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Prep Time10 Mins
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Cook Time20 Mins
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Serving4
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Ready In30 Mins
Mooli Paratha (Radish Paratha) is an easy and sumptuous whole wheat flatbread stuffed recipe with spiced grated radish. It is a traditional Punjabi cuisine delicacy. Usually this Indian flat bread is stuffed with grated and spiced radish but you can even mix together all the ingredients to prepare a delightful dough and then roll out a paratha, just like we have done in the recipe below.
You can make parathas with so many things and Mooli ka paratha (mullangi paratha in Tamil) has always been one of my favorite parathas. Also this my best favorite way to include radish in diet. They are extremely healthy and nutritious as it is filled with goodness of radish. Mooli Paratha is a simple Paratha recipe made without stuffing vegetables and hence it is light when compared to Aloo Paratha, Gobi Paratha or Paneer Paratha.
Radish actually helps to cleanse our liver and stomach, thus detoxifying it. It is known to control damage to our red blood cells and controls Blood Pressure. Radish is considered to be the cure for skin cancer and other respiratory disorders.
This delicious recipe of Mooli Ka Paratha (Radish Paratha) is usually served as breakfast in Punjabi homes. But you can even make it for Lunch or Dinner as they are quite filling. It is also perfect to pack for Lunch Box. Also do checkout our super yummy Cheesy Mutton Keema Paratha recipe.
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Based on 2 Review(s)Ingredients
Directions
Making Mooli Paratha can be little tricky initially as radish has a high water content so when you try to roll in inside a dough, it just releases moisture making it very difficult to roll. So do follow the steps carefully. Lets get started.
Clean and peel the radish. Grate them in a grater and mix little salt with it, keep aside for 8-10 minutes.
Squeeze the radish juice completely and do not discard this water, save it for kneading the flour.
Except for ghee and the radish juice, add all the above ingredients and mix well making sure to blend spices well with radish.
Knead into smooth and soft dough by adding the radish juice little by little. You may not need all the juice as radish itself is moist, so carefully add it. Cover the dough with a plate or a cloth and set aside for maximum 5 minutes only.
Make equal sized balls out, roll and flatten it. Roll it in a circle of about 5 inches in diameter. Apply little ghee in the center and join the pleats together and press the pleats from center. Then sprinkle some flour and roll to of a chapati size. This would make the paratha soft and fluffy.
Heat a iron or a non stick tawa. When its hot, drop a paratha on the tawa. Keep the flame medium. Apply a tsp of oil or ghee all over the paratha, cook for a minute. Flip and cook the other side as well. Brush with oil. Cook both the sides till golden spots appear.
Serve it hot with raita and pickle to enjoy its best taste.
Conclusion
Do not keep the prepared dough for long. Make parathas as soon as you prepare the dough. The longer you keep the dough, it will leave water and becomes sticky and it will be difficult to roll.
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