Mooli Paratha Recipe (Radish Stuffed Flatbread)
User Reviews
4.8
Mooli Paratha Recipe (Radish Stuffed Flatbread)
Description
This Mooli Paratha recipe involves kneading a soft dough from whole wheat flour, salt, and a bit of oil or ghee. The white radish is grated and left to sit so excess moisture can be squeezed out, which helps prevent the parathas from breaking during rolling. The radish is mixed with chopped green chilies, red chili powder for heat, salt, and optionally garam masala for warmth.
Two small dough balls are rolled out separately; one is layered with the spiced radish filling, then covered with the other rolled dough piece. The edges are sealed, and the stuffed ball is rolled out carefully again to the desired flatbread size. Cooking on a hot griddle with ghee or oil produces a golden, slightly crisp exterior while the radish cooks gently inside, retaining some texture and subtle spice notes.
Mooli Paratha is served hot, often with a dollop of butter on top. It is a comforting, mildly spicy flatbread ideal for breakfast or as part of a meal. The soft dough and juicy radish filling combine to create a tender yet structured paratha.
Soft white radish promotes pliable parathas, and adjusting green chilies controls the heat level. The recipe can be doubled or tripled as needed.
Ingredients
For whole wheat dough
- 2 cups whole wheat flour
- 1 to 2 teaspoons neutral cooking oil or ghee (clarified butter, generic cooking oil
- 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 chili powder as required - or cayenne pepper or paprika
- salt as needed
- garam masala - optional
- ghee (clarified butter) or oil for roasting
- butter to serve with the paratha, white
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
- Use soft, tender white radish without leaves for best texture in filling.
- Grate and then squeeze water from the radish to avoid soggy dough and breaking during rolling.
- Add more green chilies for increased spiciness to suit your preference.
- Knead the dough well to a soft and smooth consistency for easy rolling and cooking.
- Use ghee or oil to roast the parathas for a richer taste; the recipe can be made vegan by substituting ghee with neutral oil.
- The recipe quantity can be scaled up by doubling or tripling without issue.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 61g | 20% |
| Protein | 11g | 22% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 805mg | 34% |
| Potassium | 301mg | 6% |
| Fiber | 10g | 40% |
| Sugar | 2g | 4% |
| Vitamin A | 350IU | 7% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 4mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 5mg | 6% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 3µg | |
| Calcium | 31mg | 3% |
| Vitamin B9 (Folate) | 36µg | |
| Iron | 3mg | 17% |
| Magnesium | 110mg | 28% |
| Phosphorus | 289mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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