Mooli Paratha is a healthy and delicious unleavened flatbread made using whole wheat flour and stuffed with Mooli, i..e Radish or Daikon. It is a popular breakfast or lunch recipe from the state of Punjab.
Mooli/Radish/Daikon
Mooli/Radish/Daikon needs no introduction. Available in different forms. In India the long white ones are more common and here I have seen the small with pink skin. Both taste equally good and are fiber rich food and helps in digestion.
Mooli can be eaten raw in salads. However it is avoided by many due to the bad smell it releases. The leaves or radish are edible too and we make a nice and delicious sabji from this. Mooli raita, pakoda, sabji, pickle are very common in north India.
Veggies in Parathas
I love to make parathas and especially when I can sneak in the veggies. It is nutritious and is an easy way to feed the kids or fussy eaters some veggies. These Mooli Parathas also serve as a good travel snack and filling lunch box meal. And if you have a super active kid who refuses to sit and eat, make it in small size and give this mooli paratha as finger food. (of course you can skip the chillies here)
If you are looking for more healthy parathas, where you can sneak in the veggies, try this, Beetroot Paratha or Palak Paratha, which are iron rich and a great way to add some beetroot or Palak/Spinach in your diet.
Different Ways of making Mooli Paratha
Mooli Paratha can be made in many different ways. Today I have made it by simply using the fresh grated radish. Squeezing the extra water and adding some spices. I have then stuffed the grated mooli and cooked it on a griddle. I have purposely made a square shape of the paratha’s as many find it difficult to roll it, while stuffing.
Another method of making this is to slightly cook the radish with the spices. This helps in the radish releasing all the moisture. Once the mixture gets cooled it is then stuffed into the partha. It adds a nice and slightly crunchy texture to the dish due to the radish being cooked earlier.
Third way of making this parathas, is directly kneading the radish along with the dough, as in this Cabbage Paratha or this Dudhi or Lauki Paratha. This is an easy and fuss free method of making the parathas. There is no stuffing involved here, so it helps those who find it difficult to roll the stuff parathas.
I am sure there might be more recipes and different ways of making this parathas. I have shared above the different ways we make and below a simple recipe, which I have been following for years.
Serving Suggestions
These parathas are a famous breakfast or lunch from Punjab, the North of India. And when you say Punjab a bit of butter, lassi and Karah prasad or Ate ka halwa is something which I remember. I.e. makhan mar ke. We enjoyed this parathas during winter months with some homemade sweet Lassi , No oil lemon achaar, and Kada prasad/Ate ka halwa.
Can this parathas be freezed?
This parathas freeze well too. I had a few extra and so I made them and froze them. When you cook this parathas after freezing , either warm them in a microwave or cook them directly on a tawa/griddle without defrosting. If you are looking for ways to freeze parathas, check out my detailed post on how to Freeze Parathas/Store Parathas.
Sharing this as a part of my Thali’s featuring Indian flatbreads. As you all know we a group of bloggers are doing a month long BM featuring thalis and platters. In flatbread series, I have so far shared, Rajasthani Dal Baati Churma, Horse Gram Stuffed Paratha, Puran Poli , Rajasthani Tikkar Paratha, Dibba Roti. Last week I have shared Simple Everyday thali’s and you can check all my Thali’s here.
Easy Mooli Paratha (Radish | Daikon Flatbread)
Ingredients
For the Dough
- 2 Cup Whole Wheat flour
- Salt
- Water for kneading the dough.
For Stuffing
- 1 Cup Grated Mooli/Radish/Daikon
- ½ teaspoon Red Chili powder (as per taste)
- ½ inch grated ginger (about 1 tablespoon)
- 2-3 green chillies chopped (as per taste)
- 1 teaspoon Cumin seeds
- Salt
For Making the Parathas
- Dry whole wheat flour for dusting
- Ghee/Oil for Shallow frying.
Instructions
For the Dough
- In a large bowl, add the whole whole wheat flour and salt.
- Knead the dough with the help of water.
- Paratha dough should not be too stiff, but a bit soft. Softer dough helps in the stuffing spread out evenly and the parathas rolled out properly.
- Let the dough rest for 20-30 minutes.
For Stuffing
- Peel and grate the Mooli.
- Squeeze out the mooli in between your hands to remove excess water. Do not discard the water, it is edible and can be drunk with some chaat masala added.
- Add all the spices and keep it aside.
Rolling the Parthas
- Divide the dough into lemon size (1-1.5 inch diameter) balls.
To make in Rectangular/Envelope shape –
- Roll out each dough as thinly as possible.
- Now in the center spread around ¼ teaspoon of oil/ghee
- Spread 2 tablespoon of stuffing in the rolled partha in the center, leaving the edges.
- I wanted to make a rectangle, so I spread it in a rectangular way.
- Now grab the edges from each side and fold it over the stuffing.
- You should be able to seal and make an envelope shape.
- Apply some dry flour and gently roll over with a rolling pin.
- Just enough that the stuffing is pressed and the paratha nicely sealed.
To make Circular Shape
- Usine one of dough balls, roll out a 2-3 inch circular disc.
- Apply around ¼ teaspoon of oil/ghee.
- Now add around 2 tablespoon of stuffing
- Pull over the dough from all the sides and seal it.
- Dip it into the dry whole wheat flour and lightly pat it between your palms so that the dal mixture gets evened out.
- Start rolling the paratha to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling the paratha. If required apply dry whole wheat flour in between to roll the paratha’s.
Cooking the Paratha
- Once rolled, put it on a hot greased tawa or a non-stick pan, on slow flame. Top side down on the tawa.
- Flip it after 50-60 seconds.
- Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
- Then apply a little Ghee/oil and cook for a min.
- Turn, apply Ghee/oil and cook again.
- Continue cooking on both sides until golden spots appear on both the sides and the paratha is evenly cooked.
- This paratha freezes well and comes in handy on one of those days when you do not want to cook or are unable to cook. Check out how to store paratha’s in freezer.
Video
Notes
- 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
- Do not do the stuffing beforehand. Salt when added to mooli will release more water. If you have time to make the parathas, add salt in the last.
- Mooli paratha when rolled directly with the stuffing (the second method) has a tendency to leak or ooze out water. In that case you can add some dry flour to your stuffing or while rolling.
- Squeeze as much liquid from the mooli as you can.
- Paratha dough should not be too stiff, but a bit soft. Softer dough helps in the stuffing spread out evenly and the parathas rolled out properly.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116
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Srividhya Gopalakrishnan
Thursday 1st of October 2020
Love that sight of butter melting on hot parathas. Super tempting and inviting. Yummy and healthy mooli paratha.
NARMADHA
Wednesday 23rd of September 2020
Mooli paratha looks so soft and delicious. I exactly make the same way. I loved your way of folding the parathas since mooli paratha is so difficult to roll normally. Will try it out next time.
Harini Rupanagudi
Saturday 12th of September 2020
This is my husband's favorite paratha after aloo paratha. I also make them similarly but never served them with Aate ka halwa :)
Suma Gandlur
Friday 11th of September 2020
Those are some classic parathas. Yummy and loving the square shaped parathas.
Vaishali
Friday 11th of September 2020
Wow you covered all the variations in one single post ! I make these paratha’s just the way you have made but with loads of coriander . I must try the cooked version , sounds interesting .