Radish Paratha Recipe – Authentic Indian Flatbread with Mooli

Last Updated on 2 months by Neha Deshmukh

Radish Paratha Recipe – Authentic Indian Flatbread with Mooli

Hey everyone! If you’re anything like me, you’re always on the lookout for delicious, comforting, and slightly different ways to enjoy everyday ingredients. 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 flavour instantly became a family favourite. They’re a little bit of work, but honestly, the payoff is so worth it. Get ready for a flavour explosion!

Why You’ll Love This Recipe

These aren’t your average parathas. The slight peppery bite of the radish, balanced with warming spices, is just incredible. Plus, parathas are such a versatile Indian flatbread – perfect for breakfast, lunch, or even a light dinner. They’re satisfying, flavourful, and a wonderful way to sneak in some extra veggies. Trust me, even radish skeptics will be asking for seconds!

Ingredients

Here’s what you’ll need to make these amazing Radish Parathas:

• 2 cups whole wheat flour (atta) – about 240g
• 1-2 teaspoons oil or ghee
• 0.25-0.5 teaspoon salt
• 1 white radish (mooli/daikon), approximately 200-250g
• 1-2 green chilies, finely chopped (adjust to your spice preference!)
• A pinch of red chili powder
• A pinch of garam masala
• Ghee or oil for roasting

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this recipe:

• Mooli/White Radish: This is the star! Look for a firm, heavy radish. Don’t be intimidated by its slightly pungent smell – it mellows out beautifully when cooked.
• Ghee vs. Oil: Traditionally, ghee (clarified butter) is used for making parathas, giving them a rich, flaky texture. But oil works perfectly well too, especially if you prefer a lighter option. I often use a mix of both!
• Spice Variations: This is where you can really get creative. Some regions in India add a touch of ajwain (carom seeds) to the stuffing for extra flavour and digestion benefits. Others like to include a sprinkle of amchur (dry mango powder) for a tangy kick. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the dough. In a large bowl, combine the whole wheat flour and salt. Add the oil or ghee and gradually add water, kneading until you have a smooth, pliable dough. It shouldn’t be too sticky or too dry. Cover and let it rest for 20-30 minutes. This resting time is crucial – it allows the gluten to relax, resulting in softer parathas.
2. While the dough rests, prepare the radish filling. Grate the radish and place it in a bowl. Sprinkle with a little salt and let it sit for 15-20 minutes. This helps draw out some of the excess moisture. Then, squeeze out as much liquid as you can – seriously, don’t skip this step! You don’t want soggy parathas.
3. Add the chopped green chilies, red chili powder, and garam masala to the squeezed radish. Mix well.
4. Now, it’s time to assemble the parathas. Divide the dough into equal-sized balls (about the size of a golf ball). Roll out two small circles (around 5-6 cm in diameter). Place a spoonful of the radish stuffing on one circle, sprinkle with a little more spice if you like, and cover with the second circle.
5. Carefully seal the edges of the paratha, pressing firmly to prevent the filling from leaking out.
6. Gently roll the stuffed dough into a larger circle, dusting with flour to prevent sticking. Don’t press too hard, or the filling might burst through.
7. Heat a tava or skillet over medium-high heat. Place the paratha on the hot tava and cook for a minute or two on each side. Then, drizzle with ghee or oil and cook until golden brown with crisp spots on both sides.

Expert Tips

• Don’t overfill the parathas! It’s better to use a little less stuffing than to risk them bursting open.
• Roll the parathas evenly to ensure they cook properly.
• Keep the heat at medium-high. Too low, and the parathas will become hard. Too high, and they’ll burn before the filling is cooked through.

Variations

• Vegan Adaptation: Simply substitute the ghee with any plant-based oil, like sunflower or canola oil.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for roti or paratha making. I’ve had good results with a mix of rice flour, potato starch, and tapioca starch.
• Spice Level Adjustment: For a milder flavour, reduce or omit the green chilies and red chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: These parathas are often made during festivals like Holika Dahan and Lohri, symbolizing warmth and prosperity.

Serving Suggestions

Serve these Radish Parathas hot off the tava with a dollop of white butter, a side of creamy yogurt, or your favourite pickle. They’re also delicious with a cup of masala chai!

Storage Instructions

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

FAQs

What is the best way to remove the bitterness from radish?

Squeezing out the excess liquid after grating is key! Salting the grated radish also helps draw out the bitterness.

Can I make the stuffing ahead of time?

Yes, absolutely! You can prepare the radish stuffing a day in advance and store it in the refrigerator.

What kind of flour is best for making parathas?

Whole wheat flour (atta) is the traditional choice. It gives the parathas a lovely texture and flavour.

Can I use a different oil instead of ghee?

Definitely! Any cooking oil with a neutral flavour will work well.

How do I prevent the parathas from becoming hard?

Don’t overcook them! And make sure the dough is well-kneaded and rested.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how yours turn out!