Mooli Paratha

Mooli ka Paratha (मूली का परांठा) is a yummy whole wheat paratha stuffed with shredded mooli (Radish) and various spices. This is another exotic paratha from Punjab cuisine. This is served with curd, pickle and any curry. My husband prefers this paratha with aloo tamatar curry along with coriander chutney. It can be consumed during breakfast, lunch or dinner whenever you want.

In winters our heart crave mooli ke parathe. This veggie actually gives your health quite a boost. Mooli (radish) is very nutritious and healthy. Mooli is full of dietary fibre, which helps with digestion issues. If you have enough mooli salad every day, your bowel movement will be smooth. It cures piles and constipation. It is full of vitamin A, C, E, B6, potassium, and other minerals and can give your whole body an immunity boost.

When we grate mooli and add salt, it release lots of juice. So at first squeeze the grated mooli to remove excess water before stuffing it. You can use this juice while kneading the dough because it has nutritious property. Some people also mix the grated mooli with flour while kneading the dough and some people sautéed the grated mooli with spices before stuffing so that all moisture will go away. You can try the way that you want.

Course: Breakfast
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4

Instructions:

For Dough-

• 1 ½ cup atta (Whole wheat flour)
• 1 teaspoon oil
• water, as needed to knead the dough
• salt to taste

For Stuffing-

• 1 large or medium mooli (radish)
• 2 tablespoon chopped coriander leaves
• ½ teaspoon coriander powder
• ¼ teaspoon garam masala
• 1 green chilli, finely chopped
• salt, as needed
• ¼ teaspoon red chilli powder
• oil to cook paratha

Instructions:

Stuffing Recipe-

Wash and grate the mooli. Sprinkle some salt. Mix well and let it rest for 15 minutes.
After 15 minutes, squeeze out all the juice completely.

Then add chopped green chillies, red chilli powder, garam masala, coriander powder and some salt. Add chopped coriander leaves and mix properly.

Make the dough:

In a mixing bowl add flour, salt and oil. Add squeezed juice of mooli. Mix well using your fingers. Juice has already salt so you can skip this.
Knead into smoth dough by adding little water if needed.
Cover it and let it rest for 15 to 20 minutes.

Mooli Paratha Recipe:

Divide the dough into six equal portions.
Make smooth balls and flatten them between your palms. Roll it into a circle.
Meanwhile heat the tawa on medium heat.
Put around 2 tbsp. of stuffing in the center. Don’t overfill else it will be difficult to roll.

Gather the edges together and pinch it into the center to seal.

Flatten it by pressing very gently.
Now roll it very gently and carefully into about 7 inch diameter circle using dust flour.

Now transfer it on to hot tawa and cook from both sides using little amount of oil by pressing with spatula or spoon.
Paratha should become golden and crispy from both sides.

Serve mooli paratha hot with white butter on top along with chutney, curd or with pickle of your choice.

Tips:

• You may saute grated radish to remove moisture.
• Adjust spices according to your taste.

Try other stuffed parathas:

• Aloo ka paratha
• Paneer ka paratha
• Onion paratha