Mooli Paratha or Radish Paratha is a stuffed Indian flatbread variety. These are great option for both breakfast & lunch/dinner. The pungent & peppery flavor of radish really goes well with the perky flavor of coriander and aromatic spices.
These paranthas are wholesome, delicious and quite filling too. Serve hot these healthy tasty paranthas with a dollop of butter, plain yogurt, any raita or pickle of your choice on the side.
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Step by Step Instruction with Photos
Peel & Grate Mooli/Radish
- First of all peel & grate the mooli; sprinkle little salt and keep aside for 10 mins.
- Then squeeze out all the water from this grated mooli, do not discard this water, save it to knead the dough.
For the Dough
- In a wide mixing bowl add wheat flour, salt and oil and give a quick mix.
- Add water/drained mooli water little by little and knead to make soft & pliable dough. Drizzle few drops of oil, cover and allow it to rest for a while until we prepare the stuffing. Keep aside.
- Later knead the dough 1 more time & divide into 8 equal parts.
For the Stuffing
- Heat oil in a pan on and add cumin seed.
- When cumin sizzles add grated mooli & chopped chili. Sauté for 1 minute.
- Next add in Turmeric, chili, coriander, garam-masala,cumin powder and salt to taste; mix well and sauté for few minute or till mixture becomes dry.
- Last add chopped coriander leaves; mix well & keep aside.
- Also you can divide the Mooli stuffing for equal stuffing.
For the Paranthas
- Put Tawa/Griddle on medium flame before you start rolling paranthas.
- On the dusted flour roll one dough ball into a 4 inch diameter circle.
- On a circle place 1 portion of mooli stuffing; gather all edges to the center and seal to make round ball just like showed in pictures.
- Then roll it into thick or thin round paranthas as per your preference. Carefully roll paranthas, don’t apply too much pressure.
- Transfer the rolled parantha on the heated tawa. Turn the parantha upside down when you see golden spots on the bottom side.
- Brush with oil. Same way cook the paranthas from the other side until golden brown & cispy.Repeat the process to make remaining paranthas.
- Serve it hot with dollop of butter on it with plain yogurt/Raita or Pickle on the side.
Recipe Card
Stuffed Mooli Parantha Recipe
Description
Mooli Paratha or Radish Paratha is a stuffed Indian flatbread variety. These are great option for both breakfast & lunch/dinner. The pungent & peppery flavor of radish really goes well with the perky flavor of coriander and aromatic spices.
Ingredients (Servings - 8 pieces)
For the Stuffing
For the Dough
Instructions
Peel & Grate Mooli/Radish
-
First of all peel & grate the mooli; sprinkle little salt and keep aside for 10 mins.
-
Then squeeze out all the water from this grated mooli, do not discard this water, save it to knead the dough.
For the Dough
-
In a wide mixing bowl add wheat flour, salt and oil and give a quick mix.
-
Add water/drained mooli water little by little and knead to make soft & pliable dough. Drizzle few drops of oil, cover and allow it to rest for a while until we prepare the stuffing. Keep aside.
-
Later knead the dough 1 more time & divide into 8 equal parts.
For the stuffing
-
Heat oil in a pan on and add cumin seeds.
-
When cumin sizzles add grated mooli & chopped chili. Sauté for 1 minute.
-
Next add in Turmeric, chili, coriander, garam-masala,cumin powder and salt to taste; mix well and sauté for few minute or till mixture becomes dry.
-
Last add chopped coriander leaves; mix well & keep aside.
-
Also you can divide the Mooli stuffing for equal stuffing.
For the Paranthas
-
Put Tawa/Griddle on medium flame before you start rolling paranthas.
-
On the dusted flour roll one dough ball into a 4 inch diameter circle.
-
On a circle place 1 portion of mooli stuffing; gather all edges to the center and seal to make round ball just like showed in pictures.
-
Then roll it into thick or thin round paranthas as per your preference. Carefully roll paranthas, don’t apply too much pressure.
-
Transfer the rolled parantha on the heated tawa. Turn the parantha upside down when you see golden spots on the bottom side.
-
Brush with oil. Same way cook the paranthas from the other side until golden brown & cispy.Repeat the process to make remaining paranthas.
-
Serve it hot with dollop of butter on it with plain yogurt/Raita or Pickle on the side.
Note
- Make sure the stuffing is dry; with moisture rolling will be difficult & stuffing may ooze out.
- Reserve the drained mooli water and use it for kneading the dough.
- Roll with light pressure to get perfect shape and evenly rolled parantha.
- You can skip butter if you are on diet plan.
