Stuffed Mooli Paratha Recipe is a tasty Indian flatbread made with whole wheat flour, grated radish, coriander leaves, and a few Indian spices.
These Paratha’s are perfect for this Winter season and can be served as Breakfast, Lunch, or Dinner. It goes well along with white butter, curd, or pickle.
And yes, you can try these parathas along with malai. Trust me it tastes just heaven. Do try and let me know your thoughts on this.🙂
(Step-by-step recipe video)
About Stuffed Mooli ka Paratha Recipe:
Do you love radish? If you do then I am sure you would love this Stuffed Mooli Paratha Recipe as well. Mooli ka Paratha along with butter, tastes so great that you can’t just eat one.
Mooli ka paratha, just like all other stuffed paratha recipes is a preferred one, especially for Punjabi’s.
You might find a slight difficulty in making this recipe since you will have to squeeze the water from the radish properly, second after adding salt to the mooli mixture you need to work quickly as exposure to salt will make the radish ooze out more water.
So it’s better to work with a small quantity of filling at a time. And most importantly you will also have to take care while stuffing and rolling the paratha’s so that it should not tear in between.
Oops……Don’t get scared. 🙂
The reason why I am telling you all this is because I don’t want to tell only the good thing about the recipe and I want to be very transparent with you.
I know making Mooli ka Paratha recipe at home is a bit difficult, but don’t worry – by following my simple recipe with easy-to-follow tips and tricks, you can make perfect parathas just like mine every time!
And you know what, sometimes difficult tasks are worth trying, just like these stuffed parathas, because these parathas taste just awesome.
By the way, if you love Radish then I am sure you would love to try Mooli ki Sabzi, Mooli ka Saag, and Mooli ka Raita also.
Serving Suggestion:
You can serve Mooli Paratha hot topped with a dollop of butter along with curd or raita, pickle, or green chutney.
If making it for lunch, top it off with a glass of sweet lassi and there you have a wholesome healthy, and delicious meal.
And if you are someone like me who loves to have a mixture of sweet and sour as a side dish then you can also try having Mooli ka Paratha along with Amla Chunda, Aam ka Chunda, Aam ka Murabba, Aam ki Launji, it tastes great. 🙂
Storage Suggestion:
Mooli Paratha tastes best when it is super hot. But if there are any leftovers, they can be stored in the fridge covered. Reheat on a tawa before serving.
Pro Tips:
- Squeeze the radish hard to get all the water out. If the radish is wet, it can make the paratha tear when rolling it.
- Wear gloves when you squeeze the radish with your hand. The grated radish can make your hands itchy. The gloves will prevent itching.
- Mixing salt into radish causes it to release water. To avoid this work with a small quantity as mentioned earlier so add salt only in one portion at a time for one paratha. If you add salt to the whole mixture, the mixture tends to release a lot of water. Then if you squeeze the water out you might also lose the spices that you added. It is to prevent this, we are mixing salt only to a small portion.
- Knead the dough gently until it is soft and smooth. Hard dough is difficult to work with.
- Do not roast the paratha on a low flame. Roasting paratha on a low flame can make them hard or dense and you won’t get a good result.
- Don’t use too much stuffing as mooli parathas can break while rolling. But at the same time, the stuffing should not be too little, then you won’t get the taste, flavor, and texture of spiced radish. So take a good amount of the mooli for stuffing. Anyways you will become pro after you make one or two paratha’s.
- Grate the radish finely for even cooking and distribution in dough otherwise, it will be difficult to roll the paratha if you use large radish chunks.
- Be careful when rolling out the parathas. Do not use too much pressure while rolling them, as they can tear easily due to the salt in the stuffing.
- You can roast paratha in oil to keep it Vegan.
Why You Should Make This Recipe:
- Molli Paratha is a simple and easy-to-make recipe that requires only a few basic ingredients. All you have to make sure is that you follow my simple tips and tricks for this recipe so that you can make these parathas with ease.
- Filling and satisfying meal that can keep you full for a long time.
- It is perfect for those who are looking for a healthy and tasty meal option.
- You can adjust the spice level and flavor of the stuffing as per your taste. You can also add other vegetables like chopped spinach, chopped fenugreek leaves, or chopped onions to the stuffing to make it more nutritious and flavorful. So feel free to customize your paratha as per your preferences.
Looking for Some More Recipes Like this:
If you are a Paratha Lover, and you liked this Stuffed Mooli Paratha Recipe, then you might want to check out some more stuffed Paratha recipes:
Stuffed Gur or Nariyal ka Paratha
Basic Ingredients Used to Make this Recipe:
Whole Wheat Flour: I have used whole wheat aat to make the dough. Use good quality aata for better results.
Radish: Prefer using fresh, tender, white radish or mooli for stuffing.
Spices: to flavor the radish I have used red chili powder, garam masala powder, and salt. I have also added ajwain while kneading the dough. If you want you can add ajwain to the grated radish instead of adding it to the flour.
Green Chilli: I love the addition of green chili in this recipe. But you can skip it if you don’t want green chili to be added.
Ginger: Freshly grated or crushed ginger enhances the taste of Mooli paratha.
Coriander Leaves: Do not skip coriander leaves as they bring fresh flavor to parathas.
Others: Additionally, we will need some wheat flour for dusting and some butter, oil, or ghee to roast the parathas.
Ingredients
For the Dough
- 1 cup Wheat flour
- 1/4 tsp Ajwain optional
- 1/4 tsp Salt
- 1 tbsp Oil
- Water as per required to mix dough
For the Stuffing:
- 2 cups Grated Radish, mooli
- 1-2 Green chillies finely chopped
- 1/2 tsp Ginger grated or crushed
- 3-4 tbsp Coriander leaves finely chopped
- Red chilli powder as per the taste
- 1/2 tsp Garam masala powder
- Salt as per the taste
Instructions
Method to mix dough
- In a wide bowl, add wheat flour, salt, oil, ajwain and knead the wheat flour with water to a smooth dough.
- If needed you can add 1 tsp oil again and give it a final knead and to make the dough more soft.
- Cover and let the dough rest at least ten minutes.
- Divide the dough into equal parts and make balls out of it.
Method to make stuffing:
- Grate the radish and squeeze off all the water with hand.
- Then add the water drained radish to a wide bowl.
- Now add green chilli, ginger, coriander leaves, garam masala powder, red chilli powder and mix well.
- Do not add salt to it now, since doing that will result in the radish releasing water again.
- Take little portion at a time for the stuffing and mix salt as needed to that portion before you stuff it.
Method to make paratha:
- Take a atta dough ball.
- Using the palm and your fingers press and spread the dough into a small round shaped puri.
- Keep a tbsp of stuffing in the center, gather all the corners and seal the dough with the stuffing inside. Press it down gently to flatten it.
- Now gently roll the stuffed parathas to a size of a chapati or roti. (take care that the filling does not ooze out or tears the dough)
- Now heat tawa and roast the paratha with ghee, oil or butter till golden brown on both sides.
- Remove from tawa after both the sides are cooked well.
- Follow the same process with the rest of the dough balls.
- So the mooli ka paratha is ready to serve.
- Serve along with white butter, curd, chutney, tomato sauce or pickles.
Frequently Asked Questions About this Recipe:
How to prevent the paratha from tearing or getting soggy while rolling?
Work with a small quantity, like adding salt only in one portion at a time for one paratha. If you add salt to the whole mixture, the mixture tends to release a lot of water. Then if you squeeze the water out you might also lose the spices that you added. It is to prevent this we are mixing salt only to a small portion.
Can we make them ahead of time?
Yes, you can. But Mooli ka Paratha is best enjoyed as soon as it’s made.
What does Mooli mean?
Mooli is a Hindi word and it means white radish. It is also called daikon in some regions.
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You Might Also Want to Try:
Gajar Mooli Paratha
Makke ki Roti
Chawal ke Aate ki Roti
Cabbage Paratha
Check out this recipe
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Happy Cooking!!!
Update Notes: This Post was originally published on January 7, 2016, now this has been updated with, step-by-step pictures, new photos, tips, and a video on January 30, 2024.
