Mooli Ka Paratha
Punjabi Mooli Ka Paratha is an utterly delicious Indian whole wheat bread stuffed with spicy radish filling. Serve this ultimate butter topped radish paratha for breakfast, lunch or dinner with some curd and pickle on the side
- 3 cups Radish grated
- 2-3 Green chilies very finely chopped or coarsely crushed
- 1 tsp Ajwain (carom seeds)
- 1 tsp Red chili powder
- ¼ cup Coriander leaves tightly packed, finely chopped
- A pinch of Heeng asafoetida
- 2 tbsp Mint very finely chopped
- Salt to taste Make sure you add salt accordingly as there’s salt in dough as well
- 2 cups Whole wheat flour
- Salt to taste if needed
- Water to knead the dough
- Ghee Or Oil for frying the parathas
How to make Mooli Paratha Recipe
In a bowl, mix radish and salt and keep it aside for 15 minutes.
After 15 minutes, squeeze the water completely from the mooli, do not discard the water.
Cover and keep the mooli aside.
In a bowl, add 2 cups of Atta, add the squeezed mooli water and mix.
Add some water to the atta and knead it to nice and soft and smooth dough.
Cover and allow it to rest for 15 minutes.
Add green chilies, ajwain, red chili powder, coriander leaves and pinch of heeng to the grated mooli. Mix well.
To stuff, roll and fry the parathas
Divide the filling and dough into equal parts depending upon the size of the paratha you want to make.
Take one ball of the dough. Roll it out into small disc or 4-5 inches
Take the rolled circle in your palm and place the one portion of mixture into it.
Bring all the edges together and seal it well to form a stuffed ball.
On the floured surface, gently press the stuffed ball and roll out into a uniform paratha.
If the paratha is sticking to the surface while rolling, you can apply a little more flour.
Do not apply too much pressure at one place else the paratha will tear and stuffing will come out.
Place it on the hot griddle and allow it to get brown spots on the lower side.
Flip it and repeat for the other side. Apply ghee, butter or oil and fry till you get nice brown spots and parathas are cooked well.
Repeat the same for all the parathas
Serve it with butter, curd and pickle. Enjoy
Ensure to add salt and allow the radish to rest for a while. Squeeze the water from the radish and then proceed to make the parathas.
Usually, I use the squeezed radish water to make the dough as it enhances the flavour of the paratha and keeping the nutrition of the radish intact. If you wish, you are free to discard the squeezed radish water and knead the dough using normal water.
You can use either or oil to fry the parathas. For vegan version, use any plant based oil to fry the paratha and serve vegan butter along with parathas.
Calories: 221kcal | Carbohydrates: 32g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 81mg | Potassium: 289mg | Fiber: 6g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 10.7mg | Calcium: 28mg | Iron: 1.7mg