Mooli Paratha | Spicy Radish Stuffing

Ingredients
Atta (whole wheat flour) - 1.5 cups
Oil - 1 tsp
Water (as needed) - about 3/4 - 1 cup
Mooli / Daikon Radish - 1 large or 2 medium
Cilantro - 2 tbsp. chopped
Ajwain (carom seeds) - 1/8 tsp.
Coriander Powder - 1/4 tsp.
Garam Masala - 1/8 tsp.
Green Chili - 1 finely chopped
Ginger - 1/2 inch piece grated
Red Chili Powder - 1 pinch
Salt (to taste)
Ghee / oil (for cooking)
An easy, step-by-step recipe for Mooli ka Paratha - a delicious punjabi paratha stuffed with a tasty daikon radish filling. This perfectly crispy Indian flatbread can be paired with pickles, chutney, or raita!
Watch our video below for some extra tips on how to make mooli paratha. Parathas can be tricky to get right on your first try, so don't be discouraged - practice makes perfect!
Instructions
Paratha Dough
1) In a large mixing bowl, add the atta and oil. Slowly add water while mixing with your hand until the dough comes together.
2) Knead until you form a smooth dough.
PRO TIP: If the dough is too wet, add a small amount of flour. If the dough is too dry, add a bit more water. You are looking for a smooth consistency that is not too sticky.
3) Form dough into a ball, rub some oil on the outside of it, and set aside for 15 - 20 minutes.
Mooli Stuffing
4) After cleaning and peeling the mooli, grate it into a medium sized mixing bowl using a grater.
5) Add 1/2 tsp. of salt to the mooli and mix well. Set aside for 15 minutes to allow the water to release.
6) Squeeze the mooli (by hand, or by using cheese cloth) to remove as much water and moisture as possible.
7) Transfer the squeezed / dried mooli to another mixing bowl. Add cilantro, garam masala, coriander powder, ajwain, red chili powder, ginger, a pinch of salt, and a sprinkle of flour. Mix well.
PRO TIP: Adding a sprinkle of flour to your mooli mix will help remove excess moisture.
Paratha Assembly
8) Divide the dough into 6 equally sized balls (about the size of a golf ball).
9) Take one dough ball at a time, roll it into a circle, and then flatten slightly with your hand. Form the dough into a circular cup shape, and then add 1-2 tbls. of mooli stuffing.
10) Bring the edges of the dough together with the mooli inside, and pinch to seal them together.
11) Set the sealed ball on a floured surface, pinched side down. Flatten slightly with your hand, and then dust four on top.
12) Using a rolling pin, roll it into a thin, circular shape (about 7-8 inches in diameter).
PRO TIP: Try to apply equal pressure while rolling (practice makes perfect!).
Cooking
13) Transfer the flattened paratha to a hot flat pan. Cook for 1-2 minutes, then flip to the other side. Add ghee to the half cooked side, and then flip again. Add ghee to the other side, and continue cooking while pressing down with a spatula.
14) Once the paratha is crispy and covered with golden brown spots, it is ready!
Notes for vegan / dairy-free: substitute ghee with oil or vegan butter
An easy, step-by-step recipe for Mooli ka Paratha - a delicious punjabi paratha stuffed with a tasty daikon radish filling. This perfectly crispy Indian flatbread can be paired with pickles, chutney, or raita!
Watch our video below for some extra tips on how to make mooli paratha. Parathas can be tricky to get right on your first try, so don't be discouraged - practice makes perfect!
Leave a review
We value your feedback. Let us know how did you like the recipe.
Recent Recipes

Classic Rava Upma Recipe – A One-Pot South Indian Breakfast Favorite Made with Semolina and Spices
Discover how to make soft, fluffy Rava Upma—a savory South Indian breakfast dish made with roasted semolina, ghee, mustard seeds, curry leaves, and sautéed vegetables. This comforting recipe is perfect for mornings when you want something warm, wholesome, and flavorful. Ready in under 30 minutes, it’s simple to prepare and pairs wonderfully with coconut chutney, chana curry, or even a cup of masala chai.
Rava Upma, also known as Suji Upma, is a comforting and wholesome South Indian breakfast dish made with roasted semolina (rava), tempered spices, and sautéed vegetables. It’s quick to prepare, light on the stomach, and full of flavor—making it a go-to meal for busy mornings or a nourishing evening snack.
The subtle nutty aroma of roasted rava, combined with the warmth of curry leaves, ginger, and green chilies, brings out the true essence of traditional South Indian cooking. A touch of sugar balances the flavors and enhances the taste. Serve your upma hot with coconut chutney, green peas curry, or a cup of chai for a complete and satisfying meal.
Watch our recipe video for step by step instructions on how to make Rava Upma. We’ve included demonstrations and pro tips to help you out in the kitchen! For our rava upma calories and nutrition information, see the recipe card below.

Tandoori Shrimp Skewers & Cheesy Masala Corn – Independence Day Barbeque Recipe
Fire up the grill this 4th of July with bold, irresistible flavors! Our Tandoori Shrimp Skewers are marinated in a spiced yogurt blend and grilled to smoky perfection, while Cheesy Masala Corn on the Cob brings buttery heat, melty cheese, and classic Indian street-style flair to your summer spread. Perfect for backyard cookouts and festive gatherings, this recipe is a crowd-pleaser that blends Indian tradition with American barbecue vibes.
Bring the heat to your 4th of July cookout with this irresistible duo—Tandoori Shrimp Skewers and Cheesy Masala Corn on the Cob. These shrimp are marinated in a bold blend of Indian spices, yogurt, and mustard oil, then grilled to perfection for that smoky char and juicy bite.
The marinade combines the warmth of garam masala and Kashmiri chili with a tangy kick from lemon juice, creating an explosion of flavor in every bite. Whether you’re using an outdoor grill or a stovetop pan, these skewers cook in minutes and look just as festive as they taste.
Watch our recipe video for step by step instructions on how to make Tandoori Shrimp Skewers and Cheesy Masala Corn on the Cob. We’ve included demonstrations and pro tips to help you out in the kitchen! For our tandoori shrimp skewers and Masala Corn on the Cob calories and nutrition information, see the recipe card below.

Fresh Papdi Recipe + Papri Chaat – How to Make Homemade Crispy Papdi with Aloo, Chana, Yogurt, and Chutneys
Craving authentic Indian street food? This Papdi Chaat recipe shows you how to make crispy homemade papdi from scratch and top it with potatoes, chickpeas, chutneys, curd, and spices for the perfect balance of tangy, sweet, and spicy flavors. A delicious and colorful snack that’s easy to assemble and guaranteed to impress at your next gathering!
Papdi Chaat is one of the most iconic Indian street foods, known for its vibrant flavors, crunchy textures, and refreshing toppings. This beloved snack starts with crispy homemade papri—thin, golden wafers made from whole wheat flour, ghee, and cumin.
These crunchy discs are then topped with a medley of boiled potatoes, chickpeas, chopped onions, and juicy tomatoes, making each bite hearty and satisfying. A drizzle of creamy yogurt, tangy mint chutney, and sweet tamarind chutney ties all the ingredients together, creating a perfect harmony of sweet, spicy, and savory.
Watch our recipe video for step by step instructions on how to make Papdi Chaat. We’ve included demonstrations and pro tips to help you out in the kitchen! For our papri chaat calories and nutrition information, see the recipe card below.