Mooli Paratha is a popular North Indian recipe generally prepared for Breakfast. It is traditionally a Punjabi recipe but now is popular all over India particularly in the Northern states.
Paranthas in their various forms like Plain, stuffed and folded are the staple breakfast in Punjab and various other parts of North India.
Parathas are made from an unleavened wheat flour dough (without using yeast). The dough is flattened and shallow fried with a little oil, ghee or butter.
There are two distinct ways of making Mooli Parathas. The traditional way is to make the Paratha by stuffing Mooli (Radish) Masala in the dough.
An easier way that makes equally delicious Mooli Parathas involves making the Mooli Parathas by adding the raw grated Mooli(radish) while making the dough itself.
Mooli Paratha is a healthier alternative to aloo paratha which is a more popular version of paratha in North India. Mooli (Radish) is rich sources of vitamins and minerals and lowers cholesterol.
To make Mooli Paratha at home follow the detailed step by step recipe posted below.
See more related recipes like:
- Makki Mooli Methi Paratha
- Methi Paratha
- Palak Paratha
- Broccoli Paneer Paratha
- Paneer Paratha
- Gobi Paratha
Mooli Paratha Recipe
Recipe Info
Ingredients For Mooli Paratha Recipe
- 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, or as per taste
- 2 Teaspoons Cooking Oil
Step By Step Instructions for Mooli Paratha Recipe
- 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)
- Also 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, or as per taste
- 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)
- Add water slowly 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 sit for 10 minutes.
- Divide the dough into 6-8 equal parts.
- Make small balls and flatten them using a rolling pin and a board.
- Apply some oil or ghee on one side of the paratha. Then fold the paratha into half (semicircle). Apply some oil again and fold to make a quarter circle.
- Flatten it again in shape of triangles.
- Heat a tawa or girdle and put the paratha on the tawa. When the paratha is cooked from one side, reduce the flame and turn the paratha.
- Apply oil or ghee on the top. Again turn 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.