Mooli Paratha Recipe

Mooli Paratha:

Mooli or radish stuffed flatbread is one of the popular Punjabi breakfast dish. It makes a very filling and delicious breakfast when paired with a dollop of butter and tea.

Basic Ingredients for Mooli Paratha:

• First, Mooli/Radish-The long white radish is used to make the paratha.
• Green chilli and Coriander leaves-To add fresh flavors and a bit of heat.
• Spices-Only minimal spices like carom, garam masala and salt are used.
• Ghee/Oil -To make the paratha.
• Wheat flour-For the dough.

How to make Mooli Paratha?

The process of making mooli paratha involves three steps. First, make the dough and the second is making the stuffing. Once the stuffing and dough are ready all you need to do is roll the dough into discs, fill the stuffing, and roll again to make paratha.

Finally slow roast the paratha in ghee or oil until golden and crispy from both sides. If you are planning to eat them later, keep them stacked one over each other in a casserole box.

Serve the mooli paratha with dollop of butter and tea.

Looking for more such paratha recipes to get some ideas for your lunch or dinner ideas? Do not miss my Green Peas Paratha and Onion Paratha and the best one’s Mint Lachha Paratha.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Mooli Paratha

Sapana Behl

A very delicious stuffed paratha made with spicy radish filling. This is one of the popular Punjabi breakfast dishes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Breakfast

Cuisine North Indian

Servings 4 People

Equipment

• Mixing Bowl
• Skillet/Tawa

Ingredients

  

1x2x3x

• 2 cup whole wheat flour
• 1 cup water
• 2 tablespoon dry wheat flour

For stuffing

• 1 radish grated
• 1 chopped green chilly
• 1/2 cup coriander leaves chopped
• 1 teaspoon garam masala
• 1/2 teaspoon amchur powder
• salt to taste
• 1 teaspoon red chilly powder
• 1/2 teaspoon carom seeds
• 2 tablespoon oil or butter
• 1 tablespoon clarified butter

Instructions

 

• Take grated radish in a bowl and sprinkle 1 teaspoon salt over it. Let it rest for 10 minutes. Squeeze out the excess water by pressing it in between palms. Repeat this process two to three times to remove all waters from the radish.
• Take all ingredients and squeezed radish for stuffing in a bowl, mix all ingredients well.
• Take wheat flour in a bowl, add water and knead a smooth dough. Set aside. Make 4 or 5 round balls from the dough. Take one ball dust with dry flour on the rolling board.
• Roll slightly with a rolling pin, apply some oil on it with spoon or hand.
• Place a heap of filling in the center. Cover it from sides. Dust again with dry flour. Roll again to make a paratha. Heat a nonstick Tava or pan and transfer the paratha on it. Let it roast from one side and flip it.
• As it starts cooking from this side flip it again now apply some oil on this side and flip again quickly. Let it roast (you can press with a kitchen towel and move frequently).
• As this side roasted, flip again and let it cook for 1 minute. Remove from heat.
• Serve hot with butter and pickle.

Notes

1. Check while adding salt in the stuffing as we have earlier used some salt to excrete water from the radish.
   Dust with dry flour properly to make Paratha easily.

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Best Regards,
Sapana Behl