Radish Paratha Recipe – Authentic Indian Flatbread with Mooli & Spices

Last Updated on 1 month by Neha Deshmukh

Radish Paratha Recipe – Authentic Indian Flatbread with Mooli & Spices

Introduction

Oh, parathas! Is there anything more comforting than a warm, flaky paratha, especially when it’s stuffed with something delicious? This radish paratha (mooli paratha) is a family favorite, and I’m so excited to share it with you. I first made this when I was trying to find a way to use up a huge bunch of radishes from my garden, and it quickly became a regular on our breakfast and lunch rotation. It’s a little bit of work, but trust me – the flavor is so worth it.

Why You’ll Love This Recipe

This radish paratha isn’t just tasty; it’s a little slice of Indian home cooking. It’s perfect for a hearty breakfast, a satisfying lunch, or even a light dinner. The slight peppery bite of the radish, balanced with warm spices, is just divine. Plus, it’s a great way to sneak in some extra veggies!

Ingredients

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

• 2 cup whole wheat flour (atta)
• ?? cup whole wheat flour (for rolling)
• ?? teaspoon salt (plus more to taste)
• ?? – 1 cup hot water (approximately 180ml – 240ml)
• 2 + 1 tablespoon olive oil
• 3 tablespoon homemade ghee (or more for cooking!)
• 1 medium radish/mooli (grated)
• ?? teaspoon coriander powder
• ?? teaspoon chili powder
• ?? teaspoon cumin powder
• ?? teaspoon dry mango powder (amchur)
• ?? teaspoon chaat masala
• 1 Thai green chili (finely chopped – adjust to your spice preference!)
• 1 tablespoon cilantro/coriander leaves (chopped)

Ingredient Notes

Let’s talk ingredients! Using good quality atta (whole wheat flour) is key for that perfect paratha texture. I prefer the finely ground kind.

• Radish/Mooli: Don’t be shy with the radish! It shrinks when cooked, so grate a generous amount. The key is squeezing out all the excess juice – this prevents the paratha from becoming soggy.
• Whole Wheat Flour: Having extra flour for rolling is essential. It prevents the parathas from sticking to your rolling surface.
• Homemade Ghee: Oh, ghee! It adds such a beautiful richness and flavor. If you have the time, making your own is truly special. But store-bought works in a pinch, too.
• Spice Variations: This is where you can really make it your own. Some families add a pinch of asafoetida (hing) to the filling for extra flavor. Others like to add a little grated ginger. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the whole wheat flour and salt. Gradually add the hot water, mixing with your hands until a smooth dough forms. Add the olive oil and knead for 5-7 minutes until the dough is soft and pliable. Cover and let it rest for 15-20 minutes. This resting time is important – it allows the gluten to relax, making the parathas easier to roll.
2. Prepare the Filling: While the dough rests, grate the radish. Now, this is important: squeeze out the juices twice! Seriously, get all that water out. In a bowl, combine the squeezed radish with coriander powder, chili powder, cumin powder, dry mango powder, chaat masala, green chili, cilantro, and salt. Mix well.
3. Stuff the Parathas: Divide the dough and filling into 7 equal balls. Flatten one dough ball into a small circle. Place a spoonful of the radish filling in the center. Carefully bring the edges of the dough together to seal the filling inside. Pinch firmly to prevent it from bursting while cooking.
4. Roll It Out: Dust your rolling surface with whole wheat flour. Gently roll out the stuffed dough ball into a 6-inch circle. Be patient and use even pressure. If it sticks, add a little more flour.
5. Cook to Perfection: Heat a skillet or tawa over medium-high heat. Place the rolled paratha on the hot skillet. Cook for a minute or two until you see brown spots appear. Flip the paratha and brush the cooked side with ghee. Cook the other side until golden brown and crispy.
6. Repeat & Serve: Repeat the process for the remaining parathas. Serve warm with your favorite pickle, yogurt, or curry.

Expert Tips

• Don’t overfill the parathas, or they’ll be difficult to seal and may burst while cooking.
• Use a clean kitchen towel to keep the rolled parathas warm while you cook the rest.
• If the paratha starts to puff up while cooking, gently press it down with a spatula.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or avocado oil.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for roti or paratha. You might need to adjust the amount of water.
• Spice Level Adjustment: For a milder flavor, reduce the amount of chili powder or omit the green chili altogether. 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

Radish paratha is incredibly versatile! Here are a few of my favorite ways to serve it:

• With a dollop of homemade yogurt and a spicy mango pickle.
• Alongside a comforting bowl of dal (lentils).
• Served with a side of aloo sabzi (potato curry).

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 this paratha? A box grater works perfectly! Just be sure to squeeze out all the excess juice.
• Can I make the dough ahead of time? Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.
• What is the significance of using radish juice in the dough? While we squeeze most of it out, a little bit of radish juice adds a subtle flavor and helps bind the dough.
• What is the best accompaniment for radish paratha? Honestly, anything you like! But I highly recommend a spicy pickle and some cooling yogurt.
• How can I prevent the paratha from becoming hard? Don’t overcook them! And brushing with ghee while cooking helps keep them soft.
• Can I use store-bought ghee instead of homemade? Yes, absolutely! While homemade is lovely, good quality store-bought ghee will work just fine.