Mooli paratha is a Punjabi whole wheat flatbread stuffed with spiced grated white radish(mooli). They are perfect for breakfast, brunch or lunch with a side of pickle, yogurt (curd), or simply a dollop of butter.
Parathas are our favorite breakfast food and Gobi Paratha and Mooli Paratha top the list especially when fresh tender mooli is in season.
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About this Recipe
Mooli Paratha is a popular North Indian stuffed flatbread made with whole wheat flour (atta) and filled with grated mooli (radish) which is flavored with Indian spices.
Mooli ke parathe is a common breakfast option in most Punjabi homes, and also makes a great brunch or lunch option too.
Like always there are variations of this paratha. Some prefer to mix the grated radish in the dough itself that way you don't have to stuff it.
Another option is to cook the mooli prior to stuffing it but for today's Punjabi style mooli paratha recipe, I am sharing how my mother-in-law makes it by stuffing raw spiced grated mooli in the dough.
Making mooli ka paratha is easy to make (like any other paratha recipe) but can be tricky too since radish has a lot of water content and if not squeezed properly, it can tear the paratha and make it messy.
But don't worry, I have shared all the tips and tricks to make those perfect mooli paratha at home
Recipe Ingredients
Radish - We will use fresh, tender white radish also known as Daikon or Mooli in Hindi to make the filling.
Spices - to flavor the radish we will need basic Indian spices like carom seeds (ajwain) red chili powder, dry mango (amchur) powder, cumin seeds (zeera) powder, garam masala, and salt.
Onion - I like adding finely chopped red onions along with radish to the filling. They add a nice crunch. You can skip them too or add some other veggies like grated carrots (gajar), chopped spinach (palak), fenugreek leaves (methi) are a few options.
Green chilies - depending on how spicy you like your paratha, you can add or skip the green chili. I personally like green chili in mooli paratha.
Cilantro - I also add fresh cilantro (coriander) leaves to the filling for fresh flavor.
For the Dough - Whole wheat flour (atta) also known as Chapati flour, salt (optional), oil (helps keep the dough soft), and water for kneading the dough.
Additionally, we will need some wheat flour for dusting and some butter, oil, or ghee to roast the parathas.
How to Make Mooli Paratha (Step by Step Method)
To make the dough
In a large mixing bowl or standing mixer bowl, add the wheat flour, salt, and 1 tablespoon oil Give it a quick mix.
Now gradually add little water at a time and keep kneading to make a soft and smooth dough.
Add the remaining 1 teaspoon of oil, give it a final knead, cover and let it rest on the countertop for 15-30 mins.
To make stuffing
Peel the mooli and grate it using the bigger (coarse) side of the grater or food processor. Let it stand for 10-15 mins. You can also add some salt to it and mix.
After 10-15 mins, you will notice the mooli has released water, drain it. Work in batches to squeeze off excess water by either squeezing mooli with your hands (wear gloves to prevent an itchy feeling), muslin cloth, or my favorite way using a potato ricer/masher (this works the best).
Transfer this squeezed, dry mooli to another clean bowl.
Add the rest of the ingredients like onion, green chilies cilantro, and all spices - ajwain, red chili powder, cumin seed powder, coriander powder, dry mango powder, and garam masala. Do not add salt at this point.
Mix well and Mooli Paratha stuffing is ready.
To make the Mooli Paratha
Divide the dough into 5-6 parts. Start heating a flat tawa (griddle) on medium heat.
Take one portion of the dough, dip it in whole wheat flour and roll it into a 3-4" diameter circle using a rolling pin and some dry wheat flour.
Apply ghee at the center of this circle and place 2-3 tablespoons of the stuffing on it. Sprinkle salt lightly and give it a quick mix.
Bring all the ends together and pinch to seal tightly.
If there is some additional dough at the peak after sealing, remove it and flatten the stuffed dough ball with your hands.
Dip the stuffed flattened dough into the wheat flour and keeping the joined ends part facing upwards roll it into a 6"-7" diameter circle. Use wheat flour to roll as required. Apply equal pressure while rolling so it turns automatically.
Make sure this process is quick as the more it sits, the salt will cause mooli to ooze water and might cause the dough to stick to the rolling pin and make rolling difficult.
Transfer rolled paratha on the hot tawa. Cook for about a minute and then flip.
While the other side is cooking, apply ghee on the side facing up.
Again flip and cook the side with ghee by pressing with a spatula till it's well done and golden in color with brown spots. Repeat the process for the other side too.
Keep flipping and cooking until both sides are well-cooked, with brown spots and golden in color, some parathas might fluff up too depending on how you roll them.
Remove from tawa and place on serving plate or stack in casserole or roti basket to keep warm until ready to serve.
Similarly, make the remaining parathas.
Serving Suggestions
Serve Mooli Paratha hot topped with a dollop of butter with a side of yogurt or raita, pickle, or green chutney. Enjoy!!
To make it for brunch or lunch, top it off with a glass of sweet lassi and there you have a wholesome healthy, and delicious meal.
Recipe Tips
Knead the dough soft and smooth.
It is important to squeeze the radish really well to drain the water completely as otherwise, wetness from the radish can tear the paratha while rolling. I recommend using this potato ricer/masher, it does a good job of squeezing out most of the water.
If you are squeezing the water by hand, wear gloves. Some may get an itchy sensation while handling grated mooli so to avoid that use gloves.
Once you mix the salt into the radish you need to work quickly as salt will make the radish ooze out water. I recommend adding salt at the very last, just before stuffing in the dough. Alternately work with a small quantity of filling enough for 2-3 parathas and add salt to it.
Roast paratha in oil to keep it vegan.
Frequently Asked Questions
Making Mooli Paratha's is a bit tricky as radish when grated tends to secrete water. If this water is not drained/squeezed properly, it will make the stuffing wet thus resulting in tearing your paratha while rolling it. So the trick is to squeeze out all the water really well and then add salt just before stuffing and rolling the paratha. Also, use enough wheat flour to roll the paratha to prevent them from sticking to the pin and tearing.
This paratha is best enjoyed as soon as it's made. Leftovers can be stored in the fridge covered. Reheat on a tawa until hot before serving.
More Paratha Recipes
Hope you enjoy this Mooli Paratha!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Recipe Card
Mooli Paratha
Equipment
- Rolling Pin
Ingredients
For the Dough
- 1½ cup whole wheat flour Atta, plus more for rolling the paratha as required.
- ¼ teaspoon salt
- 1¼ tablespoon oil
- ½ cup water or as much needed to make a smooth soft dough
For the Stuffing
- 2 cups mooli (grated) white radish or daikon
- ¼ small onion finely chopped, optional
- 1-2 green chilies finely chopped, adjust to taste
- 3-4 tablespoon cilantro finely chopped
- ¼ teaspoon carom seeds ajwain
- ½ teaspoon red chilli powder or to taste
- ½ teaspoon dry mango powder amchur powder
- ½ teaspoon cumin seeds zeera powder
- ½ teaspoon garam masala
- salt as needed
- ghee or oil to roast the parathas, as required
Instructions
Make the dough
- In a large mixing bowl or standing mixer bowl, add the wheat flour, salt, and 1 tablespoon oil Give it a quick mix.
- Now gradually add little water at a time and keep kneading to make a soft and smooth dough.
- Add the remaining 1 teaspoon of oil, give it a final knead, cover and let it rest on the countertop for 15-30 mins.
Make the stuffing
- Peel the mooli and grate it using the bigger (coarse) side of the grater or food processor. Let it stand for 10-15 mins. You can also add some salt to it and mix.
- After 10-15 mins, you will notice the mooli has released water, drain it. Work in batches to squeeze off excess water by either squeezing mooli with your hands (wear gloves to prevent an itchy feeling), muslin cloth, or my favorite way using a potato ricer/masher (this works the best). Transfer this squeezed, dry mooli to another clean bowl.
- Add the rest of the ingredients like onion, green chilies cilantro, and all spices - ajwain, red chili powder, cumin seed powder, coriander powder, dry mango powder, and garam masala. Do not add salt at this point.
- Mix well and Mooli Paratha stuffing is ready.
Make Mooli Paratha
- Divide the dough into 5-6 parts. Start heating a flat tawa (griddle) on medium heat.
- Take one portion of the dough, dip it in whole wheat flour and roll it into a 3-4" diameter circle using a rolling pin and some dry wheat flour.
- Apply ghee at the center of this circle and place 2-3 tablespoons of the stuffing on it. Sprinkle salt lightly and give it a quick mix.
- Bring all the ends together and pinch to seal tightly.
- If there is some additional dough at the peak after sealing, remove it and flatten the stuffed dough ball with your hands.
- Step by step photos showing how to cook the stuffed paratha on a griddle.
- Dip the stuffed flattened dough into the wheat flour and keeping the joined ends part facing upwards roll it into a 6"-7" diameter circle. Use wheat flour to roll as required. Apply equal pressure while rolling so it turns automatically.
- Make sure this process is quick as the more it sits, the salt will cause mooli to ooze water and might cause the dough to stick to the rolling pin and make rolling difficult.
- Transfer rolled paratha on the hot tawa. Cook for about a minute and then flip. While the other side is cooking, apply ghee on the side facing up.
- Again flip and cook the side with ghee by pressing with a spatula till it's well done and golden in color with brown spots. Repeat the process for the other side too.
- Keep flipping and cooking until both sides are well-cooked, with brown spots and golden in color, some parathas might fluff up too depending on how you roll them.
- Remove from tawa and place on serving plate or stack in casserole or roti basket to keep warm until ready to serve. Similarly, make the remaining parathas.
- Serve Mooli Paratha hot topped with a dollop of butter with a side of yogurt or raita, pickle, or green chutney. Enjoy!!
Notes
Nutrition
Update Notes: This post was originally published on Aug 13, 2014, but was republished with, step by step instructions, new photos, tips, and a video in Feb of 2022.
Thanks for the nice clicks and recipe. Which Potato press do you use?
Thank you! I've linked it here - https://www.amazon.com/shop/shwetainthekitchen?listId=3T0NFRFE3IPXL
Looks perfect with that block of butter!
I also make Mooli Parathas the same way, unlike some who roast the grated Mooli first and then stuff it inside. It just doesn't taste like mooli any more that way ..
Anyway, your Parathas recipes have that little butter "tikki" on top, which is just looking so tempting !:)
great clicks as usual, love to eat sometimes in person too:)
Amazing and perfectly made mooli paratha. Loved the presentation.
Muli Paratha with dollop of butter- wow:)
wow delicious mooli paratha.my favorite too
Yummy and filling paratha... lovely clicks...
Mouthwatering paratha with butter....... Looks yummm!!
One of my favourite paratha,simply love to have with yogurt and pickles.
Awesome and delicious looking mooli parathas. Wonderfully prepared.
Deepa