Mooli Ka Paratha is a popular Punjabi whole wheat flatbread stuffed with spiced grated radish. Mooli is the Hindi word for radish.
To make punjabi style mooli ka paratha, white radish is used. The radish should be fresh and tender. If the radish roots are hard and fibrous then it won’t be easy to grate them. The taste of the radish paratha made with fibrous and dense radish roots is not that great.
Mooli paratha is another favourite paratha recipe from the land of Punjab. These delicious radish flatbread is usually served as breakfast in Punjabi homes. Even we have it for breakfast at home!
There are two ways in which mooli ka paratha can be made. One is making it with a stuffing which is prepared and stuffed into the paratha. The important thing to note here is while making the paratha this way, we should remember to squeeze the extra juice from the grated mooli. Otherwise, the paratha might break. You can also use this mooli juice to knead the dough for making paratha. The rest of the method to make this paratha is the same as we make any other stuffed parathas.
The other way to make mooli paratha is kneading the grated mooli into the dough itself. This is my preferred method as it gets done very quickly. If making the paratha this way, I add the grated mooli and all the masalas into the flour and gently mix everything together. I then allow it to rest for 10-15 mins without adding any water. The water from the mooli gets released into the flour and that helps to control the water while kneading the dough.
You can fry them with ghee (clarified butter) or oil. Just make sure to fry the paratha really well.
Usually, in Punjabi homes, mooli ka paratha is served with butter or curd or pickle of your choice. Since we add green chilies in the paratha so a cup of hot tea also goes well with them. They are not only delicious but also very filling.
Serves – 4 (Makes 10 – 12 parathas)
2 medium sized mooli (radish) without leaves, grated,
2-3 green chilies, finely chopped,
1 tbsp roasted sesame seeds,
1 tbsp fennel seeds,
3 cups whole wheat flour,
Salt as per taste,
Ghee or oil for frying
- Add the grated mooli and all the masalas into the flour and gently mix everything together.
- Allow it to rest for 10-15 mins without adding any water.
- After that, knead into a tight dough, cover and set aside for 10 mins.
To Make The Parathas:
- Divide the dough into 10-12 portions.
- Roll out one portion of the dough into a circle of 125 mm. (5″) diameter with the help of a little flour.
- Cook the paratha on a tava (griddle), using a little ghee until both sides are golden brown.
- Repeat the same with the remaining dough to make more parathas.
- Serve hot with a dollop of butter, curd, and pickle on the side.
You can’t resist having the parathas even as you are cooking them for your family because the aroma is so tempting and the flavour, oh!, its addictive!!!
Did you make this recipe?
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