Mooli Paratha or grated radish stuffed Indian flatbread is another popular Punjabi vegetarian recipe. Radish Paratha is healthy and nutritious as well as awesome to tuck into.
Fresh radishes, crisp and peppery, add a zesty crunch to any dish. Paratha or Indian flatbread stuffed with grated raw radish has a lovely texture and a distinct flavour. So go ahead and add some zing to your meals with delicious garden fresh radishes.
Health Benefits of Radish
Radish is high in water content, low in calories, full of flavour and crunchy. Radishes contain natural compounds that exhibit anti-cancer properties. Loaded with Vitamin C and high
fibre, fresh winter radishes liven up any dish.
Mooli Paratha Punjabi Style Recipe:
Get ready to tantalize your taste buds with a beloved gem from Punjabi cuisine—Mooli Paratha! This stuffed Indian flatbread, bursting with the earthy zest of grated radish and aromatic spices, is a hearty breakfast, lunch, or dinner treat. Its crisp, golden layers encase a succulent radish filling, bringing a symphony of flavors with every bite. Radish Paratha is not just delicious but also deeply rooted in Indian culinary traditions, promising a fulfilling and nutritious experience for your palate.
Punjabi Mooli Paratha is Indian flat bread with a filling of grated radish. Fluffy and filling Mooli ka Paratha taste heavenly with curd or pickle. Try this classic Punjabi way of preparing a fresh, seasonal dish that makes use of the unique flavours of fiery radishes.
How to make Punjabi Mooli Paratha:
- To make Grated Radish Stuffed Indian Flatbread, firstly peel and grate radish, chop green chillies and coriander leaves.
- Then take grated radish, coriander leaves, green chilli, chilli powder, cumin powder, garam masala powder and salt in a bowl and mix well.
- Set aside for about 10 minutes, squeeze and extract water from the grated mooli mixture. Collect and set aside.
- Now take wheat flour (atta) in a mixing bowl and add the radish-water extract, 1/2 tsp salt and 1 tsp oil. Knead into a soft dough. Cover and allow to rest for 10 minutes.
- Now divide the radish stuffed dough into golf-sized balls.
- Roll out each ball into small discs and place a little grated radish filling in the centre; fold the disc into a half-moon.
- Then fold the disc into a half-moon.
- Bring the paratha edges together and lightly pat down.
- Dip the stuffed mooli ball in flour and roll into parathas.
- Heat a tava and fry the Radish Flatbread evenly on both sides, drizzling a little oil or ghee along the edges and on top of the Mooli ka Paratha.
- Once the Radish Indian Flatbread turns brown on both sides, remove.
- Serve Punjabi Mooli Paratha with Onion Raita or Carrot Raita.
- If you are looking for more paratha recipes, do try out Methi Paratha and Pudina Paratha.
Mooli Paratha Serving Suggestions
- Serve Radish stuffed Parathas with fresh curd and a nice, spicy pickle for a classic Punjabi meal.
- Pair with pudina chutney for a refreshing twist.
- Top with a dollop of homemade white butter (makhan) for an authentic touch.
Variations for Mooli Paratha
- Cheese Mooli Paratha: Add grated cheese to the radish filling for a kid-friendly twist.
- Mooli-Aloo Paratha: Mix grated radish with mashed potatoes for a heartier filling.
- Spiced Mooli Paratha: Add ginger-garlic paste to the filling for an extra kick of flavor.
Tips for Perfect Radish Paratha
- Drain Excess Moisture: Ensure that the grated radish is thoroughly squeezed to remove excess water; this prevents soggy parathas.
- Careful Rolling: Roll gently to avoid tearing. If filling comes out, seal and roll again.
- Adjust Spice Levels: Tailor the spice mix to your taste for a personalized flavor profile.
- Use Medium Heat: Cooking over medium heat ensures crispy yet cooked parathas.
Radish Parantha Recipe details below:
Mooli Paratha Recipe
Ingredients
- Radish - 1
- Green chilli – 1
- Coriander leaves – 2 sprigs
- Red chilli powder – ½ tsp
- Cumin powder – ¼ tsp
- Garam masala – ¼ tsp
- Salt to taste
- Wheat flour - 1 cup
- Oil/ghee for cooking
Instructions
- Wash, peel and grate the radish. Finely chop green chilli and coriander leaves.
- In a bowl combine grated radish, green chilli, coriander leaves, red chilli powder, salt, cumin powder and garam masala powder. Keep aside for 10 minutes and squeeze out excess water from the grated radish mixture. Collect and keep aside.
- In a bowl take wheat flour, salt and oil and use the radish-water extract to knead it into a smooth dough. Cover and keep for 10 minutes,
- Divide into even sized balls and roll out each ball into a circular disc of 3 cms. Place a little radish filling in the centre of the disc and fold into a half-moon shape. Bring the edges together and gently pat down.
- Dip the radish-stuffed ball in flour and very gently roll out into parathas. Take care not to press too hard or the stuffing will ooze out.
- Heat a pan and fry the mooli paratha evenly on both sides, smearing a little oil/ghee on each surface.
- Remove when golden brown and repeat the procedure with the remaining rolled-out discs.
- Serve Mooli Paratha with curd, raita or pickle.
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