About this mooli paratha recipe
Mooli paratha is a traditional Indian flatbread made with whole wheat flour and grated radish (mooli). This popular North Indian dish is commonly enjoyed for breakfast and has become a staple in many households due to its delicious flavor and nutritional benefits.
Recipe highlights –
- Minimal ingredients
- Quick and easy to prepare
- No stuffing required
- No need to salt and drain the radish
- Raw radish mixed directly into the dough
Unlike traditional stuffed parathas, this recipe incorporates raw grated radish directly into the dough, making it easier to prepare and resulting in super crispy and flaky mooli parathas. The simplicity and ease of preparation of this paratha makes it an ideal choice for busy mornings or when you need a quick, wholesome meal.
What are parathas?
Parathas are a type of Indian flatbread made from unleavened wheat flour dough (without using yeast). The dough is flattened and shallow fried on a griddle (tawa) with a bit of oil, ghee or butter.
Known for their flaky, layered texture, parathas are a staple breakfast in Punjab and many other parts of North India. They can be served plain or stuffed with a variety of fillings, including potatoes, paneer, vegetables, or lentils.
Different ways of making mooli parathas
There are two distinct ways of making mooli parathas –
- With stuffing – The traditional method involves stuffing grated mooli (radish) mixed with spices into the dough. Since radishes release a lot of water, they need to be drained beforehand, and some people prefer to cook the radish mixture. Thus, this method takes longer due to the extra steps involved.
- Without stuffing – A simpler method that yields equally delicious mooli parathas involves mixing raw grated mooli and spices directly into the dough. The dough is then rolled out and layered, resulting in crispy, flaky parathas. This approach is quicker and more convenient.
Main ingredients of mooli paratha
- Whole wheat flour – Forms the base of the dough
- Besan (chickpea flour) – A little bit of besan is added to the dough. It’s nutty taste goes really well with the taste of sharp radishes. You can skip and just add whole wheat flour too.
- Grated mooli (radish) – The star ingredient, offering a unique sharpness and crunch.
- Spices – You can customize them to your preference, but ajwain (carom seeds) and saunf (fennel seeds) are recommended for their distinctive flavors. Green chilies and freshly chopped coriander leaves add spice and freshness.
Health benefits
Mooli Paratha is a healthier alternative to aloo paratha which is a more popular version of paratha in North India, and provides many health benefits –
- Rich in Fiber – Whole wheat flour and radish contribute high fiber content, aiding digestion and promoting gut health.
- Low in Calories – Radish is low in calories, making these mooli parathas a great choice for weight-conscious individuals. Using less ghee or oil can further reduce calories.
- Packed with Nutrients – Radish provides vitamin C, potassium, and antioxidants, supporting overall health and immunity.
- Protein Boost – Adding besan increases the protein content, making the parathas more filling and nutritious.
Serving suggestions
Mooli paratha can be enjoyed as is on it’s own or paired with other sides –
- Butter – The tastiest way to enjoy any paratha, though not the healthiest option.
- Curd or raita – Plain curd or raitas like cucumber raita, mint raita or boondi raita complement the spicy flavors of the mooli paratha perfectly.
- Chutney – Pair with mint coriander chutney or coriander tomato chutney for a burst of freshness.
- Pickles: Serve with mango pickle, carrot pickle or your favorite Indian pickle for an added tangy kick.
To make easy mooli paratha at home follow the detailed step by step recipe with pictures posted below.
Easy Mooli Paratha Recipe Without Stuffing
Recipe Info
Nutrition
Equipment
Ingredients For Easy Mooli Paratha Recipe Without Stuffing
- 2 Cups Whole Wheat Flour (Gehun ka Atta)
- 1/4 Cup Besan (Gram Flour)
- 2 Medium Sized Daikon Radish (Mooli), grated
- 1 Teaspoon Red Chilli Powder
- 2 Teaspoons Saunf (Fennel Seeds)
- 1 Teaspoon Ajwain (Carom Seeds)
- 1 Green Chilli
- 1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
- 1 Teaspoon Salt
- 2 Tablespoons Cooking Oil
Step By Step Instructions for Easy Mooli Paratha Recipe Without Stuffing
- Take whole wheat flour and besan (gram flour) in a wide bowl.2 Cups Whole Wheat Flour (Gehun ka Atta), 1/4 Cup Besan (Gram Flour)
- Add red chilli powder, saunf (fennel seeds), ajwain (carom seeds) and salt to the bowl. Mix all the ingredients.1 Teaspoon Red Chilli Powder, 2 Teaspoons Saunf (Fennel Seeds), 1 Teaspoon Ajwain (Carom Seeds), 1 Teaspoon Salt
- Rinse the radishes thoroughly. Peel and grate them and add them to the flour mixture.2 Medium Sized Daikon Radish (Mooli), grated
- Also add chopped green chillies and coriander leaves.1 Green Chilli, 1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
- Mix the radish with the flour well with your hands. Then add water slowly as needed and knead to make a soft dough. Take care not to add too much water since the radish will leave some water. Let the dough rest for 10 minutes.
- Divide the dough into 8-10 portions and make small balls with them. Take one portion and dust it with wheat flour.
- Flatten them into round discs using a rolling pin and a board. Now you can cook this paratha as is, or make layers as shown below for a more crispy and flaky texture.
- To start layering the mooli paratha, apply some oil or ghee on the upper side of the paratha.
- Then fold the paratha into half (semicircle). Apply some oil again on the upper side.
- Now fold to make a quarter circle. The paratha will be roughly in triangular shape. Some people also like to layer it to make a square shape.
- Dust with wheat flour again and start to roll the paratha gently.
- Flatten it in a triangular shape. Make all the parathas this way.
- Heat a tawa or girdle and put the paratha on the tawa. Use medium heat at first and cook it for 1-2 minutes.
- When the paratha is cooked from one side, reduce the heat and turn the paratha.
- Apply oil or ghee on the top while the lower side cooks. Again turn the paratha and apply ghee on the other side as well.
- Cook this way on low heat, till both sides turn golden brown. The paratha should become crispy from outside and soft & cooked from the inside.
- Mooli paratha is ready. Serve it hot with plain yogurt, raita, pickle or green chutney.
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Hello, I am very interested in making this radish flat bread, Mooli Paratha. It sounds so good.
Here in Japan, long radishes are huge, sometimes weighing several pounds. When you mention grate 2 radishes, about how many cups or how many CCs would that be?? Also, here in Japan radishes are very very juicy. Do we use all the juice that is produced when we grate the radish??
Hi, you would need about 1.5 to 2 cups of radish (white daikon variety). I don’t generally take out the juice, but to avoid making the dough too soft, it may be best to drain a little bit of juice initially. If needed, you can then add it in the dough later while kneading along with water.