Mooli Paratha

Mooli Paratha is a whole wheat flatbread stuffed with grated mooli aka white radish. It’s lightly seasoned with spices and makes a wholesome breakfast or lunch.

mooli paratha cut into triangular pieces and placed on a black tray

It feels good to be back here after a little break. Sorry for missing in action guys, it wasn’t planned but it just happened. There was some medical emergency and I was admitted to the hospital for a week. I am back home now but still quite weak to cook and click pictures. But now I feel good enough to at least write and share some recipes with you guys that have been sitting in my draft folder. I think I will take me one more week before I can start cooking again. So more spring and summer recipes coming your way very soon. Thank you to all those who sent me good wishes through DMs on Instagram, I really appreciate it.

It’s been just wonderful here in Seattle last few weeks. So bright and sunny, it feels like summer already. I was just feeling so annoyed whole last week lying in the bed and unable to do anything. You know when it’s that bright till 6 pm, as a food blogger you wan to click lots of pictures and get so much work done but the irony was that I could just sleep and do nothing!

cut pieces of mooli paratha on a black tray with the front piece of paratha cut open to show the filling

Anyway enough of my rant and now let’s talk about today’s recipe. You may have noticed that I share a lot of paratha recipes on the blog and I will definitely share many more in the coming months/years. The reason is that paratha was a staple in my lunchbox during school and college days and I kind of grew up eating it everyday of my life. My school lunchbox had paratha in it 90% of the time. Parathas are versatile and also filling. You can make parathas with so many things and since they are quite filling, they also make great breakfast or lunches.

Today’s paratha is made with mooli or the white radish. Mooli paratha is not always everyone’s favorite and that’s because radish has a strong smell/taste and I have noticed that not everyone enjoys it but personally I love it. Mooli paratha has always been one of my favorite parathas and Sarvesh loves it too so I now make it often. If you get into the technicalities of making parathas, they are all made in a similar way. But mooli paratha is one of the most challenging ones to make!

WHY?

over head shot of mooli paratha which has been cut into small triangles

Well because radish has a high water content so when you try to roll in inside a dough, it just release moisture making it very difficult to roll. However you can fix this somewhat by squeezing out as much moisture from the radish as possible before stuffing it inside the dough. For that, you grate the radish and then add some salt to it and set it aside for 15 minutes. You will see radish would have left a lot of water by now, squeeze more as much as you can and then use this for the stuffing.

It would still not be as easy to roll as like a aloo paratha or gobi paratha but it would be much easier. Some people also mix the grated radish along while kneading the dough for the paratha. This way, you don’t have to stuff and roll it and the process becomes even more simpler. However in my home, mom always made mooli paratha by stuffing the mooli inside the dough and that’s what I am sharing with you guys today. Another thing which I do to make sure radish doesn’t release too much moisture is to add salt at the end very end. I sprinkle it over the stuffing just before rolling the paratha.

pieces of mooli paratha in a black tray with a glass of buttermilk in the background

mooli paratha arranged in a pink basket

The seasonings in the stuffing are simple – cilantro, green chili, little bit of ajwain (carom seeds), coriander powder and a pinch of garam masala. We mostly want the flavor of fresh mooli to shine through in this paratha. Now all you need is a cup of chai and mooli paratha to have the perfect start to your day.

 

Method

To a large bowl add atta and a teaspoon of oil.

Start adding water, little by little until the dough comes together.

Knead to form a smooth dough. Transfer dough to a container, apply some oil on top, cover and let it rest for 15 to 20 minutes.

Peel the mooli and then grate it using a grater. Transfer to a bowl and add around 1/4 to 1/2 teaspoon of salt to the grated mooli. Leave for 15 minutes.

After 15 minutes, you would notice the mooli has released lot of water. Drain this water and then squeeze the grated mooli to get rid of any additional moisture.

Transfer this squeezed mooli to another bowl. Add chopped cilantro, ajwain, coriander powder, garam masala and chopped green chili.

Mix everything together. The stuffing is now ready. Do not add salt at this point.

Divide the prepared dough into 5-6 equal balls. Take one of the dough balls.

Roll one dough ball into a round circle of and then apply little oil all over. Meanwhile heat a tawa/skillet on medium-high heat.

Put around 2 tablespoons of the prepared mooli stuffing in the center. Sprinkle salt on top of the stuffing. Don’t overfill else it will be difficult to roll.

Bring all the edges together and pinch to seal the edges. Flatten the dough ball using your hands.

Now using your rolling pin, roll the dough into a circle of 7-8 inch diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.

Transfer the rolled paratha onto the hot tawa. Cook the side for a minute or two and then flip over. Apply oil [around 1/4 teaspoon] on the half-cooked side and flip again.

Now apply oil on the other side as well. Press with a spatula and cook the paratha until both sides have golden brown spots on them. Repeat with the remaining dough balls.

Serve mooli paratha with pickle or chutney of choice.

over head shot of mooli paratha which has been cut into small triangles

Mooli Paratha

Whole wheat flatbread stuffed with grated white radish. Mooli paratha makes a filling breakfast or lunch!

mooli paratha cut into triangular pieces and placed on a black tray
Cuisine Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 paratha
Calories: 24 kcal
Author: Manali
0 from 0 votes
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Ingredients

  • 1.5 cups atta, also known as whole wheat flour
  • 1 teaspoon oil
  • water, as needed to knead the dough
  • 1 large mooli/white radish, or use 2 medium mooli
  • 2 tablespoons cilantro, chopped
  • 1/8 teaspoon ajwain, also known as carom seeds
  • 1/4 teaspoon coriander powder
  • 1/8 teaspoon garam masala
  • 1 green chili, finely chopped
  • salt, as needed
  • oil, as needed, to cook the paratha

Instructions

  1. To a large bowl add atta and a teaspoon of oil. Start adding water, little by little until the dough comes together.


  2. Knead to form a smooth dough. Transfer dough to a container, apply some oil on top, cover and let it rest for 15 to 20 minutes.

  3. Peel the mooli and then grate it using a grater. Transfer to a bowl and add around 1/4 to 1/2 teaspoon of salt to the grated mooli. Leave for 15 minutes.


  4. After 15 minutes, you would notice the mooli has released lot of water. Drain this water and then squeeze the grated mooli to get rid of any additional moisture.

  5. Transfer this squeezed mooli to another bowl. Add chopped cilantro, ajwain, coriander powder, garam masala and chopped green chili.

  6. Mix everything together. The stuffing is now ready. Do not add salt at this point.


  7. Divide the prepared dough into 5-6 equal balls. Take one of the dough balls and roll it into a round circle of and then apply little oil all over. Meanwhile heat a tawa/skillet on medium-high heat.

  8. Put around 2 tablespoons of the prepared mooli stuffing in the center. Sprinkle salt on top of the stuffing. Don’t overfill else it will be difficult to roll.

  9. Bring all the edges together and pinch to seal the edges. Flatten the dough ball using your hands.

  10. Now using your rolling pin, roll the dough into a circle of 7-8 inch diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.

  11. Transfer the rolled paratha onto the hot tawa. Cook the side for a minute or two and then flip over. Apply oil [around 1/4 teaspoon] on the half-cooked side and flip again.

  12. Now apply oil on the other side as well. Press with a spatula and cook the paratha until both sides have golden brown spots on them. Repeat with the remaining dough balls.

  13. Serve mooli paratha with pickle or chutney of choice.

Nutrition Facts
Mooli Paratha
Amount Per Serving
Calories 24
% Daily Value*
Sodium 59mg 2%
Total Carbohydrates 3g 1%
Vitamin A 0.2%
Vitamin C 1.4%
* Percent Daily Values are based on a 2000 calorie diet.

Mooli Paratha

5 thoughts on “Mooli Paratha

  1. I’m sorry to hear about the hospital stay, Manali…gosh, that sounds terrible. But it sounds like you’re getting back up on your feet slowly. And don’t worry about the sunlight! We’re heading into the time of the year when you’ll have plenty of it. 🙂 Now, as far as paratha, I definitely need to try my hand at these sometime. Laura loves Indian food, but I’ve never attempted paratha. Thanks for the tips about the radish and water…reminds me of making tzatziki with the cucumbers and all. Cheers, friend! (And get well soon!)

    1. Thank you David, I feel much better. Yeah it was kind of terrible, I spent the whole of March lying in bed but now getting back slowly 🙂 Oh yes you must try making a paratha, I am sure Laura would love it!

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