot tava or griddle using ghee and oil. 
  • the paratha should become golden and crisp from both sides.
  • make sure that the paratha edges are fried well. you can use spatula to press them.
  • use a liberal amount of ghee or oil to fry the paratha. a well-fried paratha will have some brown spots and might puff up little.
  • serve the mooli paratha hot with butter or curd or the pickle of your choice.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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41 comments/reviews

  1. An awesome recipe which turned out so good that I asked myself – DID I REALLY MAKE THIS?

    In fact, mooli is a vegetable I don’t use because I find its smell quite strong and unpleasant. As I was grating moolis and filling the parathas, the smell made me doubt how the parathas would turn out and if the kids would eat them. Like mentioned in the recipe, it is quite tricky to roll these parathas as they break out easily. With all the tips and warnings, it was not that difficult. I had not added salt to the grated mooli but added more salt to the dough to compensate. Even then, the moolis gave out so much water and I had to squeeze the water out. I didn’t add green chillies as kids would not be able to handle the spice but followed all other steps like sprinkling red chilly powder and garam masala. The final result was unbelievable. The parathas were so delicious!

    A thumbs up from the kids too who were tasting mooli for the first time and loved the parathas.5 stars

    • Thanks Deepa for this awesome feedback on mooli parathas. glad to know that everyone liked them. we love to have these parathas during winters. you can try using green chillies which are not very spicy or hot. they add a good flavor in these parathas.

  2. Hi, i am an ok cook but i have tried a lot of your recipes Dassana and they have all turned out beautiful. So thanks a ton, i have been wanting to thank you for a long time. All the best…. keep writing!5 stars

  3. Hi,
    I love all ur recipes. I’ ve made chhole masala, dal makhani, aloo kofta curry, karela stir fry, lauki chana dal and many many more dishes of ur recipes and they all came out so well. I’ ll make this mooli paratha in tomorrow’ s breakfast. Thanks for sharing such wonderful and easy recipes.5 stars

  4. Thanks a lot for ur tasty dishes. They help me a lot in my day to day cooking. Every time I had to think now what n today what to cook..but now all my problems r solved. Thank you very much.5 stars

  5. That’s a nice reciepe… I hate moolis.. and only dish I eat is mooli paratha.. What I do is instead of stuffing it, I mix all the ingredients like all the masalas to the grated mooli.. leave it aside.. After half an hour or so, when the mooli has separated the water, add flour to it and make it into a loose dough… I then roll them out as normal rotis.. ofcourse it needs more flour so that it doesn’t stick.. But I find it easier than stuffing the mooli… also mooli is equally distributed.. Another variation 🙂

    • thanks arathi for sharing your method. basically there are two ways. one is stuffing as shown in this recipe and second one is mixing method as you shared. the mixing method can be used for palak paratha or methi paratha or lauki paratha or mix vegetables paratha.

  6. Hi…i follow your recipes..they all are very amazing…bt here in this mooli paratha i want to add something…i m also from punjab my mom used to cook mooli paratha…i like it very much…after grating put some salt or as per taste and leave the grated raddish for 15-20 minutes…by doing this salt gets mixed with radish and when u squeeze and making roll does not leave any water…

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

  8. Your Method/ingredients for making mooli paratha is excellent. I tried at home and all family members liked too much.

  9. 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 🙂

  10. 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

  11. 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!

    • 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.

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