Mooli Paratha / Punjabi Mooli Ka Paratha / Radish Paratha.
Parathas are one of the most famous breakfast dishes of the North Indians. We often make parathas with potato (my favourite), onion, palak, gobi, methi, paneer, or even dal. I love to have it not only as breakfast, but even for dinner. One main advantage of making these parathas is to avoid the efforts of making many side dishes! Main side dishes we usually have with these parathars are pickle and yogurt. Also we spread butter on top of parathas to soften it. All these are essential parts of an Indian kitchen, so there is no pain to make other side dishes.. I love you parathas..
When it comes to Punjabi Cuisine, this is my first recipe in that category. I was having a very good neighbour friend named, Ekta Dogra here in Kinshasa, from Punjab. I got to see her preparing so many Punjabi recipes. We used to exchange our dishes. It’s so sad to say that she got transferred to another African country. Dear Ekta, I hope you get to see this post of mine. Love those days when we gave surprises by exchanging dishes, discuss about our cuisines, fashion, going together for shopping.. As I am here, it would have been nice if you were also here..
This Mooli Paratha recipe from Punjab is very healthy, tasty, delicious and easy to prepare. We get to see varieties of radishes in the super markets in different colours, shapes and sizes. The most common variety of radish available is the white radish. Cuisines from around the world use radish
There are different ways of making this Punjabi Mooli Paratha.It is prepared with spicy grated radish or mooli, stuffed in the whole wheat chappathi and then roasted it. This dish is served with butter or cheese, any pickle and yogurt. I have collected the extracted juice from the radish since it’s having medicinal effect. Then I have used this juice to mix the dough instead of plain water, though I kept water in the beginning when I took the ingredient`s picture for the recipe.
Radish is an edible and healthy root vegetable. It is widely available during winter season. There are plenty of health benefits for radish. It’s a very good for purifying our blood. It’s good for treating cancer, jaundice, urinary disorders, kidney diseases, respiratory disorder, gastric problems, skin problems, sore throat, obesity etc. To read more about the benefits of radish Click Here.
Here goes the recipe of Mooli Paratha / Punjabi Mooli Ka Paratha / Radish Paratha
Preparation Time: 10 minutes
Cooking Time – 20 Minutes
Ingredients For making Mooli Paratha / Carrot Pudding:
2 ½ cups Mooli grated
1 ½ tsp. Salt
1 tbsp. Oil
2 tbsp. Coriander leaves
1 ½ tbsp.. Green Chilly chopped (I have used 2 green chillies)
1 ½ tsp. Ginger Paste
1 tsp. Amchur Powder (Dry Mango Powder)
1 ½ tsp. Red Chilly Powder
½ tsp Homemade Garam Masala Powder
Ghee / Oil – as needed (to prepare the paratha)
For the Dough:
2 cups Wheat Flour (Atta)
1 tsp. Carom Seeds
2 tbsp. Oil
1 ½ tsp. Salt
½ to ¾ cup of Radish water or plain water
How to Make Mooli Paratha / Punjabi Mooli Ka Paratha / Radish Paratha:
Wash and Peel radishes. Grate it in a grater. Add little salt in this and keep it aside for 10 or 15 minutes.
Now taka a big bowl and add two cups of wheat flour. Add carom Seeds, salt and oil to this. Mix well. Add radish juice (radish squeezed water) or plain water
Knead in to smooth dough. Cover the dough and keep it aside for 15 to 20 minutes.
By this time squeeze out the water from the grated radish with your palm to release its juice. (Remember; don’t discard this juice since it’s so medicinal). Add Salt, Coriander leaves, chopped Green Chilly, Ginger Paste, Amchur Powder, Red Chilly Powder and Garam Masala to the grated and squeezed radish. Mix it with a spoon. Divide the shredded radish mixture into eight equal portions. Keep it aside. Now divide the dough into eight portions and make smooth balls.
Take one ball and dust it with wheat flour. Roll in to small roti. Now take one portion of the radish mixture and place it over the middle of the rolled roti. Fold it by gathering the edges from all sides and seal it properly by gently pressing. Roll it gently in to medium sized parathas.
Heat a tawa on medium heat. Spread 1 tsp ghee. Place one rolled paratha on the tawa and cook until tiny air bubbles starts to appear. Flip the paratha and gently press it with the back side of your spatula. At the same time spread ghee over it. Again flip the paratha and cook it for few seconds or until you get to see slightly black spots appearing. Repeat the same with the rest of the parathas. Serve Mooli Paratha hot with pickle and curd as side dishes and butter to spread on top of Parathas.
My Recipe Notes on Mooli Paratha:
1. In the beginning I thought of making the dough with water, but later decided to make it with radish water. Hence, in my ingredients picture you can see only ½ cup plain water, but I have not used it. But have used the radish water in that place.
2. You have to start preparing the parathas immediately after preparing the dough. Otherwise water would start oozing out which leads to the sticking of the dough.
3. You may not want to add water while kneading the dough since radish itsely contains lot of moisture.
4. If you want more water other than the water you got from squeezing radish, you can add. In that case, 1 or 2 tbsp. would be sufficient.
5. Roll the stuffed parathas gently, if not, the stuffing will start coming out.
6. Squeeze water out 3 or 4 times before mixing other ingredients with it.
7. Be careful while adding salt to mooli for the second time as we have added it in the beginning to make it ooze out water.
8. You can cook all the ingredients till it gets dry, so that it would not release juice while rolling. I haven’t yet tried that way.
9. Cook parathas with ghee to get an awesome flavour and aroma.
Pictorial of Mooli Paratha
Ingredients for making Mooli Paratha
Serve Mooli Paratha
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Have this delicious and tasty whole wheat Indian flat bread stuffed with spicy grated radish, which isknown as Mooli Paratha or Punjabi Mooli Paratha.