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
Creamy Mango Sago Recipe with Tapioca Pearls, Fresh Mango, Jelly, and Popping Boba
Make a creamy Mango Sago dessert with ripe mangoes, tapioca pearls, mango puree, condensed milk, evaporated milk, fresh cream, jelly, and popping boba. This chilled mango tapioca dessert is refreshing, colorful, and perfect for summer gatherings or family treats.
Mango Sago is a creamy, chilled dessert made with soft tapioca pearls, ripe mango chunks, mango puree, condensed milk, evaporated milk, fresh cream, and regular milk. Every spoonful has a refreshing mix of sweet mango flavor, creamy milk, and chewy sago pearls, making it a perfect dessert for warm days, family gatherings, or mango season treats.
This mango tapioca recipe can also be made extra colorful with red and yellow jelly cubes and mango-flavored popping boba for a fun texture. Serve it cold in tall glasses or dessert cups for a bright, refreshing mango dessert that is easy to prepare and beautiful to share.
Watch our recipe video for step by step instructions on how to make Mango Sago. We’ve included demonstrations and pro tips to help you out in the kitchen! For our mango sago recipe calories and nutrition information, see the recipe card below.
Mathey Wale Aloo Recipe - Creamy Buttermilk Potato Curry - Easy Vegetarian Curry for Puri, Rice, or Naan
Make Mathey Wale Aloo, a comforting Dahi Aloo vegetarian curry made with boiled potatoes, buttermilk, warm spices, curry leaves, cumin, mustard seeds, and fresh cilantro. Serve this easy Indian potato curry with puri, naan, or rice for a flavorful homemade meal.
Mathey Wale Aloo, also known as Matthe Wale Aloo or Dahi Aloo, is a tangy Indian vegetarian potato curry made with boiled potatoes, buttermilk, warm spices, curry leaves, and a cumin-mustard tempering.
The potatoes are kept slightly chunky and simmered in a creamy, spiced buttermilk gravy. Serve this comforting aloo curry with puri, rice, naan, or roti for a simple homemade meal.
Watch our recipe video for step by step instructions on how to make Mathey Wale Aloo. We’ve included demonstrations and pro tips to help you out in the kitchen! For our mathey wale aloo recipe calories and nutrition information, see the recipe card below.
Easy Reshmi Sheet Kebabs Recipe - Viral Chicken Kabab Recipe for the Oven
Make soft and juicy Reshmi Chicken Sheet Kebabs with fresh herbs, spices, cream, and a smoky charcoal flavor. This viral oven-baked kebab recipe is easy to prepare, perfect for sharing, and delicious with chutney, naan, or your favorite sides.
Reshmi Chicken Sheet Kebabs are a soft, creamy, and flavorful take on classic chicken kebabs made easier with a sheet pan method. Instead of shaping each kebab by hand, the chicken mixture is spread evenly onto a tray, baked until cooked through, and finished under the broiler for a lightly browned top.
This viral chicken kabab recipe combines ground chicken with onions, red bell pepper, cilantro, green chilies, ginger-garlic paste, lemon juice, fresh cream, and warm spices for a juicy, melt-in-your-mouth texture. A quick charcoal smoke step adds that signature kabab-style flavor, making these perfect to serve with chutney, naan, salad, or rice.
Watch our recipe video for step by step instructions on how to make Reshmi Sheet Kebabs. We’ve included demonstrations and pro tips to help you out in the kitchen! For our reshmi sheet kebabs recipe calories and nutrition information, see the recipe card below.
