This Mooli paratha is made with whole wheat flour dough stuffed with a spicy radish filling. So easy to make, this stuffed Indian radish flatbread makes a delicious brunch or any meal of the day!
Using White Radish in Indian cooking
White radish, also known as Mooli in Hindi or Daikon radish, is a plant with a white edible root used in cooking. The root has a crunchy, crisp texture with a peppery flavor, a bit like horseradish. It can be used raw in salads or shredded to use in parathas or stuffed flatbreads.
It is easily available to buy in Asian stores in the UK.
About this Punjabi Mooli Paratha recipe
Parathas are definitely one of my favorite things to cook on busy weeknights or for a weekend brunch, especially when these white winter radishes are in season. I turn them into a spicy filling for stuffing into the parathas. It's a brilliant way to use in-season white winter radishes and loaded with flavors.
I always have chapati dough ready in my refrigerator, so the paratha cooking happens in about 30 minutes or so. Serve with your favorite sides like raita or plain yogurt, lemon pickle / nimbu ka achar, sliced onion, and butter.
Why make this recipe for mooli ka paratha?
Healthy and Nutritious: This recipe of Mooli paratha is nutritious and healthy, rich in Vitamin.
Quick & Easy: The concept of paratha is similar to any Indian flatbread, except there are a few tips to keep in mind.
Freezer Friendly: Make a large batch and store it in the freezer for later. It is extremely handy for busy days.
Dietary needs: Suitable for a Vegan, Vegetarian, and Dairy-free diet.
Spicy Punjabi Mooli filling
Preparation: To make the mooli stuffing, the first step is to grate the mooli. Grate the radish with the coarse side of the box grater and place the grated radish in a bowl. Sprinkle a little salt and set it aside for at least 15-20 minutes. Squeeze the radish to extract the radish juice. You can add the juice to the dal and curries.
Stuffing: To the grated radish, add chopped green chilli, spices - chilli powder, cumin, coriander, garam masala and finely chopped fresh coriander leaves. But not salt. Adding salt here will water the mooli ka stuffing. Set it aside.
How to make Mooli Paratha? (Stuffed radish paratha recipe): Step by Step:
To make Mooli paratha, first, shape the dough into 6 equal balls. Pick one ball, and roll it into a small disc of 2-3 inches. Fill 2 teaspoons of the spicy mooli stuffing. Sprinkle salt on the top and a pinch of chapati atta if you feel the stuffing mixture has a bit of moisture.. Bring the sides of the dough into the centre and pinch to seal the edges. Repeat the process for the remaining portions.
Gently flatten the stuffed dough ball with your hands. Then dust in the flour and roll the dough into a 6-7 inch diameter with a rolling pin. While rolling, apply equal pressure to the dough and you will have a circle paratha.
Heat the tawa or a frying pan over high heat. When hot, place them on the tawa and cook for at least 50 seconds - 1 minute or until you see bubbles. Flip and cook at the same time. Now flip it again and drizzle ¼ teaspoon of oil. Cook for another 30-40 seconds.
Flip again and cook until the parathas are crispy and have golden brown spots.
Remove from heat and stack in casserole. You can also wrap the parathas in foil to keep them warm.
What to serve with Mooli paratha?
Serve warm / hot Mooli paratha with a side of plain yogurt / cucumber raita, chopped Indian salad, Indian lemon pickle and a cup of masala chai.
Storing and Freezing Mooli ka Paratha
Fridge: Leftover Mooli Parathas keep well in the refrigerator for up to 2 days.
Freezer: Allow them to cool completely. Stack them between parchment paper and store them in freezer-safe bags. Place the parathas in the freezer for up to 3 months.
Reheating: Thaw the paratha in the microwave, then place it on a hot tawa or pan and cook until crispy and heated thoroughly. Serve.
Tips Mooli Paratha
Grate the radish (mooli) using the coarse side of the box grater. Sprinkle salt and allow it to sit for at least 15-20 minutes. By doing so, the mooli will release its juice. Squeeze it to extract the juice, which you can use for other recipes or to make the paratha dough.
Do not add salt to the mooli when making the filling, as it will water down the stuffing.
Add a sprinkle of salt to the mooli stuffing just before adding it to the paratha for rolling.
If you find the mooli stuffing has a bit of moisture, add a sprinkle of chapati atta too. This will help in rolling the paratha without it breaking too much.
For extra crispy parathas, add a little chickpea flour (besan) to the chapati flour when making the dough.
How to freeze Mooli Parathas?
Once you make the parathas, allow to cool them completely on a wire rack.
Next place a mooli paratha between parchment paper/butter or grease proof paper. Repeat the process with the remaining parathas.
Carefully arrange the parathas in a freezer-safe bag, label them and place them in the freezer for up to 3 months.
How to reheat frozen Mooli parathas?
Place the frozen paratha in a microwave-safe plate and thaw them completely – about 40-50 seconds.
Next, heat a frying pan, add the defrosted paratha, and cook thoroughly until piping hot. Add a teaspoon of oil or butter for cooking if you like.
Enjoy hot parathas.
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Chapati - simple whole wheat flour flatbread
Easy Punjabi Mooli paratha recipe below
Ingredients
For the Chapati Dough
- 1½ Cup chapati atta flour Whole wheat flour
- ½-¾ cup water
- ½ teaspoon salt
- 1 teaspoon oil
Cauliflower stuffing
- 500 g mooli (white radish / daikon) grated
- 3 tablespoon coriander Leaves finely chopped
- ½ teaspoon turmeric
- ¾-1 teaspoon Kashmiri chilli powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon garam Masala
- 1 green chilli finely chopped (optional)
- salt to taste
Other Ingredients
- Flour for Dusting/Rolling
- 4 teaspoon Oil or more as needed
Instructions
Chapati Dough
- Place flour and salt in a mixing bowl. Gradually add a little water at a time and knead into a soft pliable dough. Add the oil and knead again. Cover and set it aside for at least 30 minutes. Divide the dough into 6 equal balls.
Mooli paratha stuffing
- Peel the mooli and grate it using the coarse side of a box grater. Transfer it to a bowl and add ½ teaspoon of salt. Set it aside for 15-20 minutes. After 20 minutes, squeeze the mooli with your hand to release the mooli juices. Use the mooli juice for other recipes. Give it another squeeze to ensure there is no more moisture left.
- In a clean bowl, add the squeezed mooli, finely chopped coriander leaves, green chilli, chilli powder, turmeric, cumin, and coriander powder. Mix to combine. Do not add salt to this prepared mooli stuffing.
How to make Mooli ka paratha?
- Pick one ball, and roll it into a small disc of 2-3 inches. Fill 2 teaspoons of the mooli stuffing, pinch of salt and bring the sides of the dough into the centre and pinch to seal the edges. Repeat the process for the remaining portions.
- Gently flatten the stuffed dough ball with your hands. Then dust in the flour and roll the dough into a 6-7 inch diameter with a rolling pin. While rolling, apply equal pressure to the dough and you will have a circle paratha.
- Heat the tawa or a frying pan over high heat. Transfer the rolled paratha to the hot tawa and cook for at least 1 minute or until you see gentle bubbles. Now flip the half cooked side and drizzle ¼ teaspoon of oil. Cook for another 30-40 seconds.
- Flip again, drizzle a little oil, press with spatula and cook until the parathas have golden brown spots.
- Remove from heat and stack the paratha in a casserole dish and seal with a lid. You can also wrap them in foil to keep them warm.
- Serve with pickle, raita or your favourite side.
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