Mooli Paratha is a stuffed flatbread dish from India, popular in Punjab and North of India. It is a winter specialty when you get the best quality radishes in India. It is paired with yogurt raita, garlic pickle or mango pickle, and a cup of Masala Chai.
What is Mooli Paratha ?
Paratha is an unleavened style of Indian flatbread and when you stuf it with grated white radish/ daikon radish, it is called Mooli Paratha.
Unlike Aloo Paratha, Mooli Paratha is little tricky as mooli/ daikon radish is a water content vegetable and if you do not follow the right steps, the filling will burst out turning into a soggy mess. I am saying this from my experience.
Having said that, if you follow all the steps I am mentioning here, your mooli paratha will turn out delicious, and it will be effortless to prepare.
Daikon Radish: In India white radish/ daikon radish is very popular but the variety we get there are very tender as compared to what you see in Asian store. Daikon Radish has a peppery pungent flavor which can be a little difficult for some people to enjoy but with all the spices that goes along, it lands up tasting amazing and the strong pungent taste mellow down.
Whole Wheat Flour: Regular everyday Paratha and stuffed paratha is always prepared using whole wheat flour and not all purpose flour. You can definitely mix it up, but traditionally it is only prepared with whole wheat flour.
Spices: Every family has their own choice of spices that they add, and there is no right or wrong. I like to add carom seeds, cumin powder, coriander powder, chili powder, chopped cilantro leaves, chopped green chili, dried pomegranate seeds powder (anar dana) and aam chur (dry mango powder)
Ghee: Stuffed paratha is often prepared with ghee as it not only adds the richness but also enhances the flavor. You can definitely prepare mooli paratha with oil too.
Steps to prepare:
There are two set of steps involved in making stuffed paratha. You have to make the paratha dough and you have to make the filling. Then you stuff the filling in the paratha dough to prepare the stuffed paratha.
- Start by preparing the dough by sprinkling a little salt and carom seeds to the whole wheat flour. Give a mix.
- Pour hot boiling water to prepare the dough. Don't pour a lot of water at the same time. Pour little by little as you knead.
3. Pour a little oil on the soft dough and leave it covered for 30 minutes for the dough to relax and turn pliable.
Prepare the filling:
4. While the dough rests, prepare the filling. Daikon Radish as a lot of water content, and the first step is to peel and grate the daikon radish.
5. Sprinkle a little salt on the grated daikon radish and leave aside for 30 minutes. The salt will help to release all the moisture. Then you squeeze out all the excess water as much as you can and place the grated radish in a sperate bowl.
6. Sprinkle all the spices, chopped chili, chopped cilantro leaves and give it a mix.
Now that the filling is ready, and the dough is well rested, let's prepare the paratha!
7. Divide the dough balls into equal portions or small dumplings. And using both the hands or rolling pin, flatten out the small dumplings. As you do this step, remember to always thin out the outer edges more than the center.
8. Place the filling in the center and try not to over fill.
9. This step can be a little difficult for beginners. You want to gently bring the edges together to seal it tight. As you do so, keep rotating. This long video of Paneer Paratha explains this step very nicely.
10. The last step is to roll out the stuffed dumpling evenly. You will need to dust a little flour as you roll the dough, and you might notice that the flour might tear a little bit here and there, and that's pretty normal with Mooli Paratha. When you cook the paratha in a flat skillet, make sure the skillet is warm and drizzle ghee or oil as you cook the paratha.
Any stuffed paratha tastes best when served warm right after making it.
How to serve Mooli Paratha
Mooli Paratha is oftened served for breakfast or lazy weekend brunch. I personally don't mind it for
The simplest way to enjoy any stuffed paratha is with some fresh butter, yogurt and Indian pickle of your choice.
The homemade fresh butter you will love to pair with any stuffed paratha.
I wouldn't recommend making the filling in advance, as it will continue releasing water if left untouched.
The paratha you can definitely make in advance and then reheat it tawa/ flat skillet with little ghee. You can also reheat in microwave.
It is made with whole wheat flour and stuffed with vegetables, which definitely makes it a healthy meal.
You grate the radish and then sprinkle some salt. Leave it aside for 30 minutes, and you will realize a lot of water was released. Using your hand or a big muslin cloth, you can squeeze all the water out of the radish.
If you are struggling with the method I mentioned above, you can roll out one small dumpling into a very thin layer, spread the filling and top it with another very thin layer of rolled dough. Then seal the edges and cook the paratha with ghee or oil on a hot tawa.
For Paratha Dough
- 2 cups wheat flour
- 1 teaspoon salt
- 1 teaspoon carom seeds
- 1 teaspoon oil
- hot water to make the dough
For the filling
- 2 cups grated white/daikon radish
- 1 teaspoon salt
- 1 teaspoon cumin powder
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- 1 teaspoon chili powder
- 1 tablespoon dried pomegranate seeds (anar dana)
- ½ tablespoon dry mango powder (aam chur)
- ¼ cup chopped cilantro leaves
- 2 green chili very finely chopped.
- Ghee or oil to make the mooli paratha
- In a mixing bowl, add the flour salt and carom seeds. Give a mix and then pour water little by little to make a soft dough. Drizzle the oil and massage it around. Cover the dough and leave aside for 30 minutes.
- Peel and grate the daikon radish and sprinkle the salt all over and mix a mix. Leave aside for 30 minutes.
- After 30 minutes, squeeze the water out of the grated radish, and place in a mixing bowl. Sprinkle all spices along with cilantro leaves and green chili. Give a mix and the filling is ready.
- Divide the dough into 7 portions and shape each portions into tiny balls. Keep covered as you fill one dough ball at a time.
- Take one dumpling and spread it a little using your hand. Thin out the edges as you spread the dough. Fill it with some of the radish filling, sprinkle a little flour on it. Now bring the edges together to seal it tight and form a flat disc. Watch the VIDEO to understand this step better. Fill the rest the same way and keep covered all the time, so the dough doesn't dry out.
- To roll the stuffed sough, dust a little flour on your rolling board and rolling pin. Press down the filled dough gently on the rolling board and dust a little flour. Now start rolling gently from center to outwards. Rotate at 90 degree and roll again.
Try to slowly roll from one end to the other, so it rolls evenly all around. Roll the paratha thin and try to take time in this step if you are new to rolling stuff parathas. If you apply too much pressure, the dough will tear and the filling will come out.
- Once done, heat a heavy bottom skillet or cast iron skillet at medium heat.
- Once the skillet heats up, place the rolled paratha. In a couple of minutes, you will see that the paratha is showing tiny bubbles on top. Drizzle a little ghee/oil all around and flip. If the paratha is rolled evenly without any tear, it will puff beautifully.
- Drizzle a little ghee/oil on the other side too and flip. It should take roughly 4 minutes to cook the paratha, 2 minutes on each side. Press it down as it cooks in the skillet, this will help to create the char marks on the paratha.
- As you roll and cook the rest of the parathas, cover the ones you prepared with a clean, dry towel or food cover.
- Once done, rub little butter on the paratha and serve right away paired with pickle, yogurt, fresh butter and some salad may be.