Mooli ka paratha | मूली का पराठा | Chef Harpal Singh

Mooli ke Parathe are traditional Indian stuffed flatbreads made with grated radish (mooli) as the primary filling. These are popular in North Indian households, especially during the winter season when radishes are abundant and at their freshest. Mooli ke Paranthe are eaten as a breakfast or brunch dish, but their versatility makes them suitable for any meal. Pairing them with lassi or tea is a common tradition, creating a balanced and satisfying meal.

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Ingredients Quantity
Radish 2 no
Salt 1 tsp
Wheat flour 2 cup
Carom seeds 1 tsp
Water as required
Oil 1 tsp
Carom seeds ¼ tsp
Dry mango powder ¼ tbsp
Ginger chopped 1 tsp
Green chilli chopped 2-3 no
Red chilli powder ¼ tsp
Fresh coriander ¼ cup
Ghee for frying
Red chilli powder for sprinkle

Method :-

1. Take a radish, peel it well and grate it in a bowl.
2. Add salt to the grated radish and keep it aside for some time.
3. Add wheat flour in a bowl and squeeze the grated radish water into it.
4. Now add carom seeds and water to form a smooth, pliable dough. Cover and let it rest for 15-20 minutes.
5. In that grated radish bowl add carom seeds, dry mango powder, chopped ginger, chopped green chilli and red chilli powder.
6. Take a fresh coriander and chop it well. Then add it to the mixing bowl of radish and mix well.
7. Divide the dough into equal-sized balls. Roll out two ball into a small circle.
8. Place 1-2 spoons of filling in the centre and place a small dough sheet on top of it. Seal the edges with the help of hands.
9. Gently flatten the stuffed dough ball and roll it out into a paratha, applying even pressure.
10. Heat a tawa and place the rolled-out paratha on the hot tawa.
11. Cook for 1-2 minutes until bubbles form, then flip.
12. Apply ghee on both sides and cook until golden brown spots appear.

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