Mooli Paratha is a classic stuffed flatbread from the vibrant cuisine of Punjab, made using grated white radish (mooli) mixed with spices and tucked into a soft whole wheat dough. It’s wholesome, flavorful, and perfect for a comforting breakfast or lunch.
In my version of the recipe, I prefer sautéing the grated mooli with a handful of spices like cumin seeds, ginger, green chilies, turmeric, and a touch of garam masala. Cooking the radish lightly helps reduce its moisture content and brings out a slightly sweeter, mellow flavor while preventing the paratha from turning soggy.
However, there’s also a more traditional version I fondly recall from my childhood—how my mom used to prepare it. She would skip cooking the radish altogether. Instead, she would grate it, squeeze out all the excess water thoroughly, and mix it with chili powder, garam masala, chaat masala, finely chopped green chilies, and fresh coriander leaves. This raw mixture, full of pungent aroma and bold taste, was stuffed straight into the dough and rolled out carefully.
Ingredients For Mooli Paratha:
Ingredients for Stuffing:
- 4 cups Grated Mooli (Radish) – Use approximately 2 large white radishes, peeled and finely grated. Make sure to squeeze out excess water to avoid soggy parathas.
- Salt to Taste – Adjust according to your preference, keeping in mind that mooli releases water when salted.
- 1 tablespoon Cooking Oil – For sautéing the spices and grated radish. You may also use ghee for added richness and flavor.
- ¼ teaspoon Ajwain (Carom Seeds) – Enhances digestion and adds a distinct, earthy flavor that pairs well with radish.
- ½ teaspoon Cumin Seeds – Provides a nutty, aromatic touch to the stuffing mixture.
- 1 teaspoon Ginger Paste (or Freshly Grated Ginger) – Adds warmth and zing to balance the sharpness of radish.
- 2 Green Chilies, Finely Chopped – Use as per your spice tolerance; adds heat and freshness.
- 1 teaspoon Red Chili Powder – To add a bold color and an additional spicy kick to the stuffing.
- ½ teaspoon Garam Masala Powder – Brings depth and warmth with a blend of traditional Indian spices.
- ½ teaspoon Amchur (Dry Mango) Powder – Adds a zesty tang that balances the sharp, earthy taste of the radish beautifully.
Ingredients for Dough:
- 1½ cups Whole Wheat Flour (Atta) – This is the base for your paratha dough, providing structure and nutrition.
- 2 tablespoons Oil – Helps make the dough softer and easier to roll, while also adding richness.
- Salt to Taste – Enhances the flavor of the paratha dough.
- A Little Over ½ cup Water – Add gradually while kneading to make a smooth, pliable dough. The quantity may vary slightly based on the flour used.
Step-by-Step Instructions:
1) Add the shredded radish to a spacious mixing bowl to begin the preparation. Sprinkle a little salt over it and let it sit undisturbed for about 15 minutes. This step helps extract the extra water content naturally present in the radish.
2) After resting, use your hands to firmly squeeze out all the water from the grated radish. This step is crucial; too much moisture in the stuffing can make rolling the paratha difficult.
3) Heat one tablespoon of oil in a pan over medium flame. Once the oil is hot, add carom seeds (ajwain) and cumin seeds. Allow them to sizzle and release their aroma.
4) Add finely chopped green chilies and ginger paste into the pan. Sauté briefly, then stir in the well-drained grated radish. Stir well to combine.
5) Stir in the powdered spices—red chili for heat, garam masala for warmth, and amchur for a tangy twist. Stir everything thoroughly so the radish gets evenly coated with the spices.
6) Cook this mixture for a few minutes, stirring often, until all the excess moisture has evaporated and the stuffing looks dry. Turn off the heat and allow the mixture to cool completely on a plate.
7) While the stuffing cools, prepare the dough. In a large bowl, mix together whole wheat flour, salt, and oil. Gently blend the oil into the flour using your fingertips until it turns crumbly.
8) Begin kneading the dough by adding water gradually. Don’t pour all the water at once—add little by little while kneading to get a soft, pliable dough.
9) Once kneaded, cover the dough with a cloth or lid and let it rest for 15 minutes. This resting time helps the gluten loosen up, resulting in a smoother, more pliable dough that’s easier to roll out.
10) Divide the cooled stuffing into six equal portions. Do the same with the dough—form six smooth balls and flatten them slightly between your palms.
11) Warm up a tawa or flat skillet on medium flame until it’s evenly heated and ready for cooking the parathas. While it heats up, take one dough ball, coat it lightly in dry flour, and begin rolling.
12) Roll the dough into a 4-inch circle. Try to keep the edges thinner than the center, making it easier to seal once filled.
13) Spoon a portion of the radish filling into the center of the rolled dough. Carefully lift the edges, bringing them to the top to seal the stuffing inside.
14) Pinch the gathered edges at the top to seal the stuffing inside. Flatten the sealed ball slightly using your hands with a gentle touch.
15) Dust it with dry flour again and start rolling softly. Roll it into a 6-inch diameter circle, being careful not to press too hard to prevent the filling from spilling out.
16) Carefully place the rolled paratha onto the preheated tawa. Let it cook for a few seconds until small bubbles begin to appear on the surface.
17) Flip the paratha to the other side once you notice some golden spots. Let it cook for a few more seconds to ensure even heating.
18) Brush a little oil on the surface, then flip it again. This helps the paratha become golden and crispy.
19) Lightly press the paratha using a spatula to ensure even cooking and to achieve a crisp, golden-brown texture on both sides. Let it fry until there are no raw doughy patches and the surface develops brown, crispy spots.
20) Flip again and apply a little oil on the other side as well. Press slightly as it fries.
21) Continue cooking and pressing until both sides are golden brown and crispy. If rolled properly, the Mooli Paratha may puff up slightly, which is a good sign!
22) Once perfectly cooked, remove it from the tawa and place it on a serving plate. Continue the same process of rolling and cooking for the rest of the dough and filling. To retain their warmth and softness, place the cooked parathas in an insulated container or wrap them in a clean kitchen cloth until ready to serve.
Serving suggestion for Mooli Paratha:
1. For Breakfast:
Start your morning on a comforting and hearty note by serving Mooli Paratha with a bowl of fresh plain curd. To enhance the flavor, drizzle a bit of honey over the curd—it offers a pleasant contrast to the spicy Mooli Paratha and also soothes the stomach. You can also enjoy it with a chilled glass of lassi—either sweet with a touch of cardamom or salted with roasted cumin and mint. This wholesome pairing keeps you full and energized through the morning.
2. For Lunch or Dinner:
Mooli Paratha makes for a delicious and satisfying main course. Serve it hot with a generous spoonful of homemade white butter or ghee on top, allowing it to melt into the crispy surface. Accompany it with a side of tangy Indian pickle (achar), which adds a bold and spicy punch. A bowl of spiced yogurt or any homemade raita—like boondi raita, palak (spinach) raita, or onion-tomato raita—adds a cooling and creamy contrast that balances the flavors beautifully. Add a few slices of fresh cucumber or carrot for a refreshing crunch on the side.
3. As a Snack or Light Meal:
Transform your Mooli Paratha into a quick snack or a convenient lunchbox meal by rolling it up like a wrap. Spread some green chutney or tamarind chutney over the surface, then add sliced onions, cucumber, and fresh coriander for extra flavor. You can even sprinkle some chaat masala and add a dash of lemon juice to elevate the taste. This easy-to-carry version is great for kids’ lunchboxes, road trips, or tea-time snacks.
Expert Tips for Perfect Mooli Paratha:
1) Choose Fresh Radish: Always use fresh, firm, and juicy radishes for best flavor. Avoid radishes that feel soft or have a strong smell—they’re likely old and may taste bitter. The fresher the radish, the sweeter and milder the flavor.
2) Squeeze Out Moisture Properly: Grated mooli naturally releases a lot of water, which can make the stuffing wet and difficult to handle. After salting, let it rest for 10–15 minutes and then use both hands to squeeze out as much moisture as possible. This ensures your parathas don’t tear while rolling.
3) Cook the Filling Completely: Even after squeezing, mooli may still release moisture when cooked. So, sauté the radish with spices until the mixture becomes dry. A dry filling prevents the paratha from becoming soggy or leaking while rolling.
4) Rolling Technique Matters: Always roll gently and evenly. Begin from the edges and move to the center. If the dough is too thin in one spot or the stuffing is wet, it might tear. Using enough dry flour while rolling helps avoid sticking.
5) Use Medium Heat for Cooking: Too high a flame can brown the outside quickly but leave the inside doughy. Too low, and the paratha may become dry. Maintain medium heat and cook evenly on both sides for golden, crisp results.