Radish Paratha Recipe – Authentic Indian Flatbread with Mooli & Ajwain

Last Updated on 2 months by Neha Deshmukh

Radish Paratha Recipe – Authentic Indian Flatbread with Mooli & Ajwain

Hey everyone! If you’re anything like me, you’re always on the lookout for delicious, comforting, and slightly different ways to enjoy a classic Indian flatbread. And let me tell you, these Radish Parathas (Mooli Paratha) are it. I first made these during a particularly chilly winter, and the warmth and subtle spice were exactly what I needed. They’re a little bit of work, but trust me – the flavour is so worth it!

Why You’ll Love This Recipe

These aren’t your average parathas. The slight peppery bite of the radish, combined with the earthy warmth of carom seeds (ajwain), makes for a truly special flavour combination. Plus, parathas are just… happy food, aren’t they? They’re perfect for a weekend brunch, a hearty lunch, or even a comforting dinner. They’re also a fantastic way to sneak in some extra veggies!

Ingredients

Here’s what you’ll need to make these delicious radish parathas:

• 1.5 cup atta (whole wheat flour) – about 180g
• 1 teaspoon oil
• As needed water – approximately ½ – ¾ cup
• 1 large mooli (white radish) – about 250-300g
• 2 tablespoons cilantro (chopped)
• ⅛ teaspoon ajwain (carom seeds)
• ¼ teaspoon coriander powder
• ⅛ teaspoon garam masala
• 1 green chili (finely chopped) – adjust to your spice preference
• As needed salt
• As needed oil (for cooking)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Mooli/White Radish: This is the star of the show! Look for a firm, heavy radish. The flavour can vary – some are milder, some have a real kick. Don’t be afraid to taste a little piece before you start grating.
• Ajwain/Carom Seeds: These little seeds are amazing for digestion and add a lovely, unique flavour. They have a slightly thyme-like aroma. If you can’t find them, see the FAQ section for substitution ideas.
• Atta/Whole Wheat Flour: Atta is the traditional flour used for Indian breads. Different regions in India use different types of atta – some are coarser, some are finer. You can usually find it at Indian grocery stores. If you can’t find atta, you can use chapati flour as a substitute.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the atta and 1 teaspoon of oil. This helps to make the parathas softer.
2. Gradually add water, kneading until a soft, smooth dough forms. It shouldn’t be sticky, but it shouldn’t be too dry either.
3. Coat the dough with a little oil, cover it with a damp cloth, and let it rest for 15-20 minutes. This allows the gluten to relax, making the parathas easier to roll.
4. While the dough rests, peel and grate the radish. Then, mix it with ¼-½ teaspoon of salt. Let it sit for about 15 minutes. This draws out some of the moisture, which is key to preventing soggy parathas.
5. After 15 minutes, squeeze out as much excess water from the grated radish as you can! Seriously, don’t skip this step. Transfer the squeezed radish to a bowl.
6. Add the chopped cilantro, ajwain, coriander powder, garam masala, and green chili to the radish. Mix everything well – but hold off on adding the salt just yet.
7. Divide the dough into 5-6 equal portions. Roll each portion into a small circle, about 3-4 inches in diameter.
8. Place about 2 tablespoons of the radish filling in the center of each circle. Sprinkle with a little salt (this is where we add it!), and carefully seal the edges, pinching them together to form a ball.
9. Gently flatten the stuffed dough ball with your hands, then roll it out gently into a 7-8 inch paratha. Try to keep it as even as possible.
10. Heat a skillet or griddle over medium-high heat. Cook the paratha for 1-2 minutes per side, flipping and applying a little oil.
11. Press gently with a spatula to ensure even cooking. You want it to be golden brown and slightly puffed up.
12. Serve warm with your favourite chutney or pickle!

Expert Tips

• Don’t overfill the parathas, or they’ll be difficult to seal.
• Rolling the parathas evenly is important for even cooking.
• Keep the heat consistent while cooking.

Variations

• Vegan Adaptation: Simply ensure the oil you use for cooking is plant-based.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for roti or chapati. You might need to adjust the water quantity.
• Spice Level Adjustment: My family loves a bit of heat, but you can easily adjust the amount of green chili to your liking. You can even remove the seeds for a milder flavour.
• Festival Adaptations: Parathas are a staple during festivals like Lohri and Makar Sankranti! They’re often made with different fillings to celebrate the harvest.

Serving Suggestions

These parathas are fantastic on their own, but they’re even better with a side of:

• Yogurt (dahi)
• Mango pickle (aam ka achar)
• Mint-coriander chutney
• A simple onion and lemon salad

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a skillet or in a microwave. They’re best enjoyed fresh, though!

FAQs

What is the best way to grate the radish for paratha?

A box grater works perfectly! Just be careful not to grate your fingers.

Can I make the dough and filling ahead of time?

Yes! You can make the dough and filling a day in advance. Store them separately in the refrigerator.

What is ajwain and can I substitute it?

Ajwain is a unique spice with a slightly peppery, thyme-like flavour. If you can’t find it, you can substitute with a pinch of dried thyme or oregano, but it won’t be quite the same.

How do I prevent the paratha from becoming hard?

The key is to not overcook them! Also, resting the dough and squeezing out the excess water from the radish are crucial.

What chutneys or pickles pair best with radish paratha?

Mango pickle is a classic pairing. Mint-coriander chutney and a simple yogurt dip also work beautifully.