Mooli Paratha Recipe – Authentic Indian Radish Flatbread

Last Updated on 2 months by Neha Deshmukh

Mooli Paratha Recipe – Authentic Indian Radish Flatbread

Hey everyone! If you’re anything like me, you absolutely love a good paratha. There’s just something so comforting about a warm, flaky flatbread, especially when it’s stuffed with something delicious. Today, I’m sharing my family’s recipe for Mooli Paratha – a flavorful and satisfying dish that’s perfect for breakfast, lunch, or even a light dinner. I first made this when I was trying to impress my in-laws, and it was a huge hit! It’s become a regular in our kitchen ever since.

Why You’ll Love This Recipe

This Mooli Paratha recipe is more than just a flatbread; it’s a taste of home. The slightly spicy, earthy radish filling beautifully complements the soft, whole wheat dough. It’s relatively easy to make, even if you’re new to Indian cooking, and it’s incredibly versatile. Plus, it’s a fantastic way to sneak in some extra veggies!

Ingredients

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

• 2 cups Wheat Flour (Atta)
• 0.5 teaspoon Salt (approx. 3g)
• 1 teaspoon Oil (approx. 5ml)
• 4 cups Grated Mooli (Radish) (approx. 400g)
• 0.5 teaspoon Red Chilli Powder (approx. 2.5g)
• 1 teaspoon Salt (approx. 6g)
• Finely chopped green chillies (to taste)
• Finely chopped coriander leaves (a handful)
• Ghee or Oil (for cooking)

Ingredient Notes

Let’s talk ingredients! Mooli, or radish, is the star of the show here. It has a lovely peppery bite that mellows out when cooked. In North India, especially during winter, you’ll find all sorts of radish varieties – white, red, even black!

We’re using atta today, which is whole wheat flour commonly used in Indian breads. You can find different types of atta – some are finer, some coarser. I prefer a medium-ground atta for parathas.

And finally, the ghee versus oil debate! Traditionally, parathas are cooked in ghee (clarified butter) for that rich, flaky texture. But if you’re looking for a lighter option, or are vegan, oil works perfectly well too. I sometimes use a mix of both!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the wheat flour and salt. Add the oil and gradually add water, kneading it all together into a soft, pliable dough. It should be smooth and not sticky. Cover and let it rest for about 15 minutes. This resting time is crucial – it allows the gluten to relax, making the parathas softer.
2. While the dough rests, let’s prepare the radish filling. Grate the radish and place it in a bowl. Add salt and let it sit for about 10 minutes. This helps draw out some of the moisture.
3. After 10 minutes, squeeze out as much excess water as possible from the grated radish. This is important, otherwise your parathas will be soggy!
4. Now, add the red chilli powder, green chillies, and coriander leaves to the drained radish. Mix well – and taste! Adjust the spice level to your liking.
5. Divide both the dough and the stuffing into equal portions (about 8-10 each).
6. Roll out one portion of the dough into a small circle. Place a spoonful of the radish stuffing in the center.
7. Bring the edges of the dough together to enclose the stuffing, sealing it tightly. Gently flatten the stuffed dough ball.
8. Roll it out again into a slightly larger circle, being careful not to press too hard and burst the filling.
9. Heat a griddle or flat pan over medium heat. Place the paratha on the hot griddle and cook for a minute or two on each side, applying ghee or oil. Cook until golden brown spots appear.
10. Repeat with the remaining dough and stuffing.

Expert Tips

• Don’t skip the resting time for the dough! It really makes a difference.
• Squeezing out the excess water from the radish is key to preventing soggy parathas.
• Roll the parathas gently to avoid bursting the filling.
• Cook on medium heat to ensure the paratha cooks through without burning.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: Simply use oil instead of ghee for cooking.
• Gluten-Free Adaptation: My friend, who’s gluten-free, uses a gluten-free flour blend with great success. You might need to adjust the water slightly.
• Spice Level Adjustment: If you’re not a fan of spice, reduce the amount of green chilli and red chilli powder. Or, skip the green chilli altogether!
• Festival Adaptations: We often make these during Holi and Lohri – they’re perfect for festive breakfasts! My grandmother always added a pinch of ajwain (carom seeds) to the dough during these occasions.

Serving Suggestions

Mooli Paratha is delicious on its own, but even better with accompaniments! I love serving it hot with a side of:

• Yogurt (plain or flavored)
• Raita (yogurt dip)
• Pickles (mango pickle is a classic!)
• A dollop of homemade white butter (makhan) – if you’re feeling fancy!

Storage Instructions

If you have any leftover parathas (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a pan with a little ghee or oil.

FAQs

1. What is the best way to grate the radish for Mooli Paratha?

I recommend using the coarse side of a box grater. You want a nice, slightly chunky texture.

2. How can I prevent the paratha dough from becoming too dry?

Add water gradually, a tablespoon at a time, while kneading. The dough should be soft and pliable, but not sticky.

3. Can I make the stuffing ahead of time? How should I store it?

Yes, you can! Make the stuffing and store it in an airtight container in the refrigerator for up to a day.

4. What is the difference between using ghee and oil for cooking parathas?

Ghee adds a rich, flaky texture and a lovely aroma. Oil is a lighter option and works well too.

5. My parathas are becoming hard, what could be the reason?

The dough might be too dry, or you might be rolling them out too thinly. Also, overcooking can make them hard. Make sure to cook on medium heat and don’t press too hard while rolling.