Mooli Paratha Recipe - Radish Paratha Recipe

Mooli Paratha recipe or Radish Paratha recipe with step by step photos. Mooli parathas are shallow fried flatbreads stuffed with a spicy and flavourful radish stuffing that is usually served for breakfast in Punjabi homes. The stuffing is made with grated radish, radish greens (mooli ke pathe) , onions and spice powders to make it tasty and wholesome.

Amma never made Mooli Parathas at home. So I got to eat them only at school when my North Indian friends brought them for lunch. For a person who has always eaten chapathis along with a vegetable side dish, eating the paratha with just seasoned yogurt and sweet pickles for side dish was a revelation. It was totally unacceptable to me. But after I had it, they both somehow looked made for each other and I was glad.

After my marriage, radish is a vegetable that is tolerated only in Sambar not in any other recipe as no one liked the smell of it. Luckily for me, the kids loved mooli paratha right from the beginning, as their friends bring them to school for lunch.

Though I have seen people make a simple version of the paratha by adding just grated radish alone, I somehow do not like mooli parathas when made only with the radish alone. I love adding the radish greens too. I love the crunchiness of the leaf and the spicy-fresh taste of them is too good to miss.

So when the markets start flooding with radish greens during the winter time, mooli paratha is often packed for lunch. Though there are several ways you can do the stuffing, this is the method that I follow which is simple and tastes yummy.

How to make Mooli Paratha with step by step photos:

1. Separate the radish green from the radish. Wash, clean and chop the leaves finely. Chop the onions finely, slit the green chilies, remove seeds and mince it. Grate the ginger and keep aside. Grate the radish using a grater. I used a food chopper.

2. Tip the grated radish into a fine meshed colander. Squeeze the radish well and make sure its devoid of any moisture.

3. Heat a pan with oil and season with cumin seeds. Add ginger, green chilies, onion and cook for 2 mins. Add the squeezed out grated radish and mix well.

4. Add radish greens, turmeric powder, red chili powder, garam masala powder, salt and mix well. Cook over low flame for 3-4 mins till the raw smell disappears and there is no moisture left.

5. Take off fire and let it come to room temperature. Divide the mixture equally and make them into small lemon sized balls. At this stage, you can store them in the fridge and use for later to prepare parathas after thawing to room temperature.

6. Divide the dough into orange sized balls. Using a roller, roll a ball into 4 - 5 inch dia circle. Place a stuffing ball in the center and bring the edges all over the stuffing and cover well.

7. Remove the excess dough on top after covering and once again make into a ball.

8. Roll this stuffed ball again gently using flour for dusting into 7-8 dia in size. Make sure the stuffing does not come out.

9. Heat a tawa or griddle and when hot, place the rolled out paratha on it and cook over medium flame. Drizzle a few drops of oil around, if preferred. After 1-2 mins, flip the paratha and let the other side cook for 1 more min. Transfer to a plate.

1o. Mooli Paratha or Radish Paratha is ready. Serve hot with any pickle of your choice or with yogurt seasoned with a pinch of roasted cumin powder, red chili powder and salt.

Mooli Paratha Recipe details below:

Mooli Paratha Recipe - Radish Paratha Recipe

Radhika

Mooli Paratha Recipe - Flatbreads stuffed with spicy radish filling that are then shallow fried on griddle.

4 from 1 vote

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Course Breakfast, Dinner

Cuisine Indian

Servings 10 -12

Ingredients

  

• Whole wheat flour – 2 cups
• Salt - to taste
• Oil - 3 to 4 tsp

For the stuffing:

• Radish with the greens – 2 nos
• Onion – 1
• Green chili – 1
• Ginger – 1 inch piece
• Turmeric powder – ½ tsp
• Red chili powder – 1 tsp
• Garam masala powder – ½ tsp
• Cumin seeds - 1/4 tsp
• Salt – to taste
• Oil – 1 tsp

Instructions

 

To make the Dough:

• In a mixing bowl, add whole wheat flour and salt together.
• Add water little by little and mix into a soft dough.
• Keep the bowl covered and let the dough rest for 30 mins.

To make the Stuffing:

• Separate the radish green from the radish. Wash, clean and chop the leaves finely.
• Chop the onions finely, slit the green chilies, remove seeds and mince it. Grate the ginger and keep aside. Grate the radish using a grater. I used a food chopper.
• Tip the grated radish into a fine meshed colander. Squeeze the radish well and make sure its devoid of any moisture.
• Heat a pan with oil and season with cumin seeds.
• Add ginger, green chilies, onion and cook for 2 mins. Add the squeezed out grated radish and mix well.
• Add radish greens, turmeric powder, red chili powder, garam masala powder, salt and mix well.
• Cook over low flame for 3-4 mins till the raw smell disappears and there is no moisture left.
• Take off fire and let it come to room temperature. Divide the mixture equally and make them into small lemon sized balls.
• At this stage, you can store them in the fridge and use for later to prepare parathas after thawing to room temperature.

To make Mooli Paratha:

• Divide the dough into orange sized balls.
• Using a roller, roll a ball into 4 - 5 inch dia circle. Place a stuffing ball in the center and bring the edges all over the stuffing and cover well.
• Remove the excess dough on top after covering and once again make into a ball.
• Roll this stuffed ball again gently using flour for dusting into 7-8 dia in size.
• Make sure the stuffing does not come out.
• Heat a tawa or griddle and when hot, place the rolled out paratha on it and cook over medium flame. Drizzle a few drops of oil around, if preferred.
• After 1-2 mins, flip the paratha and let the other side cook for 1 more min.
• Transfer to a plate and continue with the rest of the dough.
• Mooli Paratha or Radish Paratha is ready.
• Serve hot with any pickle of your choice or with yogurt seasoned with a pinch of roasted cumin powder and red chili powder and salt.