Mooli Paratha Recipe (Stuffed Radish Paratha)

mooli paratha garnished with a coriander leaf and served on a white plate.

4.93 from 28 votes

Mooli Paratha Recipe (Stuffed Radish Paratha)

Punjabi Mooli Paratha is made by stuffing whole wheat dough with a spiced grated radish filling and roasting it on a tawa with ghee or oil. The radish mixture is flavored with green chilies, red chilli powder, garam masala and salt. These stuffed flatbreads are best served hot with curd, pickle or white butter. Ideal for breakfast or lunch, they make a satisfying and hearty meal.

Prep Time30

Cook Time30

Total Time1

Course: Breakfast

Cuisine: Punjabi

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 515kcal

Author: Dassana Amit

Ingredients

For whole wheat dough

2 cups whole wheat flour
1 to 2 teaspoons oil or ghee (clarified butter)
¼ to ½ teaspoon salt or add as required
water as required to knead

For radish stuffing

1 radish white, (mooli, daikon) - medium to large with or without leaves
1 or 2 green chilies finely chopped
red chilli powder as required - or cayenne pepper or paprika
salt as needed
garam masala - optional
ghee (clarified butter) or oil for roasting
white butter to serve with the paratha

US Customary - Metric

Instructions

Preparation

Knead whole wheat dough with the flour, salt, oil adding water as needed until soft and pliable. Set it aside.
Grate the mooli (white radish) and set aside for 15 to 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

Heat a tawa (skillet) and place the paratha on the tawa. The tawa should be medium hot. Also keep the flame to medium-high to high.
Don't roast the paratha on a low flame. Roasting paratha on a low flame can make them hard or dense and you won't get a good taste.
Roast the paratha on a hot tava or griddle using ghee and oil. Keep the heat to medium-high to high.
Use a liberal amount of ghee or oil to roast the paratha. A well-fried paratha will have some brown spots and might puff up little.
Make sure that the paratha edges are fried well. You can use spatula to press them.
You can flip the paratha a couple of times till you see brown spots and the paratha is cooked evenly. The paratha should become golden and crisp from both sides. Make all parathas this way.
Serve Punjabi Mooli Paratha hot with butter or curd or the pickle of your choice. You can also pack them in a lunch box. I love to have these paratha with plain curd or as an evening snack with a cup of hot tea.

Notes

The recipe can be doubled or tripled.
Use soft and tender white radish without their leaves.
For a spicy taste add more green chilies.
Remember to knead the dough to a soft and smooth texture.
For a vegan mooli paratha use any neutral flavored oil instead of ghee.

Nutrition