Mooli Paratha | Radish Paratha

Mooli paratha is a stuffed flatbread of grated radish, spices, and herbs. It serves for breakfast and lunch with chutney, yoghurt, and tea. This mooli paratha is the most popular in the winter season. Every Indian home knows its importance and how it tastes. So why are you waiting for? Try this in the winter season and enjoy the flavour.

About Mooli Paratha

Mooli is a Hindi word for radish, and paratha is the word for flatbread, i.e. radish flatbread you can say. Grate some radish, mix it with spices and coriander leaves, make a filling, and fill a dough ball. Roll it into a larger circle, then roast it with ghee until it’s crisp.

When the winter season comes, there is a bulk of parathas that you can try, like aloo paratha, carrot paratha, gobi paratha, and many more. I feel this season is made for parathas because the vegetables we use are all easily available in winter. I am a big fan of parathas and eat them with homemade white butter.

There are two types of radish available in the market. Red and the white. Red radish is spicier in taste than white radish. I make the radish paratha with white one beacuse I don’t like the taste of red radish.

You can make mooli paratha in two ways:

First one- wash the radish and grate it raw with a grater, squeeze the excess water from it, then make a filling by mixing spices.

Second one- Take the radish grate and boil them till they are soft, then squeeze the water and mix the boiled radish with spices. You can use boiled radish water for kneading the dough this will give a good taste.

How to make Mooli Paratha

Make Dough

1.First take wheat flour in a bowl or platter.

2. Add 1 tbsp of ghee to it and mix well so that the ghee coated well with flour.

3. Pour water into the flour and knead it well.

4. When the flour is kneaded, leave it for 15 minutes.

Make Filling

5. Wash the radish in clean water and peel them. Now grate them with a grater in a bowl.

6. Squeeze the radish and remove excess water from it.

7. Add spices: 1 tsp salt, 1/4 tsp garam masala powder, 1/2 tsp coriander powder, 1/4 red chilli powder, and 1 tbsp chopped coriander leaves.

8. Mix all the ingredients well, and the filling is ready.

Pov- You can fry the filling in ghee with some cumin seeds for 1 to 2 minutes. It also helps to give a good taste. I skip this step here.

Roll Paratha

9. Make 2 small dough balls of equal size.

11. Take one dough ball on the board and dust some flour on it.

12. Now roll it into 4 inch and the other one too.

13. Place 1 tsp filling on it and apply ghee all over its edges.

14. Place another roti over it and cover the filling well.

15. Now roll it into 7 inch roti carefully so that the filling doesn’t come out.

Roast Paratha

16. Heat the griddle on medium to high heat.

17. When the griddle is heated, place the rolled roti on it.

18. After a few minute flip it and apply the ghee on it and its edges properly.

19. Again, flip from the other side and apply ghee on it.

20. Roast it from both sides by turning it with a spatula. When the golden flakes come on, it is roasted properly, then remove this mooli paratha.

Serve this mooli paratha hot with butter, pickle, chutney, yoghurt, and a cup of tea.

Tips

• Radish- I used white raw radish here and grate them. You can use red radish too.

• Spices- I used minimal spices here: coriander powder and garam masala. You can add red chilli if you prepare it for children.

• Ghee- I used homemade ghee for roasting the paratha, but if you want to use oil, then go for it.

• Roasting- Always roast your paratha on low to medium heat. High heat will result in burning the paratha.