Mooli Paratha Recipe

Mooli Paratha, also known as Radish Paratha, is a stuffed flatbread made using grated white radish (also called mooli or mullangi) and spices, stuffed inside whole wheat dough, then cooked on a hot tawa with oil or ghee until golden. It's a great option for breakfast, lunch, or even dinner, especially when served with curd, pickle, or raita.

Mooli paratha

I am not a huge fan of radish until I had mooli paratha aka radish paratha. Usually we make sambar or kootu using radish, but stuffing it in paratha makes it super flavourful and tasty. It is also best to pack in lunchbox.

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• About Mooli Paratha Recipe
• Ingredients
• Step by Step Pictures
• Expert Tips
• FAQ 
• 📖 Get Recipe

My mom used to pack it for lunch. I remember once, my younger cousin, a super picky eater, bit into this thinking it was aloo paratha and finished it without a complaint.

About Mooli Paratha Recipe

Mooli Paratha is also known as radish paratha or stuffed radish paratha. Radish is one vegetable often avoided by many due to its strong aroma. Even if you hate radish, this paratha will change your mind.

Radish paratha is made with freshly grated radish tossed with ginger, garlic, spice powders and lots of fresh coriander leaves. When stuffed into paratha and cooked, this turns out super yummy. Check my mint paratha.

The secret for best radish paratha lies in how the radish is prepared before stuffing. Some recipes usually cook radish before hand, but I use raw radish. I squeeze the excess moisture before tossing with spices.

Also, during winters, when radish is fresh and sweet, this paratha becomes even more special when had with chai.

Similar Recipes

Aloo Paratha
Cabbage Paratha
Radish Paratha
Egg Paratha
Onion Paratha
Rajma Paratha
Paneer Paratha
Mushroom Paratha

The most important step for stuffed paratha lies in the dough. You have to rest the dough for at least 30 minutes. It becomes more pliable, soft, and easier to roll out thinly without cracking. Plus, it seals better when stuffing, which means fewer chances of the filling leaking out while cooking. 

Grated radish has a strong smell and that can put some people off. So once the radish is grated, sprinkle some salt over and squeeze out excess water. This step makes a huge difference.

Add spice powders like chilli powder, chat masala, cumin and garam masala into this to make the filling. You don't need to cook the filling, just mix and it is done. Make sure you add lots of finely chopped coriander leaves.

More Recipes to Try

• Radish Raita Recipe
• Radish Capsicum Masala Recipe
• Beetroot & Radish Poriyal Recipe
• Radish Thoran Recipe
• Chettinad Radish Masala Recipe - Mullangi Masala Recipe

Ingredients

• Paratha Dough - I use whole wheat flour for making the stuffed paratha dough. Just add salt, water and ghee for dough. I add around ¾ cup or 1 cup of water to 2 cups of wheat flour.
• White Radish / Daikon - This is the star of the dish. Grating it finely makes it easier to stuff and roll inside the dough. 
• Green Chilli - make sure you chop them finely. reduce or skip it if you're making this for kids.
• Coriander Leaves - use fresh coriander leaves chopped finely. It adds lots of flavour to the paratha.
• Spice Powder - I used chilli powder, garam masala, cumin powder, chaat masala powder.
• Ginger garlic paste - a small amount of ginger garlic hides the smell of radish.
• Oil - use to cook paratha, you can use ghee or butter too.

Step by Step Pictures

Make Dough

1)Start by making the dough. Take wheat flour, salt in a bowl. Mix well so the salt is evenly combined.

2)Add water slowly and knead to form the dough. Knead it for 5 mins.

3)Drizzle 1 teaspoon oil or ghee over the dough and knead once.

4)Now cover it with a plate and let it rest for 30 minutes. This makes the dough soft.

Prepare Radish

5)Peel radish using a peeler, cut top and bottom off.

6)Grate the white radish through a grater.

7)Place grated radish in a bowl. Sprinkle ½ teaspoon salt over it and mix well. Set aside for 5 minutes.

8)Now use your hands to squeeze out as much water as possible.

9)Make sure you squeeze out all the water. You can use a muslin cloth also.

10)Discard the radish water.

Make Filling

11)Take the squeeze radish in a bowl.

12)Now add in chilli powder, cumin powder, chaat masala, garam masala powder, ginger garlic paste, coriander leaves, green chillies and salt over grated radish and toss gently.

13)This is your radish filling.

Diving Dough

14)Now lets stuff and roll the paratha. Take the dough and knead it once to combine. Roll the dough into a log like.

15)Divide the paratha dough into 6 equal portions.

16)Roll each dough ball into a round.

Stuffing and Rolling

17)Take a portion of dough and flatten it using your hands. The sides of the dough should be thinner than the centre of the dough.

18)Place ¼ cup of radish filling inside paratha dough. Sprinkle some wheat flour on top of the filling, this removes any moisture from the filling. So we can seal it better. This also prevents the filling from seeping outside.

19)Bring the sides of the dough to the centre.

20)Seal the edges and shape into smooth ball. Dust the dough with some flour on both sides. Flatten it gently,

21)Dust both sides with wheat flour. Now without giving much pressure, Roll it into thick paratha. Don't give too much pressure when rolling.

Cooking Paratha

22)Place paratha on a hot tawa. Let it cook for 30 seconds.

23)Flip over and apply 1 teaspoon of ghee or oil.

24)Flip over and apply 1 teaspoon more ghee or oil on other side too. The paratha will fluff up.

25)Cook on medium high heat for few seconds on each sides till the paratha gets golden brown.

26)Remove the paratha and serve with curd, pickle.

Expert Tips

Always squeeze the radish well after salting: Grated radish releases a lot of water, especially after adding salt. Make sure to squeeze it really well using your hands or a clean kitchen towel. This step is important because extra moisture will make the stuffing soggy and the paratha might tear while rolling. 

Keep the dough soft : make sure you knead the dough till it is soft. Also rest the dough for 30 minutes.

Roll without giving pressure: After placing the stuffing in the center, bring all the sides together and pinch them tightly at the top to close the dough ball. When rolling don't give pressure. Roll gently.

Serving:  Best served hot with thick curd, mango pickle, oronion raita. I sometimes mix curd with a little pickle juice and serve it alongside. You can also pair it with a simple dal or a cup of masala chai for a cozy meal. 

Storage:  These parathas stay soft for hours, so you can make them ahead and wrap in foil for lunchboxes.

FAQ 

Q: Can I make this gluten-free? 

You can give it a try using millet flour (like jowar or bajra) or rice flour, but rolling the stuffed paratha might be challenging as these flours don't have the same elasticity as wheat. Instead, you can turn it into a flat pancake-style paratha by patting the dough out directly on the pan without stuffing. 

Q: Can I add radish directly into the dough for radish paratha?

If you find stuffing tricky or are short on time, just mix the grated and squeezed radish with all the spices directly into the flour and knead it into a dough.

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