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 Paratha 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 Paratha?

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. You can also use daikon radishes if you find them.

How to make Mooli Paratha? (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.

Note: Juice from the grated mooli should be squeezed while creating mooli paratha. The paratha might fall apart if the water is not squeezed out. This mooli juice can also be used to knead the dough for paratha or used to water the plants.

• 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!

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! ❤️🐝

Check out my other breakfast recipes:

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