Mooli Parantha – Punjabi Radish stuffed flatbread

Mooli ke paranthe (pl.) or Mooli paratha (sing.) is a famous Punjabi breakfast dish that has now taken over the rest of the country for its simple yet delicious taste. It pairs perfectly with pickles, curd, sabzi or yoghurt dip (raita). Mooli Parantha is prepared like any other stuffed flatbread (Aloo ka paratha). It is traditionally made with grated radish, whole wheat flour and spices. This method makes the parathas healthy, and fulfilling. Follow my recipe step-by-step guide to learn how to make some radish parathas and make your breakfast time a kickass one.

I have noticed that I post a lot of paratha recipes on the site because Parathas are LOVE. And I can’t stress this enough. I love parathas and I would love to see you give these recipes a try.

Why Mooli Parantha?

Mooli (Hindi) or radishes have a pungent taste and smell which makes it one of the most avoided vegetables, at least in India. It is prepared as a sabzi (veggie preparation) and served with roti or chapati. Many people object to eating mooli because of the smell and the flatulence it causes. Despite this, eating radishes is healthy, and nutritious and is rich in vitamin C, vitamin B6, magnesium, phosphorus, iron and calcium. Mooli Paratha is perfect to consume if you’re not a big fan of radishes because trust me, you won’t even realise these parathas have radishes in them.

For this recipe, we are going to use white radishes, but you can also use daikon radishes if you find them.

Ingredients and Substitutions for Mooli Parantha

For the Dough

• Atta or whole wheat flour: made from hard durum wheat, atta flour has distinct texture that is difficult to replicate. If you can’t get your hands on atta flour, whole wheat flour is the best substitute that’s readily available.
• Salt and water

For radish filling

• White radish (mooli, daikon): To substitute white radish, you can use turnip (which is milder but with similar texture) or carrots for sweeter twist. Make sure to squeeze the moisture out no matter what vegetable you use.
• Spices and aromatics: green chili, red chilli powder, cumin powder, garam masala
• Salt to taste
• Oil for cooking

How to make Mooli Parantha? (tips and tricks)

Preparing the dough

• Knead the dough by mixing flour, salt, and water until you form a soft and pliable dough. Set aside. Check my Roti recipe to make the dough.

Mooli masala filling

• Grate the white radish and squeeze the water from it with a cloth.

• Put the squeezed-out radish into a bowl. Add chopped green chillies.

• Now add ground spices, salt and chopped coriander to the grated mooli.

Stuffing the dough with Mooli filling

• Now pull out a lemon-sized ball from the dough and roll it out into a small circle, about 5 cm on a flat, floured surface.

Note: Take 1-2 tbsp or two of the radish filling and place it in the middle. Don’t use too much stuffing as the parathas could break while rolling. Fold and join the edges with your fingers, press it down and seal it tight.

• In the meantime, heat a griddle or flat pan. Roll out the stuffed dough ball in a round shape.

• Add some oil to the pan and place the paratha in the centre, keeping it at medium-high heat. Never cook the paratha on a low flame as it can make the parathas hard or dense.

• Spread a generous amount of oil to cook the parathas. You want golden brown spots and light puffing up.

• Flip the paratha a couple of times until the parathas are cooked evenly. Finish up the rest of the parathas the same way.

• Serve Mooli Parathas hot with hot mango pickles or salted and spiced yoghurt. These are perfect for lunchboxes or for breakfast/lunch with a cup of chai!

Tips for the Best Mooli Parantha

For soft and tasty mooli parantha, follow these tips:

1. Use warm water for the dough
Warm liquids help the dough become soft and pliable, which is key for tender parathas. You can even use a mix of warm water and plant-based milk for added richness.

2. Rest the dough
After kneading, let the dough rest for at least 20–30 minutes, covered with a damp cloth. This relaxes the gluten and makes the dough easier to roll.

3. Knead well
A well-kneaded dough (about 8–10 minutes) ensures soft, chewy parathas. It should be smooth, soft, and not sticky.

4. Don’t overstuff your parathas
When making stuffed parathas, use just enough filling so it doesn’t burst through the dough while rolling. Make sure the filling is not watery—it should be dry and mashable.

5. Roll gently and evenly
Always dust the dough lightly with flour while rolling to prevent sticking, but don’t overdo it or the parathas may turn dry. Apply even pressure for uniform thickness.

6. Use a hot skillet or tawa
The pan should be properly preheated before you start cooking the parathas. A mildly warm pan won’t give that golden, crispy finish.

7. Flip at the right time
Wait for light bubbles or golden spots before flipping. Usually, each side gets 30–60 seconds, but timing may vary based on your heat level.

8. Apply oil evenly
After the first flip, drizzle a little oil or ghee around the edges and over the top, then press lightly with a spatula to ensure crispy, flaky layers.

9. Keep warm in a towel or insulated box
Stack freshly made parathas in a clean kitchen towel or keep them in an insulated container to retain their softness.

10. Reheat gently
If you’re reheating, use a hot pan or wrap them in foil and warm them in the oven. Avoid microwaving, as it can make them chewy.

And that’s how easy it is to make Parathas. There are many sweet or savoury fillings that you can use to make the parathas. Various ingredients can be used to produce parathas, which are also a fantastic option for breakfast or lunch because they are extremely filling.

Try making parathas with the filling of your choice, and don’t forget to tag @beextravegant. It’s so nice to see you all try out my recipes. It makes mama bee glow with happiness! ❤️🐝

Similar to Mooli Parantha and Other Breakfast Foods

1. Aloo Paratha – Potato filled flatbreads
2. Bajra Roti – Gluten free millet roti
3. Idli Podi recipe
4. Besan ka Cheela – gram flour pancakes