Mooli paratha is a classic Indian flatbread made with grated radish, onions, aromatic spices, and whole wheat flour. It is a comforting weekend favorite, known for its bold flavors, soft texture, and satisfying taste when cooked with ghee on a hot pan.
- Serves: 4 People
- Prep Time: 40 minutes
- Cooking: 25 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 600 grams Mooli (white radish), grated
- 190 grams Onion, grated
- 23 grams Fresh ginger, grated
- 3 cloves Garlic
- 7 pieces Green chilies
- 1 handful Fresh coriander leaves, chopped
- 430 grams Chapati flour (whole wheat flour)
- 1 teaspoon Cumin seeds
- 1 teaspoon Asafoetida (hing)
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 1 tablespoon Dried fennel seeds, crushed
- 1 teaspoon Salt
- 3 tablespoons Ghee or butter, for cooking
For Dressing
Nutritional Information
-
Calories
360 kcal -
Fat
12 g -
Carbohydrates
52 g -
Protein
9 g -
Fiber
7 g -
Sugar
5 g -
Sodium
420 mg
Procedure
-
15 minutesMark As Complete
Prepare and Drain the Vegetables
Grate the mooli and onion and place them in a bowl, then sprinkle lightly with salt to help release excess moisture. Transfer the mixture to a clean cloth and squeeze firmly to remove as much liquid as possible, reserving the extracted water for kneading the dough later. This step is essential to prevent soggy parathas and to concentrate the flavor of the filling.
-
10 minutesMark As Complete
Cook the Mooli Filling
Heat ghee in a pan over low heat and add cumin seeds, hing, turmeric, garam masala, and coriander powder, allowing the spices to bloom gently. Add the grated ginger, garlic, and green chilies, stirring until fragrant, then mix in the squeezed mooli and onion. Cook for three to four minutes until lightly softened, then add crushed fennel seeds and fresh coriander, switch off the heat, and allow the filling to cool completely.
-
15 minutesMark As Complete
Prepare the Dough
Place the chapati flour in a large bowl and add the remaining chopped coriander, mixing well to distribute evenly. Gradually add the reserved mooli and onion water while kneading to form a soft, pliable dough, adding a little extra water only if needed. Cover the dough and allow it to rest for at least thirty minutes to relax the gluten.
-
15 minutesMark As Complete
Shape and Cook the Parathas
Divide the rested dough into equal balls and roll each one slightly before stuffing with the cooled mooli filling. Seal the edges carefully, flatten gently, and roll into even discs, taking care not to tear the dough. Cook each paratha on a hot tawa with ghee, turning until golden brown and cooked through on both sides, then serve hot.
