Mooli paratha is a Punjabi dish which is white radish cooked with other spices stuffed inside parathas. It is usually had as a light breakfast. Radish aids in digestion as it is full of dietary fiber. Also, it is very good for cold that it can be consumed in the winter season mainly. Radish is also a low-carb food. So, if you are looking for a low-carb yet tasty dish for your diet, then your choice should be this.
One thing that should be kept in mind is that radish has a lot of water so, be sure to water it out completely while making the filling. So, my tip would be to cook the radish in a high flame so that the water evaporates otherwise while rolling out the stuffed parathas, it would become really soggy making it difficult for you to roll. Also, make sure you do not keep uncooked stuffed parathas for a long time. Fill the stuffing in the dough, roll it and cook it immediately because it tastes the best when had puffing hot.
Mooli paratha tastes best when had with curd sprinkled over with cumin powder, red chilli powder and some chaat masala too (you can have the curd however you like it but, try my version of it too, you might love it). It can also be served with pickles or green chutney. But, I’m not a great fan of pickles so I had it with curd. Hot parathas with some chilled curd is the best combination.
So, the story behind me trying this dish is that there were lots of radishes in my fridge and I wanted to try something new and tadaa.. here comes my version of the tasty mooli paratha.
Do try the recipe and let me know in the comments. Enjoy cooking and eating!
For mooli stuffing
- 1 heaped cup of grated white radish
- 1 heaped tbsp of finely chopped green chillies
- 1/2 tsp garam masala
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 3-4 cloves garlic, grated
- 1 inch piece ginger, grated
- 1-1.5 tsp gram flour, optional
- 1 tbsp oil, for cooking
- handful of chopped coriander
For paratha dough
- 200 grams wheat flour
- 1 tbsp olive oil (or any oil)
- 1/4 tsp salt, or as per taste
- 1/2 tsp carom seeds or ajwain, optional
- water, to knead the dough
To prepare the paratha dough
- To a mixing bowl, add the flour, salt required, oil and carom seeds. Incorporate all these into the flour using a fork or with bare hands.
- Add water little by little until the dough comes together. Knead to form a smooth, pliable dough. Once the dough is done, add some oil on the top and cover and rest for 15 minutes.
- Meanwhile prepare the mooli stuffing.
To make the mooli stuffing
- Assemble all the ingredients required to make the stuffing.
- To a kadai add oil and when it becomes hot, add garlic, ginger and green chillies to it and saute it for a minute.
- Keeping the flame on high, add grated radish and salt to it and saute it for 2-3 minutes.
- Then add turmeric powder, red chilli powder, cumin powder and coriander powder. If required add salt also as per taste. Cover and cook till the raw smell of the spice powders disappear.
- Once all the spice powders are cooked, open the lid and cook until all the water evaporates. At this stage you can also add gram flour if required. (I didn't add any)
- When the water has completely evaporated, add garam masala and mix it thoroughly.
- Finally add chopped coriander leaves, mix it and keep it aside.
- Once it cools down, divide the stuffing into 6 equal balls.
To prepare mooli paratha
- Divide the dough also into 6 equal balls.
- Heat a skillet or a tawa on high heat.
- Meanwhile dust the surface with some flour and take one dough ball, flatten it with your hands such that the center is thicker than the sides and place one portion of the mooli stuffing on it.
- Now, bring all the edges together and seal it.
- Flatten this stuffed dough ball with the help of the rolling pin.
- Now, lower the flame on the tawa and transfer the flattened dough onto it.
- Press it down with the help of a spatula and cook the paratha until brown spots appear evenly on both sides.
- Smear some ghee or oil on both sides of the paratha.
- Once cooked, transfer it to a plate and serve hot along with seasoned curd (refer notes) or pickle.
- For preparing the dough, I’ve added olive oil but it can be replaced with any oil available but do not use coconut or gingelly oil as their taste and smell will overpower the taste of the filling.
- Do not over-knead the dough as it will turn hard.
- Adding carom seeds to the dough is completely optional. you can avoid it if you do not like the flavor. Alternatively, you can add carom seeds while preparing the mooli filling.
- If you want to add carom seeds in the mooli filling, then add it in the oil before the garlic, ginger and green chilli.
- Saute the mooli on high heat as this makes sure that the water from the mooli evaporates completely.
- You can also add cumin seeds instead of the powder.
- Gram flour is added so that it absorbs all the moisture and makes sure that the filling does not fall apart and also does not release excess moisture making the paratha soggy.
- Addition of gram flour is completely optional. It need not be added if there is no moisture in the filling.
- Roll the paratha with a rolling pin applying pressure evenly on all sides to get a round paratha.
- Do not apply over pressure as the filling might come out of the dough.
- Do not let the dough filled with the stuffing sit at the countertop for a long time. Make the parathas when you are ready to cook it.
- Mooli paratha can be had plain with butter or with curd seasoned as per your liking. (I seasoned it with chaat masala, cumin powder and red chilli powder.)