Mooli Paratha
2025-03-14- Cuisine: Indian
- Course: Bread, Naan and Parathas
- Skill Level: Advanced
- Yield : 8
- Servings : 4
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
Mooli parathas take me straight back to the chilly winter mornings of my childhood when we would quickly eat them before leaving for school. The smell of sizzling ghee on the griddle, the sharp, earthy aroma of mooli (radish) mixed with fresh green chilies and coriander, and the two of us—my sister and I—fighting over who would get the next one are memories wrapped in warmth and comfort. Unlike the more popular aloo paratha, mooli paratha carries a rustic charm, a bite of spice, and a subtle crunch from the radish. It was a household favorite, always paired with homemade dahi and aam ka achaar. Making mooli paratha is a lesson in patience—kneading the dough just right, squeezing out the moisture from the filling, and rolling them out carefully to avoid any tears. But the reward is a golden, crispy, ghee-kissed paratha that is simply irresistible. Whether you enjoy it with dahi pyaz raita, pickles, or just a cup of chai, this humble dish is a winter essential, bringing together simplicity, flavor, and a whole lot of love.
Ingredients
- Whole wheat flour (aata) 2cups
- Salt 1/2 tsp
- Oil -1/2 tsp
- Mooli (Radish) 2 cups grated
- Mooli patta (Radish leaves) 1/2 cup
- Salt 1 tsp
- Chopped coriander - 2 tbsp
- Green chilli finely chopped 1 or 2
- Chaat masala 1 tsp
- Ginger grated 2tsp
- Red Chilli powder ½ tsp
- Ajwain (Carom seeds) 1/2 tsp
- Dry aata 1tbsp
- Ghee for roasting the parathas
- Aata for dry dusting while rolling parathas 1/2 cup
Method
Step 1
Add 1/2 tsp salt to the flour and make dough. Apply 1 tsp oil, cover, and rest the dough for a while you prepare the stuffing. Take care to not make the dough very soft or the parathas will tear while rolling.
Step 2
Peel and grate the mooli from the thick end of the grater. Add to it chopped mooli leaves, 1 tsp salt, grated ginger, thinly chopped green chillis, chopped coriander leaves, some red chili powder and ajwain (carom seeds). Allow the mixture to rest on the countertop for 10-15 minutes so that it releases water.
Step 3
Meanwhile knead the dough again and divide it into portions.
Step 4
Take the grated stuffing mixture, squeeze out all the water from it. Check for seasonings and adjust. Add chaat masala powder and 1 tbsp of dry wheat flour to this mixture so that all the remaining moisture gets absorbed. Skipping this step will result in the parathas getting torn while being rolled.
Step 5
Stuff the dough balls with a generous amount of grated mixture, seal the edges and roll the parathas slightly thick.
Step 6
Dry roast the parathas on a thick iron griddle (or a pan) on both sides, apply ghee and roast it a bit more.
Step 7
Serve hot.
Serving Suggestion:
Serve the parathas hot with Onion-Mint Raita, Cucumber-Tomato Salad and Raw Mango Pickle.
