Mooli paratha, a popular flatbread from North Indian cuisine, is a flavorful and wholesome dish that combines the goodness of whole wheat flatbread with the freshness of grated white radish.
It has a crisp exterior cooked to golden perfection and a refreshing radish flavor, often served with butter, raita, or green chutney. Mooli paratha can also be served with an Indian side dish or dal.
Why you will love this recipe?
- Mooli paratha is packed with flavor. The warmth of the spices balances the mild radish flavor, and the crispy texture of the paratha is simply irresistible.
- This recipe is surprisingly easy to make. The dough is simple to prepare, and the stuffing comes together quickly.
Mooli/Radish: For this recipe, I am using two large daikon radish. After peeling and grating, this will give around 4-5 cups of radish.
Spices and herbs: The spices and herbs used to season the white radish are garam masala, ajwain (carom seeds), amchur, chili powder, ginger (grated fresh ginger or ginger paste), green chilies, and cilantro.
See the recipe card for full information on ingredients and quantities.
Squeeze out excess water from the grated radish to prevent the filling from becoming too wet, which can affect the texture of the paratha. I like to use this water to knead the dough.
Allow the paratha dough to rest for at least 15-20 minutes after kneading. This helps in gluten relaxation and makes the dough easier to roll out. Roll out the stuffed dough gently using some dry flour and evenly to achieve a uniform thickness. Use a light rolling pin and avoid applying too much pressure.
A hot tawa is essential for cooking paratha properly. The heat will help to seal the paratha and prevent it from becoming soggy. Cook the paratha on medium heat to ensure even cooking. Avoid using high heat, as this can burn the paratha before it is cooked through.
After cooking, keep the mooli parathas covered with a cloth or in a casserole/roti warmer to retain moisture and prevent them from drying out.
This paratha is a versatile dish that can be enjoyed for breakfast, lunch, or dinner.
Breakfast: Mooli paratha is a classic North Indian breakfast dish. It is usually served with homemade yogurt or vegetable raita, mango or tomato pickle, and butter. Include a glass of sweet lassi for that classic Punjabi touch!
Main meal: Enjoy a hearty lunch or dinner with mooli paratha accompanied by savory sides. Serve it with a simple vegetable curry like aloo gobi or dal fry. Complete the meal with mint chutney and lachha pyaz.
Daikon radish, also known as white radish, is the most commonly used to make this dish. It has a mild flavor and a crisp texture that works well in the dish. You can also use other types of radishes, such as red radish or purple radish, but they may have a slightly stronger flavor.
To store mooli parathas, allow them to cool completely after cooking. Once cooled, stack the parathas with parchment paper or foil between each to prevent sticking, and place them in an airtight container. Refrigerate for up to 4-5 days. For longer storage, you can freeze the parathas with layers of parchment paper in between. Reheat them on a hot griddle straight from the refrigerator or freezer for a quick and convenient meal.
To prevent your mooli paratha from becoming soggy, squeeze out excess moisture from the grated radish. Also, make sure the tava or griddle is hot before you begin cooking the parathas.
Cool the paratha completely. Roll them, wrap them in aluminum foil, and place them in the lunchbox. They will stay soft and fresh for several hours.
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Punjabi Mooli Paratha
For the stuffing:
- 2 large daikon radish (mooli) grated - around 4-5 cups after grating
- 1 inch ginger grated
- 1-2 green chili finely chopped (adjust as per taste)
- 2 tablespoon cilantro (finely chopped)
- 1 teaspoon red chili powder (adjust as per taste)
- 1 teaspoon amchur
- 1 teaspoon garam masala (use store-bought or homemade garam masala)
- 1 teaspoon carom seeds (ajwain)
- ½-¾ teaspoon salt (adjust as per taste)
To make the filling:
- Wash and peel the radish. Grate them using a box grater or food processor. You should get around 4-5 cups of grated radish.
- Transfer the grated radish to a bowl and sprinkle salt on it. Mix well and set aside for 15-20 minutes.
- Squeeze out all the water from the radish. Set the squeezed water aside.
- Add the rest of the stuffing ingredients to the mooli and mix well.
To make the dough:
- Combine whole wheat flour, oil, and salt in a large bowl.
- Add the water squeezed out from the radish gradually and knead together to form a soft and smooth dough. Let it rest for 30 minutes.
To make the paratha:
- Once the dough is rested, knead it one more time and divide it into eight equal portions.
- Roll one portion of the dough into a small circle. Place 2-3 tablespoons of stuffing mixture in the center. Slowly bring the sides of the dough together and seal it completely.
- Roll the stuffed dough into 6-7 inch disc using some extra flour for dusting.
- Heat a tawa/griddle on medium heat. Place the rolled paratha on it and cook for 1-2 minutes. Do not add oil at this stage.
- Flip over to cook the other side. Apply one teaspoon of oil on the cooked side.
- Flip again and gently press using a spatula or wide spoon. Apply some oil and flip again till done.
- Serve hot with Indian pickle and raita.