Mooli paratha is radish stuffed flatbread made with whole wheat flour. This punjabi breakfast is easy to make and make a great lunch box dish too. These mildly spices parathas tastes great when served with raita, pickle and a dollop of butter.
To make mooli paratha, I grate the radish, mix it with salt and squeeze out the water. Then I mix it with spices and whole wheat dough, which I knead using the water from the radish. I then shallow fry the rolled parathas and serve. It is really important to squeeze out as much water as you can from the radish, else the parathas will break while rolling.
Simple breakfast dish that you will love eating any time of the day!
For the stuffing:
Radish or mooli – 2 large, grated
Grated ginger – 1 tsp
Green chillies – 1-2, chopped or as per taste
Red chilli powder – 1 tsp or as per taste
Dry mango powder (amchur) – 1 tsp
Garam masala – 1 tsp
Ajwain or carom seeds – 1 tsp
Salt – to taste
For the dough:
Whole wheat flour – 2 cups, plus extra for dusting
Oil or ghee (clarified butter) – 2 tbsp for dough, plus extra to fry the parathas
Salt – 1 tsp
To make the stuffing:
- In a bowl, mix grated radish and salt together. Set aside for 15-20 minutes
- Squeeze out all the water from the radish. Use the water to knead the dough for paratha
- Add the rest of the stuffing ingredients and mix well
To make the dough:
- Mix whole wheat flour, oil and salt in a large bowl
- Add the water squeezed out from 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 into eight equal portions
- Roll one portion of the dough into a small circle. Place 2-3 tbsp 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 skillet / fry pan. Place the rolled paratha on it and let it cook for 1-2 minutes. Do not add oil at this stage
- Flip over to cook the other side. Apply 1 tsp oil or ghee 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, a dollop of butter and raita
- It is very important to squeeze out as much water as you can from the radish, else the parathas will break while rolling.
- To make raita, whisk yogurt, add finely chopped salt, onions, chillies and coriander leaves