Fresh, healthy and tasty Mooli Paratha, stuffed radish paratha with detailed step-wise pictures. Make the best use of radish greens by making this mooli paratha.
Recently I posted Matar Paratha recipe with season’s fresh green peas. Today’s recipe is Mooli Paratha, made with fresh radish and radish greens. I have hardly ever made this paratha as it is slightly difficult to manage the heavy water content in fresh radish. I usually resort to making Radish Sambar or end up making parathas using a similar recipe as Spring Onion Paratha. This time though, I wanted to make a stuffed mooli paratha and conquered it to share the recipe here.
The first tip to making best Mooli Paratha is to using fresh seasonal radishes with greens. It is best to squeeze off as much liquid as possible from grated radish and don’t worry, it doesn’t go wasted. I use it for kneading the dough. I usually cook the mixture briefly before stuffing it into rolled out dough. This way, the paratha isn’t very hard to roll-out and it tastes so good too!
I served this mooli ka paratha with fresh mango pickle and pomegranate raita. I usually made boondi raita but with this dish, I felt like adding fresh pomegranate pearls to whisked curd and added some roasted cumin powder and black salt. It was so refreshing! I usually prepare boondi raita similarly too. Check out other paratha and Indian bread recipes.
How to make Mooli Paratha | Radish Paratha
📖 Recipe
Mooli Paratha | Radish Paratha
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Dough –
- 1.5 cups Whole Wheat Flour
- Salt as needed
- Water as needed
- Oil as needed for cooking
For Stuffing -
- 2 cups Grated Radish
- 1 cup Finely Chopped Radish Greens or as much available
- 1 tablespoon Grated Ginger
- 1 teaspoon Cumin Seeds
- ½ teaspoon Red Chilli Powder
- 1.5 teaspoon Ghee
- ¼ teaspoon Asafoetida
- Salt as needed
Instructions
- Mix whole wheat flour and salt. Knead well and make soft dough by adding water little by little. Mix a teaspoon of oil to the prepared dough and set aside covered for at least 10 mins.
- Add ¼ teaspoon of salt to the grated radish and leave it aside for 5 mins.
- Squeeze out as much water as possible.
- To the squeezed out radish, add finely chopped radish greens, red chilli powder, salt and grated ginger.
- Meanwhile heat oil and add cumin seeds and asafoetida.
- Now add the radish mixture and sprinkle salt as needed.
- Cook covered for 3-4 mins until the radish & greens are tender. Remove from heat and let it cool down completely.
- Take a ball of the prepared dough. Roll it into a thick roti.
- Place 2-3 tablespoon of radish stuffing at the center of the rolled-out roti.
- Start pleating the dough from one side and close it from all the directions. Remove any excess dough from top.
- Gently press it again and roll into a thick paratha. If required, dust additional wheat flour.
- On a heated tawa/flat pan, cook the paratha on both sides until golden brown spots appear. Spread a teaspoon of oil/butter on both sides of the paratha and remove it on to a plate.
- Serve hot with thick curd, raita and pickle.
Detailed step-wise picture recipe of making Mooli Paratha | Radish Paratha
Mix whole wheat flour and salt. Knead well and make soft dough by adding water little by little. Mix a teaspoon of oil to the prepared dough and set aside covered for at least 10 mins.
Add ¼ teaspoon of salt to the grated radish and leave it aside for 5 mins.
Squeeze out as much water as possible.
To the squeezed out radish, add finely chopped radish greens, red chilli powder, salt and grated ginger.
Meanwhile heat ghee and add cumin seeds and asafoetida.
Now add the radish mixture and sprinkle salt as needed. Cook covered for 3-4 mins until the radish & greens are tender. Remove from heat and let it cool down completely.
Take a ball of the prepared dough. Roll it into a thick roti. Place 2-3 tablespoon of radish stuffing at the center of the rolled-out roti.
Start pleating the dough from one side and close it from all the directions. Remove any excess dough from top.
Gently press it again and roll into a thick paratha. If required, dust additional wheat flour.
On a heated tawa/flat pan, cook the paratha on both sides until golden brown spots appear. Spread a teaspoon of oil/butter on both sides of the paratha and remove it on to a plate.
Serve hot with thick curd, raita and pickle.
Recipe Notes
- Adjust the spices in the stuffing as per taste. You can also use red chilli powder, cumin powder, garam masala powder, aamchoor powder for a masala version.
- Roll out a thick circle and place the stuffing at the center. Close and seal it well and make sure there are no air bubbles. Roll it slowly so that the stuffing doesn’t come out.
- Cook on medium/low flame until nice golden spots appear on both sides. Press the paratha with a ladle occasionally.
- I used oil to cook the paratha. Butter enhances the taste further.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
Leave a Comment