Mooli Paratha
Whole-wheat paratha stuffed with grated radish, ginger, and green chili.
For 2 servings
Prepare the radish stuffing
- Squeeze all excess water from the grated mooli using a muslin cloth
- Combine the dry mooli with ginger, green chili, and cilantro
- Mix in the ajwain and salt just before stuffing to prevent moisture release
TIPEnsure the radish is as dry as possible to prevent the dough from tearing during rolling.Knead the whole wheat dough
- Mix whole wheat flour with water gradually in a bowl
- Knead until the dough is smooth and semi-soft
- Divide the dough into two equal-sized balls
Stuff and roll the parathas
- Flatten a dough ball and place half the mooli mixture in the center
- Pleat the edges together to seal the stuffing inside
- Roll the ball gently into a flat disc using light pressure
TIPUse a light hand while rolling to keep the stuffing from popping out of the sides.Cook the parathas on a hot tava
- Place the paratha on a preheated tava over medium heat
- Flip when small bubbles appear and apply a thin layer of ghee
- Press with a spatula until both sides are golden brown and crisp
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to perfect Mooli Paratha is a dry filling. Squeeze the grated radish thoroughly to remove all excess water.
- 2Always add salt to the filling just before stuffing. Adding it earlier will cause the radish to release more water, making the dough soggy and difficult to roll.
- 3Ensure your dough is soft and pliable. A stiff dough will make the parathas tear easily when rolling.
- 4Roll the stuffed parathas with a light hand and even pressure to prevent the filling from oozing out.
- 5For extra flavor, you can add finely chopped tender radish greens to the filling.
- 6Cook parathas on medium-high heat. Cooking on low heat can make them hard, while very high heat can burn them before they are cooked through.
Adapt it for your goals.
Add Paneer
For a richer, protein-packed version, add 1/2 cup of crumbled paneer (Indian cottage cheese) to the mooli filling.
Add SpicesAdd Spices
Incorporate other spices like 1/4 tsp of turmeric powder for color or 1 tsp of crushed coriander seeds for a different texture and flavor.
Vegan VersionVegan Version
To make this recipe vegan, simply use a neutral vegetable oil instead of ghee for kneading the dough and cooking the parathas.
Gluten FreeGluten-Free
For a gluten-free option, use a gluten-free all-purpose flour blend or a mix of jowar (sorghum) and bajra (pearl millet) flour. The dough may be more delicate to handle.
Why this is on our healthy list.
Rich in Dietary Fiber
Made with whole wheat flour and radish, this paratha is an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Aids Digestion
The presence of ajwain (carom seeds) and fiber from the radish helps in preventing indigestion, bloating, and gas. Radish itself is known to be beneficial for the digestive system.
Packed with Nutrients
Radish is a good source of Vitamin C, potassium, and antioxidants. Combined with whole grains and fresh herbs, this dish provides essential vitamins and minerals for overall health.
Frequently asked questions
This usually happens because the radish filling has too much moisture. It's crucial to squeeze out as much water as possible from the grated radish. Also, add salt to the filling just before stuffing, as salt draws out more water.