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Stuffed Mooli (Radish) Paratha recipe

Stuffed Mooli (Radish) Paratha

by Leena Kohli (@leenakohli)
5.0
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From 2 ratings
Prep Time
10min
Cook Time
20min
Total Time
30min
IndianBreakfastLunchDinnerVegetarian

Stuffed Mooli (Radish) Paratha is a popular Indian flatbread that is easy to make and flavoured. The dough is made from whole wheat flour, oil, and water, while the stuffing is prepared by sautéing grated radish, ginger, green chillies, and spices. Curry leaves and dried mint leaves are added to the mixture to give it a unique and refreshing taste.

Ingredients

4 Servings

For the Dough

  • 2cup
    Whole Wheat Flour
  • 1tbsp
    Vegetable Oil
  • Water (as required)

For the Stuffing

  • 2
    Radish (medium-sized)(washed and grated)
  • 1/2tbsp
    Oil
  • 1tsp
    Black Mustard Seeds
  • 1/4tsp
    Turmeric powder
  • 10
    Curry leaves (chopped)
  • 1/2tsp
    Ginger (chopped)
  • 2
    Green Chillies (chopped)
  • 1/4tsp
    Red Chilli Powder
  • 1tsp
    Carom Seeds (Ajwain)
  • 1tsp
    Dry Pomegranate Seeds (Anardana)(ground)
  • 1tsp
    Salt
  • 1tsp
    Coriander Powder (coarse)
  • 1/2tsp
    Garam Masala
  • 1/2tbsp
    Mint Leaves (dried)
  • 3tbsp
    Oil/Ghee (for brushing the parathas)

Method

For the Dough

  1. In a large mixing bowl, add whole wheat flour and gradually add water while mixing gently with your hands. Knead the flour for 5 minutes to form a firm, smooth dough. Let the dough rest for about 10 minutes.

  2. Brush the dough with oil and knead again for 1-2 minutes to bind the oil into the dough. Cover the dough with a damp cloth and leave it aside to rest for 10-15 minutes.

For the Stuffing

  1. Using a grater, shred the radish into a bowl. Then, squeeze out any excess water from the grated radish and set it aside.

    Step 2.1: Using a grater, shred the radish into a bowl
  2. In a pan, heat oil over medium heat. Add black mustard seeds, turmeric and curry leaves. Saute until the mustard seeds start to splutter.

    Step 2.1: In a pan, heat oil over medium heat
  3. Add grated radish and saute for 2-3 minutes. Remove the radish mixture from the heat and let it cool down.

    Step 2.1: Add grated radish and saute for 2-3 minutes
  4. Add chopped ginger, green chillies, red chilli powder, carom seeds (ajwain), dry pomegranate seeds (anardana), salt, coriander powder, garam masala and mint leaves. Mix well to combine and set aside.

    Step 2.1: Add chopped ginger, green chillies, red chilli powder, carom seeds (ajwain), dry pomegranate seeds (anardana), salt, coriander powder, garam masala and mint leaves
    Step 2.2: Add chopped ginger, green chillies, red chilli powder, carom seeds (ajwain), dry pomegranate seeds (anardana), salt, coriander powder, garam masala and mint leaves
  5. Divide the dough into equal portions and shape them into balls.

    Step 2.1: Divide the dough into equal portions and shape them into balls
  6. Take one ball of dough and roll it into a small circle using a rolling pin. Place a portion of the prepared stuffing in the centre, bring all the dough edges together, and seal them to form a ball.

    Step 2.1: Take one ball of dough and roll it into a small circle using a rolling pin
    Step 2.2: Take one ball of dough and roll it into a small circle using a rolling pin
  7. Dust some flour on the stuffed dough ball and roll it out gently into a circular paratha.

    Step 2.1: Dust some flour on the stuffed dough ball and roll it out gently into a circular paratha
  8. Heat a tawa or griddle over medium heat. Once it's hot, place the rolled-out paratha on it.

  9. Cook the paratha for a minute or until it starts to puff up. Flip it and apply oil or ghee on the cooked side.

    Step 2.1: Cook the paratha for a minute or until it starts to puff up
  10. Flip it again and apply oil or ghee on the other side. Cook the paratha until both sides are golden brown.

    Step 2.1: Flip it again and apply oil or ghee on the other side
  11. Repeat the same process with the remaining dough and radish mixture to make more stuffed parathas.

  12. Serve the hot and delicious Mooli Stuffed Paratha with yogurt, butter, or pickle.

Tips & Tricks

  1. Apply oil or ghee generously on the parathas to ensure they don't dry out while cooking.

  2. Don't overstuff the parathas, as it can cause them to tear while rolling or cooking. Keep the stuffing moderate and evenly spread across the paratha.

  3. I used dried mint leaves for this recipe, but you can also use freshly chopped ones for a stronger flavour.

  4. The number of servings for this recipe may vary depending on the size of the paratha you make.

  5. Store any leftover dough in an air-tight container in the refrigerator and use it within 2-3 days.

Reviews

5.0
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From 2 ratings
d

diegog

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b

baker90

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Recipe by

Leena Kohli

(@leenakohli)

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