mooli paratha recipe, how to make mooli ka paratha | radish paratha recipe

4.17 from 12 votes

punjabi mooli ka paratha recipe - whole wheat flat breads stuffed with spiced grated radish.

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mooli paratha recipe with step by step photos – mooli ka paratha is another favorite paratha recipe from the land of punjab. they are usually served as breakfast in punjabi homes.

mooli paratha, radish paratha

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

while making muli 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. two more breakfast recipes you can make with mooli are:

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.

If you are looking for more paratha recipes then do check:

mooli paratha recipe below:

mooli paratha recipe, radish paratha recipe
4.17 from 12 votes
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mooli paratha recipe | radish paratha recipe | muli paratha recipe

punjabi mooli ka paratha recipe - whole wheat flat breads stuffed with spiced grated radish.

course breakfasts
cuisine punjabi
prep time 30 minutes
cook time 30 minutes
total time 1 hour
servings 3 to 4
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 medium to large mooli (radish) with or without leaves
  • 1 or 2 green chilies (hari mirch), finely chopped
  • red chilli powder (lal mirch 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 as required

how to make recipe

rolling and stuffing mooli paratha:

  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. 

  3. 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.

  4. add chopped green chilies to the grated mooli.
  5. 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.
  6. take a good amount of the mooli stuffing and place it on one of the rolled dough. 

  7. don't use too much stuffing as in that case the mooli parathas can break while rolling.

  8. 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.
  9. in the meantime, heat the griddle or tava. roll the dough into the size of a paratha or roti. 

  10. care should be taken while rolling the dough as the paratha may break.

  11. we have added salt to the mooli and thus as a result some juice will start oozing out from the mooli parathas. its ok.

making mooli paratha:

  1. fry the mooli paratha on a hot tava or griddle using ghee and oil. 

  2. the mooli paratha should become golden and crisp from both sides.

  3. make sure that the mooli paratha edges are fried well. you can use spatula to press them.

  4. 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.

  5. serve the mooli paratha hot with butter/makhan or curd or the pickle of your choice.

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. 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 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 muli ka 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

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  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.

    • 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!

    • Welcome Kshama. Glad to know that recipes are helping you. Thanks for your positive feedback.

  3. Can i blend mooli in mixer to make the parathas?

    • grated mooli tastes best in parathas. blended mooli won’t give that taste as well as texture. so i would suggest not to blend mooli.