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Home Food

Radish or Mooli ka Paratha

by Harjeet Kaur
January 15, 2025
in Food, Recipes
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Radish (Mooli) Parantha

Radish or Mooli ka Paratha

Stuffed Flatbread- Radish or Mooli ka Paratha hot off the griddle (Tawa) with melting butter swimming over its crisp, speckled surface, is comfort food on a crisp, frosty morning. (gastronomic heaven) There are different ways to make a paratha; layered, triangular like my mom would make, stuffed, plain, with leftover sabzi or dal. You can eat them with yoghurt on the side, any pickle of your choice, with a little sabzi ( vegetable curry) or dal, ketchup or even with a generous sprinkling of sugar on the top (Believe me, it’s yummilicious). Spread some jam and roll it for kids; am sure they will love it.

A paratha is a flatbread that is the staple breakfast all over North India; famous more in the state of Punjab, where wheat is grown abundantly. Paratha means layers of cooked dough and they are thicker and larger than plain roti. Paratha flour used is finely ground wholemeal (atta) hence much more fibre and healthier than regular flour used for bread.

We lightly fry these studded parathas- using two discs of stuffed dough sealed around the edges or using a single disc of dough in which a ball of filling is placed and we seal the dough around the top. It is lightly flattened with the palm against the working surface, then rolled into a disc. Stuffed parathas are not layered.

Types of Parathas

The most preferred stuffing for parathas is mashed potatoes (aloo ka paratha). Alternatives for stuffing are myriad; methi or fenugreek leaves, cauliflower, Paneer (cottage cheese) or any favourite of your choice. I have seen many people roll the paratha and eat it with tea, often dipping the paratha. I am sharing the recipe and method of Radish Parathas!

Yes, I know you must be turning your nose up, but it is actually delicious. I have radish as a salad too but it’s sad that it is available only for a couple of months a year. Radish is slightly pungent but for the paratha, you grate and squeeze out the juice, thus it loses its sting.

Recipe for Radish or Mooli ka Paratha Dough

Ingredients

2 cups wheat flour

1 cup Water

Method:

Take wheat flour in a heavy, shallow dish or plate. Now slowly add some water and begin gathering the dough. Then knead the dough for some time. The dough needs to be soft and pliant. Cover with a napkin and keep aside till you get the stuffing ready.

Paratha Stuffing

1 Mooli/Radish grated

Salt – to taste

1 tablespoon ghee (clarified butter) for frying paratha

1/4 teaspoon Carom seeds (Ajwain)

1 chopped green chillies (optional)

Red chilli powder – 1 teaspoon or to taste

A few Fresh coriander and fenugreek leaves chopped

Butter

Yoghurt

Pickle

daikon-radish2

Cooking15

Search results for cooking1

IMG_7724

METHOD

Grate the radish and place it in a thin muslin cloth and squeeze out all the juice.

The juice can sting your hands, so please be careful. Now remove the grated radish in a bowl and add the salt, carom seeds, chilli powder, green chilli, coriander and fenugreek leaves and mix.

Take the prepared dough and make two balls of an even size. Roll them out into discs of the same size. Place the stuffing in the centre of one disc and place the other on top. Seal the edges carefully.

Roll it Out

Dust some flour on the work surface and roll out the stuffed paratha gently. If any juice of the radish is remaining, it will come out at this stage and ruin the paratha, so check that your stuffing is dry. Now place the paratha on a hot griddle.

Once it is done on one side, flip it over. Pour the ghee over the side on top and flip it again. Fry the paratha till red and done. I do not use the ghee, but remove it from the fire and add a dollop of butter!

Serve hot with yoghurt on the side and a pickle of your choice. A steaming cup of tea would be the best beverage with this paratha!

IMG_7431

This Radish or Mooli ka Paratha looks delicious, doesn’t it? Hit the like button below if you agree!

Tags: ajwainattabuttermooli parathapickleradish paratharotiwheat flouryogurt
Harjeet Kaur

Harjeet Kaur

I’m Harjeet Kaur, the voice behind Wordsmithkaur, a lifestyle blog that’s ranked among India’s Top 20. My writing journey started unexpectedly with articles for The Hindu, and I even had a weekend column that had loyal readership. Over the years, I’ve juggled many hats—content creator, freelance writer, and blogger—all while nurturing my love for words. On my blog, you’ll find a little bit of everything: recipes straight from my kitchen, travel diaries, gardening tips, and stories about beauty, mental health, and sustainability. Cooking is my therapy, and I take pride in turning simple, traditional recipes into gourmet dishes—with love as my secret ingredient. I write to connect, to share, and to inspire. Whether it’s content for social media, blogs, or brochures, I thrive on crafting stories that resonate. If it’s writing you need, I’m your go-to wordsmith. Take a peek into my world—I promise there’s always something interesting waiting for you.

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Comments 0

  1. Natalija Cameron says:
    9 years ago

    This looks so delicious thank you for sharing this recipe! I’m always on the lookout for easy to make meals with simple ingredients so will keep coming back for more! ☺

    Reply
    • anecdotesofmylife says:
      9 years ago

      The pleasure is all mine Natalija….there are many variations in this recipe. Please check out my older posts too.Thank you for passing by and do keep visiting 🙂

      Reply
  2. Kalpana says:
    9 years ago

    This has spurred me on !! Have to make it now:))! I love parathas…..whatever the stuffing. Especially on a cold morning with the butter melting on a piping hot circle and crisp vegetable pickle to go with it…..foodie nirvana!! I miss the winters of North India…..every season had specific food we could indulge in 🙂

    Reply
  3. anecdotesofmylife says:
    9 years ago

    Thanks Kalpana! Do try them…you will love them.As for winters, we cannot eat all the winter food but we can fool ourselves for a few now, can’t we :p

    Reply

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