Whole wheat flatbread stuffed with grated white radish. Mooli paratha makes a filling breakfast or lunch!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 6 paratha
  • Category: Recipes
  • Cuisine: Indian

Ingredients

  • 1.5 cups atta (also known as whole wheat flour)
  • 1 teaspoon oil
  • water (as needed to knead the dough)
  • 1 large mooli/white radish (or use 2 medium mooli)
  • 2 tablespoons cilantro (chopped)
  • 1/8 teaspoon ajwain (also known as carom seeds)
  • 1/4 teaspoon coriander powder
  • 1/8 teaspoon garam masala
  • 1 green chili (finely chopped)
  • salt (as needed)
  • oil (as needed, to cook the paratha)

Method

  1. To a large bowl add atta and a teaspoon of oil. Start adding water, little by little until the dough comes together.
  2. Knead to form a smooth dough. Transfer dough to a container, apply some oil on top, cover and let it rest for 15 to 20 minutes.
  3. Peel the mooli and then grate it using a grater. Transfer to a bowl and add around 1/4 to 1/2 teaspoon of salt to the grated mooli. Leave for 15 minutes.
  4. After 15 minutes, you would notice the mooli has released lot of water. Drain this water and then squeeze the grated mooli to get rid of any additional moisture.
  5. Transfer this squeezed mooli to another bowl. Add chopped cilantro, ajwain, coriander powder, garam masala and chopped green chili.
  6. Mix everything together. The stuffing is now ready. Do not add salt at this point.
  7. Divide the prepared dough into 5-6 equal balls. Take one of the dough balls and r oll it into a round circle of and then apply little oil all over. Meanwhile heat a tawa/skillet on medium-high heat.
  8. Put around 2 tablespoons of the prepared mooli stuffing in the center. Sprinkle salt on top of the stuffing. Don’t overfill else it will be difficult to roll.
  9. Bring all the edges together and pinch to seal the edges. Flatten the dough ball using your hands.
  10. Now using your rolling pin, roll the dough into a circle of 7-8 inch diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.
  11. Transfer the rolled paratha onto the hot tawa. Cook the side for a minute or two and then flip over. Apply oil [around 1/4 teaspoon] on the half-cooked side and flip again.
  12. Now apply oil on the other side as well. Press with a spatula and cook the paratha until both sides have golden brown spots on them. Repeat with the remaining dough balls.
  13. Serve mooli paratha with pickle or chutney of choice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.