Delicious Mooli ka paratha, stuffed whole wheat flat bread stuffed with freshly grated radish/mooli and spices. Excellent filling dish.
Paratha and Naan was not my cup of tea until I got married. Yes I hadn’t tasted them till late in my life. Born and brought as a south Indian girl, I love rice, dosa, idly for breakfast and dinner. My mom started cooking chapathi after my dad got diagnosed with high blood pressure. On the contrary
I got married to a guy who loves chapathi and paratha of any form any time of the day. During this India trip I learned this mooli ka paratha from my mother-in-law’s cook. So I made this mooli ka paratha yesterday.
My mother-in-law’s cook is very organized, she comes around 5 ⁰clock in evening and will ask us how many do you want and we gave the number, she would grab the flour container and start making the dough immediately.
Next she will make the filling and ask us what side we want to make to go with paratha. She makes paratha in one stove and sides in other stove and finish everything with an hour or hour and half. While making these, I stood with book and pen near kitchen window and my hubby the photographer captured the pictures. I told him to click everything so that when I need it I can go back and do a reference.
I have aloo paratha and methi paratha in my blog, so will try the rest of the recipe. I like her recipe because she made from fresh radish, which known to be oozing out juices if you grate them and this part is notorious; to make a paratha fast enough as it become soggy soon.
I have tried her recipe twice and learnt that I need to squeeze juices of raddish more than 2 times before it is going to into the filling. I used the squeezed radish/mooli juice to make the dough.
How to make Mooli ka paratha
Make the dough with whole wheat flour, salt, oil and water.
Process is really simple, first grate the radish/mooli and set aside for few minutes that will help to ooze out some juices. Then make the outer covering with whole wheat flour, oil, salt and water.
You can add ghee instead of oil if you want. When you are ready to make fillings, squeeze out the juice once again, add salt, spices, green chili and freshly chopped coriander leaves.
Then first make small circle with covering dough and then place filling and cover with dough and spread the entire stuff once again into 6 inch flat bread. Cook them in medium fire for 1 minute or until it become cooked both sides and you see brown spots on both sides. Brush them with ghee on both sides.
Cover tthe inner filling with outer covering
Spread it into 6 inch circle. you need to liberally use flour to prevent sticking to the surface.
Cook it in skillet
When you see the brown spots on the bottom, filp and cook other side too
Brush with ghee.
Enjoy with some spicy pickle. Delicious meal, I can assure it, but please try it yourself. Here comes the recipe.
Mooli ka paratha/ Radish Stuffed Flat Bread
For the dough
- 2 cup whole wheat flour + ¼ cup extra for rolling
- ½ teaspoon salt
- ¾ cup to 1 cup Hot water
- 2 tablespoon + 1 teaspoon olive oil
- 3 tablespoon of homemade ghee for brushing the paratha homemade ghee recipe
- 1 medium radish/mooli grated about 2 cup
- ¼ teaspoon coriander powder/ dhaniya powder/malli podi
- ¼ teaspoon chili powder
- ¼ teaspoon cumin powder
- ¼ teaspoon dry mango powder/ aamchur powder
- ¼ teaspoon chaat masala
- 1 thai green chili finely chopped
- 1 tablespoon cilantro/ coriander leaves
- ¾ teaspoon salt or to taste
- In a bowl of kitchen aid stand mixer attached with paddle attachment, add whole wheat flour, salt 2 tablespoon olive oil and water and squeezed radish juice then combine well to form dough.
- Change paddle attachment and with dough hook knead the dough for about 5 minutes or until they become smooth.
- Set aside in lightly greased bowl rolling the dough so that dough get coat with 1 teaspoon oil, this will prevent dough from drying. Keep aside for 15-20 minutes. Make 7 equal sized balls and set aside.
- First grate the radish/mooli and squeeze the juice and set aside.
- When you are ready to make filling, once again squeeze the juice then add spices, green chili, salt, and cilantro leaves and mix well to form smooth dough.
- Then divide the dough into 7 equal sized balls and set aside.
- First with whole wheat dough balls make thick flat disc of about 3 inch and then place mooli/radish filling ball in the center
- and cover the potato filling with whole dough so it get covered fully .
- Then again flatten into a 6 inch disc with roller using whole wheat flour liberally to prevent them from sticking.
- Heat skillet and transfer the spread dough into skillet carefully.
- Cook the one side until you see bubbles on the top, brush with ghee
- Flip the other side and cook for another minute. When paratha is done, you will see brown spots all over. Brush them with ghee on both sides once again.
- Continue to make the paratha until you finish the entire dough. You will able to make 7 paratha from this recipe.
- Serve them with spicy pickle or curry or your choice. I served with cauliflower curry.
I am sending this delicious flat bread to my favorite recipes event: daily recipes0
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.