Mooli Paratha (Stuffed Radish Paratha)

Mooli Paratha (Stuffed Radish Paratha) is a classic Pakistani winter recipe from the Punjab region. Served hot and steaming, with a dollop of butter on top, it’s a popular weekend brunch option.

Parathas are a staple of South Asian cuisine, enjoyed across Pakistan, India, and Bangladesh. The word “paratha” comes from a combination of “parat” (layers) and “atta” (flour), though mooli paratha is typically made without layers.

Unlike plain parathas, this stuffed variation features grated radish mixed with spices, creating a hearty flatbread that can be enjoyed on its own or paired with raita or chutney.

[feast_advanced_jump_to]

Why you’ll love this recipe

• Nutritious breakfast: Prepared with vegetables and whole-wheat flour, mooli paratha provides sustained energy and essential nutrients. The perfect way to start your day.
• Budget-friendly: Made with simple, inexpensive ingredients that are readily available at most grocery stores or Asian markets, this is a very affordable meal option.
• Versatile meal option: This recipe is perfect for breakfast, a weekend family brunch, a packed lunch, or a light dinner.

Ingredients for mooli paratha

• Dough: Use atta, a South Asian whole wheat flour, to prepare the dough.
• Daikon radish: Choose firm radishes without soft spots. The fresher the radish, the better the flavor and texture of your mooli paratha.
• Jalapeno: Adjust the quantity based on your heat preference. Remove seeds for a milder version.
• Cilantro: Fresh coriander leaves add brightness and flavor to the parathas.
• Spices: Salt and red chili powder provide everything needed for this recipe, as we want the radish’s flavor to shine through. Adjust the spices as needed to suit your personal preference.
• Cumin seeds: Their smoky, nutty flavor of this spice enhances mooli’s natural flavor and creates a perfectly balanced spice profile.
• Ghee: This gives the parathas their most authentic flavor and makes them beautifully crispy. While cooking oil is an option, this is highly recommended.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

Substitutions & variations

• Make it vegan: Use oil instead of ghee for cooking the parathas.
• Try different spices: Add a pinch of garam masala, dried fenugreek leaves (kasuri methi), or amchur (dried mango powder) to create a different flavor profile.

Step-by-step instructions

• Step 1: Peel and shred the radish using a handheld grater.

• Step 2: Place the shredded radish in a strainer for 20 minutes, then squeeze out all the excess water.

• Step 3: Divide and shape the dough into 8 equal balls, then roll 2 into 4-inch discs.

• Step 4: Add the spices, chopped jalapeno, and cilantro to the radish. Mix, and then add half a cup of the mixture to one of the rolled-out discs.

• Step 5: Place the second disc on top, seal the edges, and then roll out to about 6 inches.

• Step 6: Place on a preheated griddle (tawa) and cook for 1 minute, then flip and cook the other side for 1 minute.

• Step 7: Once the paratha is parcooked, add 1 tablespoon of ghee to each side, then continue flipping and cooking for 4-6 minutes total.

• Step 8: The final mooli paratha should be cooked in the center and crispy on the outside. Repeat the process with the remaining parathas, then serve.

Expert Tips

• Remove excess moisture: After grating the radish, squeeze out as much water as possible using a clean kitchen towel or cheesecloth. Excess moisture will make the dough sticky and difficult to roll.
• Rest the dough: Allow it to rest for at least 20-30 minutes before rolling. This makes it more pliable and easier to work with.
• Don’t overfill the paratha: This will cause the dough to crack as you roll it out, causing the filling to fall out.
• Roll evenly: Maintain even thickness throughout the roll to ensure the mooli paratha cooks uniformly. Aim for about 6-7 inches in diameter.
• Use medium-high heat: Too low and the parathas will become dry; too high and they’ll burn before cooking through. Medium-high heat creates the perfect golden-brown crust and cooked center.
• Cook as soon as you stuff the paratha: For best results, roll 1 paratha at a time, cook it, then start on the next. If you roll them all out at once, they will get soggy and not crisp up properly.
• Press while cooking: Gently press the paratha with a spatula as it cooks to ensure even browning and help create those desirable crispy spots.

Recipe FAQS

How do I store leftover mooli parathas?

Store cooled parathas in an airtight container or zip-lock bag in the refrigerator for up to 2-3 days.

Can I freeze mooli parathas?

Yes! Freeze cooked, cooled parathas on parchment paper between each one to prevent sticking. Store in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight and reheat on a griddle.

How do I reheat my leftover parathas?

To reheat, warm them on a hot griddle or tawa for 30-60 seconds on each side. Using the griddle helps restore some of the crispiness.

Other flatbreads you may like

• Missi Roti (Besan Ki Roti)
• Aloo  Paratha (Potato Stuffed Flatbread)
• Keema Paratha (Ground Beef Stuffed Flatbread)
• Sugar Paratha (Meetha Paratha)

Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!

Mooli Paratha (Stuffed Radish Paratha)

Nosheen Babar

Mooli paratha, a radish-stuffed traditional Pakistani flatbread, is a classic winter comfort food recipe made with spiced daikon radish.

#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #08295e; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #08295e; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #08295e; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #08295e; }No ratings yet
Print Recipe

Print Recipe
Pin Recipe

Prep Time 30 minutes minsCook Time 30 minutes minsTotal Time 1 hour hr

Course Breakfast, Main CourseCuisine Indian, Pakistani

Servings 4 parathasCalories 672 kcal

Ingredients  1x2x3x

• 3 cups atta (see notes)
• 1½ cups water
• 1½ teaspoon cooking oil
• ¼ teaspoon salt
• 2 cups shredded daikon radish (see notes)
• 1 teaspoon salt
• 1 teaspoon red chili powder
• 2 teaspoon cumin seeds
• 1 jalapeno
• ½ cup cilantro
• ⅓ cup atta
• 8 tablespoon ghee (see notes)

Instructions 

• Add the atta, water, cooking oil, and salt to the bowl of a stand mixer and mix on a medium speed until the dough forms a smooth ball. (see notes)
• Place a damp towel on the dough and let it rest on the counter for 20 minutes.
• Peel and shred the radish using a handheld grater, place it in a mesh strainer and set it aside for 20 minutes. (see notes)
• After 20 minutes, squeeze the radish to remove all excess moisture, add the salt, red chili powder, cumin seeds, and chopped jalapeno and cilantro.
• Divide the dough into 8 equal portions and roll into balls.
• Roll 2 of the balls into 4-inch discs and place half a cup of the spiced radish on one disc. (see notes)
• Cover with the second disc, seal the edges, and roll to a 6-inch disc.
• Preheat your griddle (tawa) and place this prepared paratha on it.
• Cook on one side for 1 minute and then flip and cook the other side for 1 minute on medium high heat.
• Add 1 tablespoon of the ghee to the par cooked side facing you, flip and repeat for the other side. (see notes)
• Continue flipping and cooking until each side is medium brown with dark brown blisters on it.
• Repeat until you have all four parathas ready and serve.

Notes

Atta: This is a South Asian variety of whole-wheat flour made from the entire wheat kernel. Stone-ground and high in fibre, atta makes for perfect parathas.
Daikon radish: Known as mooli in Pakistan, this vegetable is white with a green top and resembles a carrot in shape. Slightly peppery, this makes the perfect filling for parathas.
Ghee: Cooking oil is also an option, but ghee gives a warm, nutty flavor and aroma to the parathas. I highly recommend using it.
Preparing the dough: I use a stand mixer, but a food processor with a dough blade is also an option, or knead it by hand. Make sure to mix/knead the dough well, and then let it rest to develop the gluten.
Preparing the radish: Mooli has a high water content, and this can make the parathas soggy. It’s important to let the radish sit for 20 minutes after shredding, then squeeze it to remove all excess water.
Shaping the parathas: When you roll the parathas after stuffing them, don’t roll them too thin. This can cause the stuffing to poke through and fall out during cooking.
Cooking the parathas: Cook on medium-high heat for 4-6 minutes to ensure that the inside is cooked through and the outside is nice and crispy.

Nutrition

Serving: 1parathaCalories: 672kcalCarbohydrates: 83gProtein: 12gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 77mgSodium: 757mgPotassium: 290mgFiber: 4gSugar: 2gVitamin A: 334IUVitamin C: 18mgCalcium: 47mgIron: 6mg

Keyword mooli ka paratha, punjabi mooli paratha, recipe for radish paratha

Tried this recipe?Let us know how it was!

The post Mooli Paratha (Stuffed Radish Paratha) appeared first on Untold Recipes By Nosheen.