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Mooli Paratha | Spicy Radish Stuffing

Prep Time25 minsCook Time15 minsTotal Time40 mins

 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)
Paratha Dough
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1) In a large mixing bowl, add the atta and oil. Slowly add water while mixing with your hand until the dough comes together.

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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.

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3) Form dough into a ball, rub some oil on the outside of it, and set aside for 15 - 20 minutes.

Mooli Stuffing
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4) After cleaning and peeling the mooli, grate it into a medium sized mixing bowl using a grater.

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5) Add 1/2 tsp. of salt to the mooli and mix well. Set aside for 15 minutes to allow the water to release.

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6) Squeeze the mooli (by hand, or by using cheese cloth) to remove as much water and moisture as possible.

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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
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8) Divide the dough into 6 equally sized balls (about the size of a golf ball).

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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.

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10) Bring the edges of the dough together with the mooli inside, and pinch to seal them together.

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11) Set the sealed ball on a floured surface, pinched side down. Flatten slightly with your hand, and then dust four on top.

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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
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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.

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14) Once the paratha is crispy and covered with golden brown spots, it is ready!

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Notes for vegan / dairy-free: substitute ghee with oil or vegan butter