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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

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!).


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