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Stuffed Mooli Paratha Recipe

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 5 -6
Author Puja


For the Dough

  • Wheat flour - 1 cup
  • Ajwain - 1/4 tsp optional
  • Salt - 1/4 tsp
  • Oil - 1 tbsp
  • Water - as per required to mix dough

For the Stuffing:

  • Grated Radish mooli - 2 heaped cups
  • Green chillies - 1-2 finely chopped
  • Ginger - 1/2 tsp crushed
  • Coriander leaves - 3-4 tbsp finely chopped
  • Red chilli powder - as per the taste
  • Garam masala powder - 1/2 tsp
  • Salt - as per the taste


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.