Punjabi Mooli Paratha

A stack of mooli paratha on a black plate.

5 from 41 votes

Mooli paratha is a flavorful and wholesome dish that combines the goodness of whole wheat flatbread with the freshness of grated white radish.

Prep Time30

Cook Time20

Total Time50

Course: Breakfast, Main Course

Cuisine: Indian

Diet: Hindu, Vegetarian

Servings: parathas

Calories: 135kcal

Author: Shilpa Kerur

Equipment

Ingredients

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)

For the dough:

2 cups whole wheat flour atta (plus extra for dusting)
2 teaspoon oil plus extra to fry the parathas
1 teaspoon salt

Instructions

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.

Notes

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.

Nutrition