Gajar Mooli Paratha is a delicious and nutritious Indian flatbread made by adding grated radish and carrot with whole wheat flour. The dough is seasoned with aromatic spices and herbs, such as coriander leaves, ginger-garlic, green chili, carom seeds, and sesame seeds, which gives it a unique and delightful flavor.
The paratha is slightly crispy on the outside and soft on the inside, making it a perfect breakfast or lunch option. It is a perfect healthy breakfast or lunch option for busy weekdays, as it is easy to make and store. You can serve it with curd, tomato chutney, or pickle, and enjoy its flavors and aroma.
In this blog post, I will show you how to make Gajar Mooli Paratha at home with step-by-step instructions and photos. You will also learn about the ingredients, tips, and FAQs of this recipe. So, let’s get started!
About Gajar Mooli Paratha Recipe:
Gajar Mooli Paratha is a popular Punjabi flatbread made with whole wheat flour-grated carrot and radish. It is a healthy and nutritious meal option, as it contains the goodness of vegetables and spices.
The recipe is quick and easy to make, and it tastes good as well. Parathas are made in every home, and each family has their way of preparing parathas. This recipe comes from my mom.
We were at Mom’s place, so she made us these parathas. Since I was carrying the camera, I took the pictures and decided to share the recipe with you.
My mom makes this recipe in a unique style, where she doesn’t stuff the mixture of grated mooli, gajar, and spices. Instead, she mixes the grated vegetables right into the whole wheat flour along with all the spices. This way there’s no messy work of making stuffed parathas and also saves you a lot of time.
Also, she does not squeeze out the water from the carrot and radish. Instead, she kneads it directly into the dough, thereby using the water in the grated carrot and radish for kneading purposes. She doesn’t use any additional water.
This saves the effort of squeezing out the water. Also, you can retain the goodness of the vegetable.
So let us jump, straight onto the Gajar mooli paratha recipe. Do give this recipe a try, and let me know how it turned out for you by commenting below.
Gajar Mooli Paratha tastes best when served hot. You can store the leftover parathas in an airtight container in the refrigerator for up to 2 days.
Pro Tips for Mooli Gajar Paratha Recipe:
Grate the carrots and radishes finely to make a smooth and consistent mixture. You can add a little water if required to knead the dough. The quantity of grated carrot and radish I added was enough for me to knead the dough without adding water.
And in case you find that the dough is more sticky then feel free to add dry Aata to get a pliable consistency.
Knead the dough well to make it soft and pliable. This will help you roll the parathas easily and prevent them from breaking while roasting.
Rest the dough for at least 15-20 minutes before rolling. This will help you get a smooth and consistent texture and make it easier to roll the parathas.
Add a little oil or ghee to the dough while kneading. This will help you get a soft and pliable dough and prevent the parathas from becoming too dry or hard.
Serve the Mooli Gajar Parathas hot with curd, tomato chutney, or pickle. This will help you enjoy the flavors and aroma of the parathas.
Why you Should Make this Recipe:
- Healthy and nutritious meal option.
- It is easy to make and store, and it can last for a long time.
- The recipe is quick and easy to make, and it tastes good as well.
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Basic Ingredients Used to Make this Recipe:
Whole Wheat Flour: Whole Wheat Flour is the key ingredient used to make the dough for the paratha. Make sure to use good quality aata to get the best result. For a healthier version, you can use a combination of whole wheat flour and multigrain flour.
Carrot: Carrot is a nutritious vegetable that is rich in vitamins, minerals, and antioxidants. It adds a sweet and crunchy flavor to the paratha. You can substitute carrots with beetroot.
Radish: Radish is a root vegetable that is rich in vitamin C, fiber, and minerals. It adds a spicy and tangy flavor to the paratha. During winter, radishes are in abundance so you will get them easily. Make sure you use fresh mooli for this recipe for the best results.
Sattu: Sattu is a flour made from roasted chickpeas. It is rich in protein, fiber, and minerals. It adds a nutty and earthy flavor to the paratha, which also makes it healthier.
Ginger garlic paste: Ginger garlic paste is a flavorful and aromatic paste made from ginger and garlic. It adds a pungent and spicy flavor to the paratha.
Chilli powder: Chilli powder is a spice made from dried red chillies. It adds a hot and spicy flavor to the paratha.
Green Chilli: This is something optional that you may or may not use in this recipe.
Turmeric: Turmeric is a spice that is rich in antioxidants and anti-inflammatory compounds. It adds a bright yellow color and a mild flavor to the paratha.
Sesame seeds: Sesame seeds are a good source of healthy fats, protein, and minerals. They add a nutty and crunchy flavor to the paratha.
Ajwain: Ajwain is a spice that is rich in antioxidants and has digestive properties. It adds a pungent and bitter flavor to the paratha.
Coriander leaves: Coriander leaves are a herb that is rich in vitamins and minerals. They add a fresh flavor to the paratha.
Oil: Oil is used for roasting the paratha. It adds a crispy and golden-brown texture and enhances the flavor of the paratha.
Salt: Salt is used to enhance the flavor of the paratha and balance the other spices.
Gajar Mooli Paratha
- 4 cups Whole Wheat Flour
- 2 cups Carrot grated
- 2 cups Radish grated
- 2.5 tbsp Sattu
- 1.5 tbsp Ginger garlic paste
- 1 tsp Chilli powder
- 2 tsp Turmeric
- 1.5 tbsp Sesame seeds
- 2 tsp Ajwain
- 2 Green Chilli finely chopped
- 2.5 tbsp Coriander leaves finely chopped
- 2-3 tbsp Oil
- 2 tsp Salt or to taste
- In a bowl add wheat flour, sattu, ginger garlic paste, red chilli powder, turmeric powder, sesame seeds, ajwain and green chilli.
- Add salt. Mix well.
- Now add grated radish, grated carrot and chopped coriander leaves. Mix well.
- Now knead it into a soft smooth dough. Add oil and knead again.
- Divide the dough into small balls and roll them into parathas.
- Cook the parathas on a hot griddle until golden brown on both sides.
- Serve Gajar Mooli Paratha Hot.
- I love the combination of gajar mooli paratha along with Amla chunda and boondi raita.
Frequently Asked Questions About this Recipe:
How do I make the parathas crispy?
To make the parathas crispy, roast them on high heat with ghee or oil. This will help you get a golden-brown texture and enhance the flavor of the parathas.
Can I make the dough in advance?
Yes, you can make the dough in advance and store it in the refrigerator for up to 2 days. This will help you save time and effort while making the parathas.
Can I make this recipe without oil or ghee?
Yes, you can make this recipe without oil or ghee. However, the parathas may not be as crispy and flavorful as the ones made with oil or ghee.
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