Mooli Paratha Recipe | Punjabi Mooli ka paratha | Radish Paratha
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4.72 from 7 votes

Punjabi mooli paratha recipe

US measuring cups are used (1 cup = 240 ml)
Course Breakfast
Cuisine North Indian, Punjabi
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 parathas
Calories 275kcal
Author Kanan

Ingredients

For mooli paratha stuffing:

  • 4 cups Mooli (Radish) about 2 large mooli grated
  • Salt to taste
  • 1 tablespoon Oil + more for frying paratha
  • ¼ teaspoon Ajwain (Carom seeds)
  • ½ teaspoon Cumin seeds
  • 1 teaspoon Ginger paste or freshly grated or crushed
  • 2 Green chilies chopped
  • 1 teaspoon Red chili powder
  • ½ teaspoon Garam masala
  • ½ teaspoon Amchur powder (dried mango powder)

For the dough:

  • 1 ½ cups Whole wheat flour (Chapati atta)
  • 2 tablespoons Oil
  • Salt to taste
  • little more than 1/2 cup Water

Instructions

Making stuffing:

  • Grate the mooli and measure it to 4 cups.
  • Take that into a bowl. Sprinkle some salt and let it rest for 15 minutes.
  • After 15 minutes, squeeze out all the water.
  • Heat the oil in a pan on medium heat. Once hot add ajwain and cumin seeds. Let them sizzle a bit.
  • Then add chopped green chilies, ginger paste and mooli. Mix well.
  • Add dry spice powders (red chili powder, garam masala and amchur powder), mix.
  • Cook till mixture becomes dry. Make sure that, it does not have any moisture in it.
  • Remove it to a plate and let it cool completely.

Make the dough:

  • White stuffing is cooling, take flour, salt and oil in a bowl. Mix well using your fingers so oil is incorporated well.
  • Start kneading the dough by adding little water a time.
  • Knead into smooth dough, cover it and let it rest for 15 minutes.

Making mooli paratha recipe:

  • Now stuffing mixture is cooled. divide the mixture into 6 equal portions.
  • Also knead the dough after resting period. Divide the dough into six equal portions
  • Make smooth balls and flatten them between your plams.
  • Before you start rolling, heat the tawa on medium heat for frying the parathas. Take one flatten ball at a time, dust it into dry flour and start rolling.
  • Roll into 4 inch diameter circle. Place 1 portion of mooli stuffing in the center. Gather the edges and pinch it into the center.
  • Seal it tightly and flatten it by pressing very gently.
  • Again dust it into dry flour and roll it very gently and carefully into about 6 inch diameter circle.
  • Now place it on to hot tawa and fry both sides using little amount of oil.
  • Repeat the same rolling and frying process for rest of the parathas.
  • Keep cooked paratha into insulated container to keep it warm.

Nutrition

Serving: 2paratha | Calories: 275kcal | Carbohydrates: 7g | Protein: 1.4g | Fat: 27.7g | Saturated Fat: 3.6g | Cholesterol: 0mg | Sodium: 459mg | Potassium: 401mg | Fiber: 3.1g | Sugar: 3.2g
*Nutrition information is a rough estimate for 1 serving
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