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Mooli Paratha Recipe (Radish Stuffed Flatbread)
4.8 from 56 votes

Mooli Paratha Recipe (Radish Stuffed Flatbread)

Mooli Paratha is a stuffed Indian flatbread filled with grated white radish seasoned with green chilies, red chili powder, salt, and optionally garam masala. The dough is made from whole wheat flour kneaded with salt and oil, then rolled with the radish filling inside. The parathas are cooked on a hot griddle with ghee or oil until golden and crisp outside, while the filling steams tender inside. This bread combines mild heat and the fresh bite of radish for a warm and satisfying breakfast or snack.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 3
Calories: 515 kcal
Course: Breakfast
Cuisine: Indian

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
    Cup of Yum
  1. Knead whole wheat dough with the flour, salt, oil adding water as needed until soft and pliable. Set it aside.
  2. Grate the mooli (white radish) and set aside for 15 to 20 minutes and later squeeze the water from it. 
  3. 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.
  4. Add chopped green chilies to the grated mooli.
Rolling mooli paratha
  1. 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.
  2. Take a good amount of the mooli stuffing and place it on one of the rolled dough. 
  3. Don't use too much stuffing as in that case the mooli parathas can break while rolling.
  4. 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.
  5. In the meantime, heat the griddle or tava. Roll the dough into the size of a paratha or roti. 
  6. Care should be taken while rolling the dough as the paratha may break.
  7. 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
  1. 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.
  2. Roast the paratha on a hot tava or griddle using ghee and oil. Keep the heat to medium-high to high.
  3. 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.
  4. Make sure that the paratha edges are fried well. You can use spatula to press them.
  5. 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.
  6. 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

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

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 515

% 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.